What is this spot on my blue cheese?

[bryanh]

Hi this is my first time making blue cheese. I misread the New England cheeses companies directions and put a plastic wrap over the cheese and not a plastic cover to increase moisture. So it got some different colors. I brined washed it, which maybe I shouldn't have done. The cheese is a couple of months old now. It has these spots that are moist, maybe brownish (?) where the rest of the white/grey mold is growing. Are these spots safe?

[tecla]

They're probably safe, but they won't likely taste great or smell as good as the blue mold itself. If you're worried about it, just eat your cheese sooner and cut those parts out. There's a good chance they will have infiltrated down a bit deeper, so you may need to excise a little more cheese to get rid of it.

What I would do is cut it up into quarters or so, cut out any parts I don't like the look or smell of, and wrap the quarters in the good blue aging wrap from NECM and let the hunks age a little longer in the fridge. Taste it now, it's probably already awesome anyway, and you may not want to bother with more aging.

[bryanh]

Thank you, I am going to try your suggestion. I wonder what it is !!