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Feta-zola?

Started by Rev Bob, March 15, 2016, 04:29:15 PM

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Rev Bob

So, about a month ago I made my first Blue.  Things are going great on that one.  However, I think I have blue mold spores floating about the house.  While the blue is maturing I made a Feta.  It also came out fine and I kept the three or four thick slices in a Tupperware container in the 'fridge.  A couple days ago I noticed that the feta tasted distinctly Gorgonzola-ish.  The next day I saw a light fuzz of blue mold on the Feta.  It now very distinctly tastes of Blue/Gorgonzola.  I cut off the major blooms, wiped it with a vinegar solution, and sealed the remaining two chunks in vacuum sealed bags. 

While it may not have been my objective....the wife and I both actually enjoy the Feta-zola and used a big chunk to make a salad dressing.  However, I was wondering how one can prevent the 'infection' in the future?  Maybe I should have vacuum sealed the Feta earlier?  Thoughts?

RevBob