[Cheese] Blue cheese a foul

[Albert Ortiz]

First of all

God my English, in the last mail, was awful!



If you can keep it from getting dryer, then wait.  Watch it like a hawk, if
you see it getting dryer and dryer, eat it.  Low moisture will prevent the
mold's growth somewhat but having no ventilation will definitely prevent
growth.  So having a few cracks could actually be good; if the mold is able
to take hold of those areas, the better.  At the very least, you can end up
with a blue with a consistency of Gorgonzola, hard, crumbly and utterly
delicious.  Blues are better, as with most cheeses, aged.

saludos,

albert

On 2/21/07, michael brandt <michael.brandt1 at verizon.net> wrote:
>
>    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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