OK. I am brand spanking new at this so I struggled through making the Robiolini from cheesemaking.com. Trouble I had was a curd that was too soft. Not being able to recognize a good break, not being as prepared as I should have been. You know.. typical newbie things.
Anyway, I did manage to form some small cheeses. They are in my basement where the temp is 54-59 degrees. I have them in plastic containers. Dew collects on them which I wipe off. 7days later and they have developed some nice white fuzz and are starting to wrinkle from the Geotrichium Candidum.
I did taste one today. Early, I know but I was so curious. I was shocked. While I doubt this is what the recipe intended the cheese tastes so creamy and slightly sharp. The mouth feel is amazing. When I first molded the cheese I was sure it was going to be way too dry since I had trouble with the curd and all. But, so far it's not. Now I only took a very tiny sliver, so I don't know what lies deeper but if all the cheese tastes as that tiny piece, I will be quite happy.
However, some of them smell like sour milk. And they have these patches that are a bit slimy. The color is darker than the cheese, like a dark cream color.
I have taken them out and tried to wipe those patches and salt them. Are my cheeses a loss?
ADDENDUM: After perusing the forum I have come to the conclusion the patches I see are B Linens. And advice on this mold?
