So, about a month ago I made my first Blue. Things are going great on that one. However, I think I have blue mold spores floating about the house. While the blue is maturing I made a Feta. It also came out fine and I kept the three or four thick slices in a Tupperware container in the 'fridge. A couple days ago I noticed that the feta tasted distinctly Gorgonzola-ish. The next day I saw a light fuzz of blue mold on the Feta. It now very distinctly tastes of Blue/Gorgonzola. I cut off the major blooms, wiped it with a vinegar solution, and sealed the remaining two chunks in vacuum sealed bags.
While it may not have been my objective....the wife and I both actually enjoy the Feta-zola and used a big chunk to make a salad dressing. However, I was wondering how one can prevent the 'infection' in the future? Maybe I should have vacuum sealed the Feta earlier? Thoughts?
RevBob