Morning Cheese redditors.
This is my first ever reddit post. So I’m fairly new to making cheese. The Brin d’Amour is my 6th cheese. Just after some advice on the mold covering the cheeses. I’m using a recipe from Mary Karlin’s Artisan Cheese Making at Home Book, but there’s no detail about the types of mold that should be expected to grow during ripening.
The cheese below are 7 days old and are 3 days into the 27 day ripening stage. They’re stored in a ripening container in a wine fridge. Just looking for advice regarding whether this mold growth is normal for this type of cheese?
Any help is greatly appreciated.
Cheers.
by Outside-Inspector-65