Hello... I started a blue cheese - my first - about four weeks ago. It was developing pretty well. The other day I noticed an orange-yellow mold. Not sure what it is or what to do about it, if anything. There are more details in another post (Possible to Age at 45F?). These are some pictures of it from yesterday. HELP! Thanks! Sarah
I used to have that when i was new in cheese making. I think it was due to improper milk handling, dirty equipment and dirty aging environment. Up until now i don't know if that mold is edible because i threw away the cheeses that developed that mold in fear of getting sick. Good thing i never get that mold to grow again because of my proper milk handling, clean equipment and clean aging environment. I guess clean aging environment, is not the right term, it is still dirty in a sense that i purposely spread blue mold spores in my mini fridge where i age my blue to make sure it will grow in my cheeses and no other molds will grow, so far it works. The fridge also has b. linens which is beneficial for my cheeses. If you still want to salvage the cheese, scrape the orange/pink mold. Personally, i would toss it away and make another batch.
I thought I did everything right but it is in my regular refrigerator which is clean but has a lot of items coming in and out all the time. Ugh! I hate the idea of throwing it away... Thanks!
Just eat the cheese and cut off the rind. If the paste taste or smell unpleasent, then throw it.