I made Manchego a couple of weeks ago at the same time I made Stilton. After pressing, I put them both in my wine fridge to age. They are in separate boxes, but after a few days, I noticed some blue mold starting to form on the outside of the Manchego. I suspect it was contamination from the Stilton, which got quite moldy (see other post in Soft Cheeses section).

I’ve been cleaning it off every day with vinegar-salt solution, but each day it comes back, and it’s harder and harder to remove. It’s currently visible as small specks and a few bits of blue in some of the small cracks and indentations. Is this a big problem? Will it start turning to blue cheese? What should I do about it?

Thanks!
Geoff