Caerphilly aging issues

[Kjeffus]

Hello! This is my second time to make this Caerphilly recipe from the G. Caldwell book. The first time I made it the cheese got a thick white rind all over easily after 2 months of aging. This guy has developed a completely different mold rind but it has not really covered the sides at all. It's been aging for 3 months now. I think I made the mistake of brushing the molds once bc they had gotten really dusty and I was afraid I may have had some cheese mites showing up. Anyway, should I continue to age this one or go ahead and cut it open? Is there anyway to encourage more mold growth on the sides if I do age longer? Thanks for any advice!

[scasnerkay]

Too many variables for me to know. I hope you just go ahead and cut it open to sample it!
It sort of looks like you got some blue going on there too, which you have brushed around. I often find it on the top and bottom but not sides.
I tend to like cheese from that recipe anywhere from 3 months to 8 months. I don't think it ever lasts longer than that around here!!

[Kjeffus]

Thank you! I've decided to age it just a little longer since its about a 4lb wheel I thought it could use it. I'll cut it open in a few weeks and will post back with the results!