Hi,
I tried to make my first Swiss. So after brining (6 hours in refrigerator for 2 G. milk cheese, 1%) I placed it in a plastic container and had it for a week in aging area (50F - 85%) as the recipe called for.
Then I moved the plastic container to another aging area at 65F - 90% (was supposed to be there for 2-3 weeks) and small white pumps started to appear. Since the brining, I was washing the cheese with salt water. When I washed the cheese the white bumps disappeared. After a week of the 65F - 90%, 3 or 4 dark dots started to appear.
I removed the dark spots and washed the cheese again with sat water.
I did so far what the recipe called related to aging. but Are the dark spots and the white bumps bad stuff (my feeling). Is anything I can do to save the cheese? Any advice for future??
Thanks, thanks, thanks for your help!!
