I began brushing off the excess mold forming on the outside of the cheese. This was pretty easy, since much of the lard was still soft, except for the edges. Then I used a chopstick and moist paper towel to collect the mold, working my way around the cheese.
I decided to lift up one of the "bandages" to see how the surface was doing.
Low and behold, a lot more mold; mold in colors that was not on the chart of cheese molds.
As I peeled back the layers, more mold.
Mold Of Unusual Size!
At this point, each time I scraped the mold, my nose started to run (spores flying all about and my allergies when haywire).
With cuticle cutters, I stripped back all the extra muslin.
I was ok until this...
Orange mold usually only forms on washed rind cheese. What is it doing here?!
I scraped off as much as I could.
Most of the molds do not like salt, and the mold chart recommended washing the rind with a brine solution (after scraping off extra mold) to keep the surface clear.
(Glistening from the bath)
Back in the cheese hut, with the handy-dandy new timer set to turn on and off every 6 hours, and the hydrometer reading in the 70s.