Hi there
Still fairly new to cheese making :-)
I have cut caerphilly rounds and left so long that now they have grown mould through the interior. In future I'll make smaller rounds and perhaps wax them to keep them fresh, but for now - is the interior mould safe to eat?
Thanks
Some people here on the forum have (an almost) scientific knowledge about molds, but there are so many types that it will be hard to give any comment without pictures....