I have three bandaged cheeses, and the first one is coated with a thicker layer of ghee (because I didn't warm it to apply), and the other two have a moderate amount.. but the last one I bandaged (which might have the smallest amount of ghee) is rapidly growing mold. I'd prepared myself for the mold, but why don't the others look the same? Is it just a matter of time? I can only guess that the thicker layers of ghee will ward off the mold for awhile longer.. Is this correct?
(The mold is a lot more abundant now than in the pictures under my 'small amounts of mold' thread.)
If they were all made at different times, there were probably differing amounts of mold spores in the air that they were exposed to.
The tough part of cheesemaking is getting over the mold phobia. I still have to remind myself: Mold is a GOOD thing....Mold helps the cheese taste gooooood...
I wouldn't freak out just yet. Probably has a lot to do with what Mrskk has already said and possibly the amount of residual moisture on the bandage. Give it some time, brush them down as need and give them some love.