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I made a cheddar almost three weeks ago, cloth bound. It is pretty clearly developing blue (roqueforti) mold on the rind. What to do? Should I wash it? With a brine? With what? If I leave it, it might develop into an interesting cheese, no?

I haven't done it myself, but my understanding is that you just let it grow, and when you unwrap the cheese after aging most of the mold follows

Please don't double post.

All mold should come off with the bandage.

Sorry about the double post. I thought I'd deleted one.