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Hi again,  My Cabra al Vino is about 2 1/2 weeks old.  It was getting a white powdery mold, now it has a grayish mold. It smells musty.
I think the perceived color of the mold could be affected by the wine, perhaps making it look a bit more blue than it would be,  Anyway, is a musty , mushroomy smell normal?

Mushroomy is definitely normal when geotrichum shows up.  The musty smell may be coming from the grayish mold... What does it look like?  Any chance for a (small ;-) ) picture?  For a natural rind, I would normally wash once with a 3% brine at this point.  This tends to favour geotrichum in my experience.  If you don't want mold growing on your cheese, I recommend washing it once, drying it as best you can and then oiling it.

Here it is.  Looks kind of nice, I think.  I don't mind mold on the cheese, if it's good mold! :-). Today it smells less mushroomy and more "cheesy"

Wow.  Looks really nice.  The white is almost certainly geotrichum.  I'm not sure what the other stuff is.  AC4U anyway :-)  It's looking like its going very well!

Thanks!   But as my father always would say "What matters is what's on the inside".  :-)

Here's hoping the inside is even better than the outside.... AC4U....

Bob

I agree that it looks wonderful!

Thanks you very much! I cannot wait to try it.  That's my plan for Memorial Day.