Lactic Cow Cheese #1 after 3 weeks

As you can see the lactic cow cheeses have started to pick up some penicillin and blue mould which at a guess is from the goat cheeses I have in the same fridge. They have been washed in Marc Brandy for the last 2 weeks and Ill carry on until the rind has developed

penicillin and blue mould apearing after 2 weeks

The next2 cheeses were bathed in beer overnight. The rind has become quite slimy so I don't think there will be any good rind development. I read that soaking in beer can cause 'mushy rind' due to the sugar in the beer. This can be prevented by balancing the PH by adding acid and Calcium.

Brining in beer is asking for a yeast problem. I have done it in the past and it's critical that you drop your pH to match the cheese and add CaCl. Once it's out of the brine be sure to dry it well before it goes into the cave for aging. It's very, very easy to get a mushy slop rind when using any sort of high sugar liquid as a brine. Once it starts it's very hard to stop. I can't stress that enough.

Beer soaked caused a slimy rind. I think the reason for this was due to the beer not being calibrated to the ph of the cheese. Due to the imbalance the calcium was drawn from the cheese causing it to go slimy.

The final 2 cheese have been washed with 1/5 brine solution. The same penecillin/blue mould has started to develop on the rind.