Caciotta experiment

[bansidhe]

I made caciotta a few weeks ago.  I had some extra curds, so I decided to experiment with it.  I took this small cheese and tried to let it dry a bit but it was VERY wet.  Anyway, after I tried to air dry it, I sprayed it with a GC, GP mist and put it in th4 fridge.  Every day I would have to go in and dry out the container and pour off any residual moisture.  After a week of that, it was no longer a problem.  I did notice that the cheese looked "pinkish" like B Linens pink before appearance of white molds..  After a bit some white mold started to appear but there is still a pink hue.  Today I cut it open (2weeks after making), and I see an orangish/ pinkish "rind".  It tastes very mild and feels nice and creamy.  Do you think this is ok?

[Gürkan Yeniçeri]

It looks good to me.