Recent content by Thomas Penders

I did use the Roquefort culture in two kinds.

Thanks Bernard. I did wax a Gouda, just wasn’t sure at what point to wax the other cheeses. So, a closed environment is best? Too late to cut off mold & wax? Could the mold be a different (bad) spore?

Hello. I’m a newbie at cheese making. I made a Gouda, Parmesan, Farmhouse Cheddar, Blue Cheese, & Farmhouse Blue cheese a few months back, placed them in individual vented Tupperware in bottom drawer of frig. Also placed a glass of water for moisture. The blue cheese mold has spread to other...