First Roquefort cheese

[bgreen]

Hi....just made my first Roquefort cheese, now at 2.5 weeks.  Happy with it so far... but new at this so not really sure what to look for.  Thought i might take a photo as its easier than trying to describe... and it may be at its best!  Wanting to avoid unwanted mould growth.... thinking i might be getting some early pink or orange... plenty of blue though at this stage.  What is the best way to prevent other mould if it does develop... your thoughts would be appreciated....thanks Bruce

[awakephd]

Looks good to me. What I think I'm seeing in your picture is some geo, which often comes along for the ride, rather than b. Linens. (Hard to be sure without seeing it in person, of course.) I would predict that the blue will overwhelm anything else.

[bgreen]

Thanks Andy So at this stage just no need to do anything? And the blue will deal to it. When unwanted mould does develop do you every adjust humidity? Thanks Bruce

[Gregore]

 A little on the dry side will keep b linens away , , though I do not feel it adds a whole lot in flavor when blue is around .

If you already pierced it then you need to reopen the holes , oxygen is what makes the blue grow on the inside .

[awakephd]

What Gregore said. I age my blues in a ripening box inside my "cave," because my cave runs rather dry. Every day I take it out for an hour to let it air out, and wipe out the moisture that has gathered in the ripening box. This seems to work well for me ...