[Cheese] Hmm......No mold yet

[JOHN MURREN]

Brian/Dean,
  I too used Fankhauser's recipe for a blue, and got mold growth within 3/4 days.  But I also got a rather rank smell which was strong at first, and eventually subsided to just an "unpleasant" smell.  I have discourged mold growth on the rind with a few salt rubs, and I'm still aging it (now about 8/9 weeks).  Strange thing about the smell - when I had the cheeses wrapped in cloth, the smell on the cloth was heavenly, while at the same time, the general smell the cheese was giving off was anything but nice!  I've asked this "smell" question here w/o response, as I feared that it was a sign of contamination.  Have either of you experienced this?
   
  Thanks for your input,
  John
   
   
  dean crabtree <dean_crabtree_1958 at yahoo.com> wrote:
    Brian <mavityre at comcast.net> wrote:   When should I start to see blue mold forming on a gorgonzola I made 12 days ago?  
   
  Brian,
   
  I'm sticking more with a stilton-esqe blue and have not made a gorgonzola, but I would think that you should have seen some mold within the first week.      
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