Quick update on this: It was going great in the cave for 1 week, which was exactly the amount of time I wanted to mature this cheese. However, as is usual for cheese made with this yogurt, at the end of the first week, it started getting quite slimy. I did a quick wash, dried it off and meant to cut it the next day. However, the next day it was absolutely *covered* in white mould. It was a bit of a shame I wanted this one clean, because I was off to a wonderful bloomy rind ;-) So I washed it again (second day in a row!). The next day, it was absolutely covered in white mould. Wow... persistent... So I washed it again (third day in a row!). Finally it started to calm down, but now I got blue mould. Sigh... I decided not to wash it (again!) and instead just spot scraped the blue off. There is no rind to speak of on this cheese at the moment, so I wanted it to dry out a bit. I reduced the humidity in the box (which I should have done earlier) and now it's looking pretty good. Going to cut it tomorrow. These high moisture cheeses seem to be a bit problematic. I think if I do this again (which I probably will), I'll try to make sure to have a pretty low humidity. I'll probably also dry it off a bit better before putting it in the cave (it was *just* dry when I put it into the cave this time). It might get a bit of a rind, but I think that's probably OK.
