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So I should just throw this away???<br>
<br>
That doesn't make much sense...<br>
<br>
Why would my ziplock bag be any different then your plastic shoe box
method?<br>
<br>
<br>
<br>
Jack Schmidling wrote:
<blockquote cite="mid:477CE61B.5050300@mc.net" type="cite">
<pre wrap="">hombrewdude wrote:
</pre>
<blockquote type="cite">
<pre wrap="">It is now 3 months later.
My water pan method did not seem to work, the cheese started to get too
dry.
</pre>
</blockquote>
<pre wrap=""><!---->
The water pan method never works. It is a bit of nonsense that keeps
being repeated over and over.
</pre>
<blockquote type="cite">
<pre wrap="">I moved them to a ziplock bag that I left 50% open.
The cheese is also been stored rather cool 45-50F
</pre>
</blockquote>
<pre wrap=""><!---->
If it spent 3 months drying out, it may never recover. You must control
the humidity from the beginning.
As described on my Stilton page, the best way to do that is in a plastic
shoe box with the lid open a bit. Get a hygrometer and monitor the
humidity till you get a feel for what it takes.
</pre>
<blockquote type="cite">
<pre wrap="">The mold is black and white.
</pre>
</blockquote>
<pre wrap=""><!---->
Probably not black. White, orange, blue, green... all normal.
</pre>
<blockquote type="cite">
<pre wrap="">Am I still ok?
</pre>
</blockquote>
<pre wrap=""><!---->
Taste it and find out.
</pre>
<blockquote type="cite">
<pre wrap="">Should I scrape and mold? Wipe with salt? Poke holes??
</pre>
</blockquote>
<pre wrap=""><!---->
Start over and do it right as per my recipe for example.
js
</pre>
</blockquote>
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