I made a cheddar almost three weeks ago, cloth bound. It is pretty clearly developing blue (roqueforti) mold on the rind. What to do? Should I wash it? With a brine? With what? If I leave it, it might develop into an interesting cheese, no?
I haven't done it myself, but my understanding is that you just let it grow, and when you unwrap the cheese after aging most of the mold follows :)
Please don't double post.
All mold should come off with the bandage.
Sorry about the double post. I thought I'd deleted one.