Hello everyone,
Having had a complete failure at my first cheese making attempt (Camembert), I decide to try a Stilton type next. This time, I was careful to follow the instructions (well nearly anyway - I added the salt at the same time as the rennet and penicillium by mistake).
My cheese looks nice and mouldy on the top and bottom, and it is growing up the sides as well, but the sides are covered in a white furry mould (similar to the mould on Camembert) and I'm not sure if that means I've goofed, or if it is the natural process. I did try to brush it off and wipe with a salt solution, but it has grown back as you can see from the photograph. ( The cheese is 4" in diameter.)
Any guidance would be appreciated please. Thanks in anticipation.
