A rind development question. I have a few cheeses that have been aging for about a month now. I sprayed them with geo 13 and p. candidum - which seem to be coming on quite nicely - but there are quite a few blue/green and gray mold spots on them as well. These took hold before the whites did and are inhibiting the whites' growth in some spots and in others are continuing to appear under the white layer.
My question is, can I get rid of these spots without stopping the white molds from coming back? I was thinking about brushing with a brine - no vinegar - and then re-spraying the whites. Good plan?
