Hey, I made a nice Limburger and 4 small Cams about 7 weeks back. They matured in a cave together, the Limb getting the smear, and they all went the distance, so I took them out of the cave, wrapped and left them in the room (back of garage work room) with a small heater going.
The room was around 42-47ºF most of the time unless outside heated up more. However, when I went for Christmas vacation across country and left them, COLD hit and I just checked the room. It is just under 40ºF and probably has been for a while.
Question: Will such a temperature impair those cheeses' development?
They look great! No strange molds have set in. They aren't frozen. What's the deal, now? I turned up the heat, so hopefully they are closer to 50ºF here on.
Anyone have any suggestions on the aging of the Limburger? I never made one before. The advice here says it can go 2 or 3 months or beyond.