Made a brie about a week ago, but forgot to inoculate it with the penicillin and geo powders. Figured I'd just have to try spraying them with the rehydrated spores instead. After draining/drying a couple days, I put the cheese into my cave fridge in my usual bloomy ripening spot. But then things got really busy, and a few days have now passed without me spraying. The wheel is now quite tacky, with some light beige round spots appearing, which I understand is some yeast growth.
Wondering if I should go ahead and prepare a penicillin spray, or try and take the cheese in a more washed-rind, munster type direction, or leave the cheese as is and see if any penicillin starts growing simply from the environment?
Spray again, wait a few hours, then tack off the wetness with a cloth or put under a fan if you want a bloomy. Moist/wet is not good. Need high ambient humidity without moisture on the cheese.