Hi, i have a little issue here...my Camembert is getting blue mold too...it is definitely roqueforti blue but i would prefer the blu didn't show up....anything i can do about it or do i have to live with the word cambozola now ?
it is now 4 weeks since i started with it and here the picture today ...
(https://lh4.googleusercontent.com/-YNniD5deHD8/ULWPcPH-3PI/AAAAAAAAF_s/sPcgjElkCp4/s576/20121128_111156.jpg)
thank you for your feedback ,
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You're probably going to need a better source than me, noob, but I believe you can wipe that off with a little saltwater. Unless, of course you made the cheese with roqueforti in it.
Is it cross contamination from another cheese in the cave? If so, you could get everything out, spray the cave with a solution of water and vinegar, dry the cave and wrap the cheeses with PR (or put them in a container?). When the PC is growing well on the Camembert, there is a good chance that it will overgrow the PR.