We usually have our wine fridge set at 12 degrees. But we have made a blue cheese and our recipes say that for those the temperature should be 8 degrees.
What do you think?
I mean, it is a little bit of a nonsense to have 2 wine fridges (considering it takes much longer to make a blue than to make a, say, Camembert.
In advance, thank you for your input!
So we are watching our blue cheese but my husband thinks we are going to eat it before the official time of maturation. In fact it looks more like a Camembert Blue, but we will know only when we taste!