Battle of the Molds on Caerphilly

[bansidhe]

Hi,  I made two Caerphilly two weeks ago.  One with gentle heat pasteurized milk (C1), the other with  1/2 raw, 1/2 flash pasteurized (C2).
The makes were the same. But C1 had more fragile curd which were smaller and seemed drier.  C2 gave a much better yield, I was happy with the curds.  After pressing and brining, C1 had a much drier surface that C2.  Both went into the cave.  C1, had better GC growth but also has a lot of blue mold even though it was the drier cheese.  C2 has some GC but hardly any blue.  C2 did develop a tacky surface while C1 did not.

So, why would C1 have the blue especially since it has lees moisture than C2?  And.. I have wanted to scrape it off but then all the GC will be scraped off with it.  What does one then do?

Here is a pick of my cheeses.

thanks