White and Blue molds on one cheese

[will1044]

Hi,
new guy here. First post. Good to meet everyone.

My question is about possible ill effects of cross-contamination of white and blue molds.

I have a cashew based white mold cheese that is aging in a wine cooler cheese cave at 10C. Previously I had a blue mold cheese in there and I didn't clean the cooler out before putting in the new cheese.

As a result my white mold cheese now has blue mold growing on it as well.

Is this safe to continue aging and eventually consume?

Both molds are edible so I assume so but just thought I'd check in with more experienced makers.

Thanks,

Noel

[bansidhe]

I think it is.  Blue molds are ubiquitous and spread easily. ... For that reason,  I have been avoiding making a blue cheese because I dont have a separate cave to age them .  I've made vegan blue and vegan camembert with cashews.  I thought the blue was amazing.  I got the recipe from fullofplants.  How about you?

[will1044]

I've been adapting my recipe from gourmetvegetariankitchen.com and a book titled Plant Based Cheese Making by Karen Mcathy.

I'm still 2 weeks out from finishing the aging of the blue cheese and a few days away from starting the aging of the white.

I just scraped the blue off and it seems to be ok.

From the reading I've done on the forum blues do  seem to be very aggressive but harmless... guess we'll know in about 3 weeks.

[bansidhe]

Yes, blue molds spread easily.  The only factor really is that they can change the taste of your cheese.