Hi again, My Cabra al Vino is about 2 1/2 weeks old. It was getting a white powdery mold, now it has a grayish mold. It smells musty.
I think the perceived color of the mold could be affected by the wine, perhaps making it look a bit more blue than it would be, Anyway, is a musty , mushroomy smell normal?
Mushroomy is definitely normal when geotrichum shows up. The musty smell may be coming from the grayish mold... What does it look like? Any chance for a (small ;-) ) picture? For a natural rind, I would normally wash once with a 3% brine at this point. This tends to favour geotrichum in my experience. If you don't want mold growing on your cheese, I recommend washing it once, drying it as best you can and then oiling it.
Here it is. Looks kind of nice, I think. I don't mind mold on the cheese, if it's good mold! :-). Today it smells less mushroomy and more "cheesy"
Wow. Looks really nice. The white is almost certainly geotrichum. I'm not sure what the other stuff is. AC4U anyway :-) It's looking like its going very well!
Thanks! But as my father always would say "What matters is what's on the inside". :-)
Here's hoping the inside is even better than the outside.... AC4U....
Bob
I agree that it looks wonderful!
Thanks you very much! I cannot wait to try it. That's my plan for Memorial Day.