Couple a weeks ago I made my 1st farmhouse cheddar, recipe from R.Carroll's book.
Now its aging in my cool room ~51-55F.
A week ago I notced some kind of little elevations on surface, let's say like 'pimples', so that rind is no more smooth but looks like crocodile skin. A few days ago there started some undesired mold but because of that uneven rind its very difficult to clean it. SHould i worry about it? Is there any cure?
Any comments and suggestions will be appreciated. Thanks!