I am fridge-aging my first couple of hard cheeses, one a Romano style and one a Bel Paese style. Both cheeses have developed molds in multiple colors. After a bit of fretting, I saw on the CF that some brine and vinegar wash was the ticket, so I washed and scraped the mold.
Am I on the right track? I plan to clean all my storage boxes and I will keep aging the bel paese for another couple of weeks, and the romano for as long as I can.
Gigi,
Yes, you are on the right track with cleaning off the mold. Be warned, though, that you may find yourself fighting a losing battle on this. Once the mold has taken hold, it is hard to keep it from coming back ... unless you go ahead and wax or vacuum-bag it. FWIW, I have had excellent results with vacuum-bagging parmesans and romanos, aging them a minimum of 2 years (3 or more is better). It is fascinating to see how the cheese darkens over time as it continues to age!