[Cheese] Blue cheese a foul

[michael brandt]

    First of all, thank you!  Do you think it would be best to just eat 
it now, or try to increase the humidity int the fridge/Albert Ortiz wrote:
> 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 
> <mailto: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!!
>
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