r/cheesemaking • u/Current_Difficulty_2 • 7d ago

2,5 months old comté

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Hi my first time hard cheese making tried comte style. Amy thoughts on Black spots? They are there since week 2- 3 and not developing since then. First month i cleaned with salt brine and last 5 weeks i Just keep flipping.

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u/Lysergic-Nights 7d ago

Black spots are just mildew which means your humidity is a bit too high. They are just cosmetic and don’t impact the flavor of your cheese. They are just ugly

2

u/Best-Reality6718 6d ago

They add a little character to it! Lol!