What are your thoughts? Is there any chance of saving a Cam from Slip Skin if you removed the defect, resalted and attempted to re grow the mold?
I have a friend who is new to cheese making (after seeing what I was up to) and they have a horrid case of slip skin just 10 days in and it got me thinking about whether there is any rescue apart from just stripping the skin off and eating it at that point (which isn't the worst thing in the world).
Has the ripening already gone to far by then to try and start the mold development over again? I'm thinking it might be but interested to hear your thoughts.
I have never tried that. But, I have had spots removed and the mold filled in. It is worth a try. I would bet though, the cheese might be too ripe by now. I'm with you - just take off the skin and eat it!
Bonnie
Dry the living daylights out of that cheese and continue aging it in the fridge for a very long time.