Covered with a multitude of molds. Red, blue, mucor, grey…it’s a mess. And SO delicious!! Far superior to the best Camembert or Brie I can buy.
What is it? It’s neglected.
It began as a young red mold ripened BelPase. Then I cut a wedge from it and didn’t look at it for 4 weeks. When I finally did, I wondered the same thing—is it salvageable? The answer is yes, par off the majority of the rind, and it’s delicious! The interior isn’t completely softened but I wouldn’t expect that from a thick cheese like this. The wild mold is due from two factors, plenty of humidity, lack of rind care—no brushing or wiping.
And here, look at this little pyramidal blue mold
covered Chèvre type cheese. Same story, par off the moldy exterior and enjoy the smooth, creamy perfection of an aged fresh cheese.
So my advice before you toss your moldy cheese made with your farm fresh milk is to taste it. You’re already daring enough to drink raw milk and create science experiments in your kitchen—don’t chicken out now! Smell it, taste it. It probably won’t be what you expect, and you might like it!
Your wild mold magnet probably isn’t your best cheese…but it could easily pull an 8 in a 1-10 rating!