My latest batches of Garrotxa cheese have a new (for me) moulds that I've never seen before. The new moulds are growing after the initial blue moulds and his colour is grey, a bit brown and when I touch are surprisingly like a velvet, a nice grey velvet. My question is: what kind of moulds are this? are they safe or bad?
Thanks for your helps. I post some pics, may it helps
I'm not sure what kind of mold it is or if it's good or bad , hopefully one of the more knowledgeable people on the forum can identify it.
I can say however , in my limited experience , most grey or black molds I have found on my cheeses , has had a terrible taste.
But maybe yours is different. :-\
How does it smell and taste? If mushroomy/earthy, could be one of the other penicilliums (not glaucum that grows on garrortxa), such as p album.
Yes, it smells like mushrooms. Is it good or bad? I'm a bit worried...
Thanks and have a Nice Christmas day!!!
That sounds like classic penicillium album. It's a tasty mold that often grows alongside penicillium glaucum (the blue that is found on garrotxa). Safe, enjoy it :)