Q. I have been aging a Goat Tomme for a little over a month, and I have not been able to remove all the mold. I have been trying to brush it off, but the cheese is quite blue in appearance because when I brush the cheese, the mold is being rubbed into the cheese. So what I'm wondering is, will this cheese still be edible provided I cut off the rind before consumption or should I scrap it and start over. Thank you.
A.If you don’t tend the cheese daily, the mold becomes harder to remove.
The blue though is not bad and can be controlled with a light brine wipe every day or so until the drier rind inhibits the mold a bit. If your getting an aggressive blue growth then lower your humidity a bit. If the cheese body was too moist going into the form, there is not much you can do but keep wiping it off. Even if you remove the molds they leave a stain. Not pretty but still okay.