[img][img]Hi,
I recently made a batch of Castle Blue from 200 Easy homemade cheese and due to my stupidity I put it in the same ripening box with Cambazola.
The blue started growing some blue mold but then the white mold picked up and covered it all completely.
Now, I do not really care whether it is an "authentic" castle blue or cambazola or anything else as long as it tastes good, so I do not mind it growing white mold, but the question is about aging:
The book recommends to ripen castle blue in the ripening box with 90PH for ~6 weeks total, while cambazola needs to be wrapped after ~2 weeks (as I understand to stop p.candidum growing).
I understand I have 3 options here:
1. Wash out the white mold and continue as with a blue cheese at 90PH;
2. Wrap and continue aging like Camembert;
3. Continue ripening as it is, although this growth of white mold bothers me a bit.
I took a few pics and you can see some blue mold behind the white one.
Thanks!
