Hi, I made two Caerphilly two weeks ago. One with gentle heat pasteurized milk (C1), the other with 1/2 raw, 1/2 flash pasteurized (C2).
The makes were the same. But C1 had more fragile curd which were smaller and seemed drier. C2 gave a much better yield, I was happy with the curds. After pressing and brining, C1 had a much drier surface that C2. Both went into the cave. C1, had better GC growth but also has a lot of blue mold even though it was the drier cheese. C2 has some GC but hardly any blue. C2 did develop a tacky surface while C1 did not.
So, why would C1 have the blue especially since it has lees moisture than C2? And.. I have wanted to scrape it off but then all the GC will be scraped off with it. What does one then do?
Here is a pick of my cheeses.
thanks
