[Cheese] Blue cheese a foul

[Albert Ortiz]

to keep humidity high, super important with this type of cheese, add an open
container, flat and long for prefferance, filled with water at the bottom of
the fridge.  temp is also very important.  A temp that is to low wont let
the friendly fungus to grow nicely.  Dr. F has a lot of info.  there is one
link in his site that will send you to a friend of his.  This man does a
very nice blue too.  Worth to check out.
To quote http://schmidling.com/cres.htm#stilton

To ripen the cheese, it should be in a cool and humid environment. A plastic
shoe box with the lid on will maintian about 95% humidity with the cheese
inside. For the first month or so, it wants to be around 60F.

I hope it turns out alright, i love blue and it would be shame for it to go
to waste.  Good luck!!!
On 2/20/07, michael brandt <michael.brandt1 at verizon.net> wrote:
>
>    Hi,  I've been reading and learning a lot from this forum thank
> you!  I have a question about a blue cheese that I made  days ago.  I
> followed Dr. Frankhausers procedure for making blue cheese.  The cheese
> has developed a very nice bloom and rind,  much like in the I have to
> taste that cheese picture on his web page.  A recent development has me
> worried however, the wheel has started to develop small cracks on the
> sides.  Should I worry about this and take action?  Should I not worry
> about it, it is normal for the cheese to crack?  Should I immediately
> hide in my shop eat it?
>
> Thanks in advance!
> Michael Brandt
>
> P.S.  I leaning toward the later!!
>
> _______________________________________________
> Cheese mailing list
> Cheese at hbd.org
> http://hbd.org/mailman/listinfo/cheese
>
-------------- next part --------------
An HTML attachment was scrubbed...
URL: http://hbd.org/pipermail/cheese/attachments/20070220/d7aa0c8f/attachment-0002.html