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Parmesan alike went wrong - black spots?

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pakoun

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Hi all, I tried a Parmesan alike cheese to make, I pasteurized the milk etc etc, and I think after couple of months the first black spots appeared. See the current status after 6 months ripening inside my modified fridge with around 80% humidity and 13°C. Something to really worry? Hopefully it's only at the surface. Any recommendation what shall I do now? Many thanks 🙏
 

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Have you tried to scrub the surface? A 3% brine should do the trick and make sure you dry it afterwards
 
Alan said:
Have you tried to scrub the surface? A 3% brine should do the trick and make sure you dry it afterwards
Click to expand...
I am gently scrubbing it with brine and some vinegar once a month because it still geht's blue mold as well. But the black spots insist. Hopefully they r only at the surface. I am planning to vacuum it now. Not that the black will vanish, but maybe I can fight the blue.
 
pakoun said:
I am gently scrubbing it with brine and some vinegar once a month because it still geht's blue mold as well. But the black spots insist. Hopefully they r only at the surface. I am planning to vacuum it now. Not that the black will vanish, but maybe I can fight the blue.
Click to expand...
let us know how it goes and in the meanwhile we'll see if any other member here has some advice about this
 

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