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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Lactic Surface White Mold (Penicillium candidum) Ripened => Topic started by: Jlijoi on April 27, 2010, 10:52:36 PM
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Hey guys. I seem to be getting excessive dark mold on my Romano and have to keep scrubbing it clean every few days. It is very difficult to get off with a paper towel dipped in white vinegar. I end up having to scrape it off. My Humidity level is pretty consistent at 82-85%. I tried lowering it a bit for a few days but it was too dry and I got a crack in the rind. Is there any way I can slow the mold from not forming as much?