Surface Mold, Unwanted - Aging In Bakery

[Wesleychef]

Hello
I am new to cheese making but went gunge hoe and started out with farmhouse cheddar  which is looking good and flavor is developing nicely so then off the Roquefort which is sealed tightly in a tupper where box in the cheese cave now I tried Camembert and Leicester and I sprayed some local goat cheese with white mold and that is looking nicely my question is my Camembert was getting some blue mold on top but the bottom was just covered with white mold the Leicester got a little blue mold but the washing has stoped that and the goat cheese that I sprayed got zero blue mold and is completely covered in whit mold and to throw another wrench in the whole thing I took the blue cheese out and all my cheese and cleaned the cave with vinegar and placed all the cheese back in and left the blue cheese out and still blue mold I came back from a 2 day vacation and the blue cheese mold was all over the camberet and the was a touch of black mold ... There are no puddles or water droplets so I really don't think the humity was to high please help very frustrated also just to do some testing I put a couple of pieces of un Sprayed cheave  goat cheese in the Same container as the blue and it took longer for the blue mold to spread to these pieces than the pieces that were separated and 3 feet from the blues cheese Tupperware  wtf help very confusing

[Wesleychef]

Also. The cave is in a commercial kitchen where about 15 loaves of bread are baked a day   

[Cheese Head]

Hi Wesleychef. welcome to CFO's forum.

Aging cheeses is the toughest part for most of us. If your hard cheeses non white or blue mold or washed rind cheeses are unsealed I would recommend oiling the rinds or vacuum bagging if dry enough to try and keep unwanted molds away.

Blue like all cheese needs to breath, having yours sealed in a box will I expect result in very high humidity and free water which if cheese is sitting in will result in yeast infections.

Blue mold is notorious for it's persistence and for it's ability to infect other cheeses, thus while you have cleaned, really you need to have separate caves, if that is not possible then you need to highly control your humidity to minimize infection of your other cheeses. Molds like high humidity but not to have their feet in water. Also, blue mold is in the wild, you never completely get rid of it.

There are a few threads about cross contamination during again, I just can't find one right now.

Lastly, you said storing which should be OK, but making cheese where there are lots of yeasts is a recipe for yeast infection, Search on Yeast Bread or Yeast Swelling and you'll find some threads.

[iratherfly]

That's funny, I was just going to write "Have you been in close contact with bread while handling this cheese?" when I saw your second post.  Your cheese is infected by yeast and by bread mold.  Unfortunately it grows a lot faster on cheese than it does on bread!

[Gustav]

I agree. Not a good idea to do both in the same room at all.

[iratherfly]

...unless, that's the kind of mold you want

One man's contaminated cheese is another man's delicacy!