HI
I'm from Brazil and this is my first cheese. I used a parmesan recipe from Gavin Webber (but adapted with 10 L because I didnt have a big pan):
14 L Partially Skimmed Cows Milk 2% Fat
3/8th teaspoon Thermophilic Culture
1/8th teaspoon Lipase in 2 Tbspn water
3.75 ml (3/4 tspn) Calcium Chloride in 1/4 cup water
3.75 ml (3/4 tspn) Liquid Rennet in 1/4 cup water
18% Satured Brie Solutuon
Result: a little parmesan (I hope so) with (after 25 days) 716 gr.
After dry, the cheese was in a domestic refrigerator with 7oC and 88-89 % moisture.
The shell is very hard and a black/grey mold has appeared. I'm using a brush and the brine solution. Today a small crack appeared on the side.
What do you think I should do?
I attached photos showing the small crack and mold.
Thanks
Sandro