I am making a Roquefort type cheese that is turning out relatively good, but since I only have one big walk in cave 1030 cubic ft I am doing all the affinage in the same room, so instead of an initial 20 days at 55F and 2-6 months at 37F wrapped in foil like the recipe reads, I have the cave at 48F and 95%RH for the whole affinage
I understand that the warmer period is for the initial blue development, but don't fully understand the purpose of the wrapping and colder period,
So my questions are..
Can I use just one room?
should I use a separate fridge set at 55F for the first 20 days, and set the large cave at 38F for the rest of the affinage?
I attached a picture of a wheel after 55 days in the large cave at 48F the flavor is mild blue, flexible but not creamy,
i hope to find the best solution using the equipmet that i have