Manchego forming blue mold (from Stilton?)

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    Geoff
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    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

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