Ummmmmmm.... didn't think about the mould. That's a good point for future ref.
I made a recipe called 'white Stiltin' and has only meso as starter, but not other mould. But I added Rhum to the milk. I wanted to see how that goes.
So this is the experiment, meso + alcohol. And waxing the cheese when I saw all those bumps.
I am going to age it for 4 months, see what is the result....
Has somebody done something similar in the past? How that went?
