I am making my first lactic set bloomy rind cheese using Gianaclis Cadwell's recipe from Mastering Artisan Cheesemaking. I understand whydaily flipping or movement of the cheese is important so that the developing mold does not stick to mat. However, I need to leave town this weekend on day 1 and day 2 after salting. If I salt on Thursday for 254 hours and then flip Friday at dinner, does anyone have advise on how risky it is to wait until Sunday dinner for next flip. The alternative is to bring the cheeses with me in the car (I have a portable incubator). Thanks from a newbie cheesemaker.