I made Parm and Romano, they are curing. Part of the process is to remove mold with salt water or vinegar on a cloth. On them I see a “dusting of white”..is this mold or just the rind forming?

Matt

Pics, pics pics maybe salt deposits and drying crust.

My Parmesan, Gouda and Montasio all had the white dusting. It’s fine. I oiled my parmesan though a few days ago so the white is less obvious now.

Heathers, thanks.  I am not going to sweat it then.

Neil I will post pics when I get a free minute.

Yes, pix please.  Looking forward to seeing them, and drooling some more. 

So here’s the Romano (the Parm has a similar situation)...

TS - looks really good.  Wife told me last night that she wants me to do a swiss.  So many cheeses, so little time!  LOL

Looks nice
Fridge space is my problem being in an apartment.