Bonemarrow
Well-Known Member
I made Bel Pesae a few weeks ago. It must be rubbed with salt water for a few weeks and aged. With my cheese fridge at 50 degrees it developed several small spots of different color molds. I cut them off and washed the cheese. I will wax it as suggested. At what point do you say "no that is too much mold" and toss it out?? What about smell? Cheese's all have their own smell but can I know for certain other than an ammonia smell that its bad?
I don't think any amount of mold growing ON the cheese is bad. However, you don't want the mold growing into it (at least I'd avoid that). If you're regularly brushing with brine you should be able to control the growth. 
