Regarding temperature, you want to age your cheddar at 40-42 degrees,
can be a little loose with this but not below 40. Your fridge is
probably too cold. Also make sure the "cool room" in your house is not
above 50 degrees. Where in your house is it? Is this room used for
other things?
Regarding the mold, what does it look like?
sounds promising!
Kristie McGarry
On Jan 11, 1:33=A0pm, ZZ <h...@[EMAIL PROTECTED]
> wrote:
> I made some cheese as per the instructions that came in a kit I
> received as a gift. =A0Presently, the cheese is drying to form a rind in
> a cool room in my house (as per the instructions).
>
> However, this morning I noticed dots of mold around the cheese -
> perhaps 6 of them. =A0Should I remove this old? =A0Should the cheese be
> forming the rind in the refrigerator (I found a few web resources that
> indicated that, but the recipe says to put it in a cool, dry part of
> the house).
>
> Thanks,
>
> TW
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