Guest guest Posted May 10, 2012 Report Share Posted May 10, 2012 Yesterday I wiped the mold off the cheeses and scrubbed the cracks with salt water until they were looking normal again. There is still one spot on the cheddar that looks a little darker on the inside. This morning they both look fine except for the one spot on the cheddar. How should I proceed? Do I need to worry about the Cheddar with the darker spot on it? Can I cut that part out? Is it safe to go ahead and wax the Gouda now? I would really appreciate some help. God bless. Quote Link to comment Share on other sites More sharing options...
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