See here for information on different types of mould and how they may be appearing on your cheese, as well as what you can do about them.
If your hard cheese starts developing undesired blue, green or white mould, scrape off the mould and wipe the cheese down with a cloth soaked in a saturated salt brine solution. This should inhibit more mould growth and decrease the moisture in the cheese.
You may also want to try and lower the humidity.
If the mould is pink or black, we do not suggest continuing on with this. This means hygiene levels or sterilisation has been compromised in the process.
