Red spots on the cheese are caused by foreign yeasts. We advise you not to eat them. Please clean your equipment thoroughly and make sure to pour boiling water over the nuts each time. If your blue cheese still secretes a lot of water during the ripening process, this can favour the growth of yeasts. Therefore, the surface should be well dried. Then the white mould will also grow better.
Articles in this section
- The noble mould does not grow or only grows on one side of my Camembert/Brie.
- My blue cheese has red spots
- How can I avoid foreign mould infestation on my vegan cheese?
- How do I know if my vegan cheese has gone bad?
- My vegan cheese smells strange.
- My vegan cheese won't set. What can I do?
- Why does my homemade vegan cheese taste so sour?
- How should I store my finished vegan cheese?
- How can I tell that my vegan cheese is ready?
- Instructions for vegan blue cheese (Camembert)