I just went to flip this cheese and inside the vacuum sealed bag I saw a few tiny mold spots.
I opened it up and wiped them with vinegar. Unfortunately, I was so shocked to see them it made me forget which side was up so I’m not sure which way was I was supposed to put the cheese back in!
I’m thinking with the uneven texture on the surface there were just so many crevices for mold to grow. Any experiences like this? Is there any chance this cheese will be good at the end of the maturation time if it’s already getting mold two weeks in??
On a positive note, it smelled really great!