Originally Posted by YooperBrew
No problems with bugs so far, but I can see how it could happen. Once the cheese sits out, it's just open to the environment. Maybe find a way to cover it, but still let it breathe, just to keep critters away from it.
I was thinking about it and thinking nah, the cheese was covered the whole time, even when it was compressing in the mold I had cheesecloth draped on it but at day three the recipe suggested that I respray with mold, so I took the cheeses outside, at night, near an outdoor light, to spray them. I was batting away bugs from my face the whole time.
Think that might of done it?
Anyway I'm getting very discouraged with my cheese attempts. My mozzarella isn't as good as the local Italian Market. And I lost this camembert that I had very high hopes for.
I really liked the fromage blanc a lot but we threw out at least half of it after we ran out of ideas to serve it. You can only eat so many blintzes and crepes.
All my cheese hopes are now resting on this cheddar in the wine fridge. If it is not at least as good as land'o'lakes packaged cheddar I'll probably scrap the hobby.
I'm finding this is not like beer and coffee roasting hobbies where even my less than stellar products are better than most everything in the market.