Thanks sailor, the only reason I am worried is that usually my cheese stops acidification when salting with in reason , this cheese did not . So thankfully it is a blue and can handle being so low , and not one of my tommes
The last few blues I made only dropped .3 or so after salting .
These started out with very soft curd at salting but now they are more like hockey pucks , hopefully the blue goes to town on them and softens them up.
I used a flora Danica which I have not used too much in the past , would this be one of strains that are more salt resistant ?