Tip #1 – Cleanliness
I spray all surfaces with white vinegar including the utensils that I can’t boil to sterilise and let them dry naturally. This kills any wild mould spores that can inoculate your cheese unintentionally. I even spray my hands with vinegar and give them a good rub together every time I handle the cheese during the process to alleviate this problem. I have not had a problem with bad mould to date.