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Ongoing support from the course

As part of my cheese making course, I offer support for participants after the event. Here's an example of an email I received:

"As you know I had to abandon my immature cheeses for 4 days whilst I went off to Sweden - they were drying out nicely so I took them off the cheese grid and put them onto the cellophane, but left them unwrapped in their Tupperware with a bit of kitchen roll to absorb extra water.
When I came back they were as the picture below - and I have wrapped up and put in the fridge - the mould is green / blue but clearly we were not trying to make a blue cheese - any advice?!"

Mould!

 

My reply was: "Wow, that's a lot of mould! I would put a teaspoon of salt with a couple of dashes of malt vinegar in a small ramekin, top it up with tepid water and soak the corner of your cheese cloth in it then gently rub it, or use a pastry brush to gently brush the cheese, that should do the trick. It probably means you will need to wait a bit to wrap. Let me know how you get on. It probably is harmless but not attractive."

The reply from the participant was: "The miracle vinegar cure for the mould worked well and we ate it all up this weekend."

Unfortunately, as you can see, by the time I asked for photographic evidence of how the cure had worked – the cheese had all been eaten!
However, because the reply about the "miracle vinegar cure" had been shared with the other course participants, they all wanted to know what it was, I therefore copied everyone into the simple technique which is also mentioned on the website as part of my article on washed rind cheeses and also the New Cheese recipe.

This got me thinking, should I be doing a problems page?