Hi All,
Really need some help please.
The butterkase that I made 12 days ago is now at the stage of washing every 3-4 days.
The cheese is correctly developing it's white mould but a new reddish mould has started to appear.
I salt washed 2 days ago and all was removed but as the attached pic shows, the red is quickly coming back.
Any ides/suggestions please?
Is this a mould that should concern me or will washing keep it under control?
Thanks in advance
This cheese actually is better waxed or vac packed. But for the mold just wash it with Some white wine. That should do it. Keep up the good work.
Thanks for your prompt reply.
Will try your suggestion today.
Cheers