by ped » Wed Sep 16, 2015 5:57 am
Must admit that I have not seen this advice in any books I've read, could you tell us which book/s?, with regard to mould, this is generally a good thing so long as it's the right, or let's put it another way not the wrong stuff, it can protect against harmful pathogens and contributes also to flavour. Do you use mold 600 (Penicillium nalgiovense) ?. You don't need to be wiping mould off whilst it is ageing/drying unless it is unwanted. I would suggest case hardening should be controlled more by correct temp and Rh rather than spraying. Where are you located?