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I made a couple of batches of mozzarella around May 22 and while I stored the cheese in my regular fridge I found that there was a powerful tendency for each block to be covered with a blue culture. In the 2.5 weeks since I made the cheese they got increasingly sour. Can someone explain what was happening and why? I never sanitized the containers I stored the cheese in but woud that be sufficient to produce the blue mold over the entire surface exposed to the air (albeit in the enclosed plastic container ) and the continued souring? Thanks.

It sounds to me like it would probably be to much humidity and no air movement.  But mozzarella isn't a good candidate to age in supposed to be a fresh cheese. 

Thanks Chetty

Blue mold is every where so now surprise after a few weeks.

And I suspect the reason that it continued to get more sour is that maybe you used too little salt .

aha! Salt... The recipe called for very little - so perhaps not very little ... but too little.

Mozz is a fresh cheese and shouldn't sit around for 2-1/2 weeks anyway. If you are not going to eat it right away, freeze it. Salt is NOT the answer.