Often I get red in my blue. Where I poke the holes. Ideas? Linens?
No unusual taste just don't want it
I am fighting with this too! it is taking over before the PR develops good in every blue I have made recently containing cream. I know it has to do with moisture, so i'm trying to dry them out leaving them open in the fridge, but the blue won't develop without humidity, this is driving me nuts.... I hope some can help us out ;)
Looks like linens to me. What are you using to poking your cheese with? If f it's something wood I would think that could be carrying the linens on it and transferring it. You could try sterilizing the tool and see if you still get the same results?
For me its coming from the rind which is also slightly red..and I can smell the 'stinky' piercing just carries it into the cheese. I don't mind the flavor just want to clear it up.
I have had this happen too but it was not detrimental to the taste so I did not worry about it.
What percentage of salt are you at ? I wonder if it is too low.
Or you could have an agressive b linens in your area and or one that tolerates higher salt .