I made a cheddar about 3 weeks ago, cloth bound. It is clearly growing blue (roqueforti) mold. What should I do? Wash it? With what? Leave it? It could turn into an interesting cheese, no?
It is probably OK to leave it because, if it is properly sealed in the bandaging process, the mould will all be on the outside and shouldn't penetrate the interior.
You could wash it to be on the safe side , with strong brine, vinegar or a combination of both.
Be aware that the blue mould which turns up uninvited is not necessarily the stuff that you find in good blue cheese and it often tastes unpleasant.
Once you have bandaged (properly) you should NOT unwrap it.