I made caciotta a few weeks ago. I had some extra curds, so I decided to experiment with it. I took this small cheese and tried to let it dry a bit but it was VERY wet. Anyway, after I tried to air dry it, I sprayed it with a GC, GP mist and put it in th4 fridge. Every day I would have to go in and dry out the container and pour off any residual moisture. After a week of that, it was no longer a problem. I did notice that the cheese looked "pinkish" like B Linens pink before appearance of white molds.. After a bit some white mold started to appear but there is still a pink hue. Today I cut it open (2weeks after making), and I see an orangish/ pinkish "rind". It tastes very mild and feels nice and creamy. Do you think this is ok?
It looks good to me.