I have a beginner question on a blue cheese I started about a week ago. I had no problems with creating a basic farmers cheese from the curds, last sunday I very very lightly pressed the cheese overnight and made holes in the cheese per the instructions outlined in this link:
It is sitting in a wine cooler in my basement at 50F and roughly 70% humidity. I've been turning it daily, but the cheese appears to be very dry. I placed a small container of water in the cooler to raise the humidity, but I am worried that it may be too late and the mold will be unable to grow. Anyone who has had experience with blue cheese, should the cheese appear moist or is drying out and slightly crumbly ok? Thanks!