Author Topic: Blue cheese  (Read 398 times)

Offline Mrmacsnow4

  • New Cheese
  • *
  • Posts: 1
  • Cheeses: 0
  • Default personal text
Blue cheese
« on: January 16, 2013, 04:24:05 PM »
In aging blue cheese in a root cellar is it necessary to have a sterile environment? Will other molds get in after the holes are punctured and make the cheese taste off? Will the blue mold take off if my cave is at 36 degrees? Im looking to get some info before i try making a batch. Thanks


Guests, join the CheeseForum.org community to remove this ad.


Offline AndreasMergner

  • Mature Cheese
  • ****
  • Location: Albany, NY, USA
  • Posts: 166
  • Cheeses: 4
  • Having fun making cheese
Re: Blue cheese
« Reply #1 on: January 16, 2013, 08:04:54 PM »
I wouldn't start with a blue cheese if you don't know the answers to some of these questions, but don't let that stop you.  36 is too cold though.  You usually want 50-55, but blue needs a period of time at room temperature too. Humidity is very important too. Sterile is not needed, but you probably want it clean depending on the cheese and rind.

Offline Tomer1

  • Old Cheese
  • *****
  • Location: Israel
  • Posts: 1,654
  • Cheeses: 33
  • Default personal text
Re: Blue cheese
« Reply #2 on: January 17, 2013, 01:13:13 AM »
36f (2c) is way too cold.  even if your using a very cold resistance strain\culture of PR.
 
Amatuar winemaker,baker, cook and musician
not in any particular order.