Over the weekend, I made my first blue cheese. I made a slurry of a commercial blue cheese and some milk for my mold culture. Sprinkled salt on it as instructed in the recipe. Today, it has a Brie-like mold on the outside. I scraped a tiny bit off and it was pretty neutral tasting, kind of like the rind of a Brie. It was not housed with a brie. It smells like blue cheese, but no visible blue mold yet. Is it likely OK? Should I scrape it off, or leave it? Help!!!!
White mold on blue cheese? |
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