Hi There
I now have 6 small hard pressed cheeses ageing, and every day I check them for, I'm NOT sure what. From what I've read here I use a brined cloth to wipe off any black spots (very few) but I don't know about the GREEN stuff, and I think I should leave the RED alone. I take the opportunity to brine some and rewrap others, I do have 1 Blue cheese that is very GREEN at the moment. All of these are under 1 month old.
The 1 cheese I started a month ago, (almost) was VERY GOOD, I could'nt resist, I needed to find out if I was wasting my time and, I'M NOT.
Thanks for any help, and for this GREAT site.
Sam