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Roxanne,
If the mold is sticking to the mat try flipping twice a day. When you get full coverage pat down mold and wrap in two ply soft cheese paper or leave in container with a mat on the bottom in 40F fridge.Refrigeration gradually slows the molecular activity of monounsaturated oils–olive, peanut, avocado, and macadamia–and they will become firm (although not as hard as butter), and turn cloudy or opaque. Returned to room temperature or heated, they quickly liquefy.
I use STERAMINE no rinse sanitizer. It comes in tablet form and you just add it to water.
1 tab to 1 gal. of water.T-Cheese is right. For mold development 50-55 degrees. RH, 90%. When you have a good coverage of pc, put it in your home refrigerator in a container or wrap with cheese paper at a temp. of 42 degrees F. When ever you use a container keep the moisture wiped out.
Also sounds as if the cheese retained moisture. with the high temp. and moisture level you got some B Linens going on.
Maybe you created a new cheese!
