Hello,
I've got a couple mold-ripened cheeses going. One is about 4 weeks out (nice full bloom, didn't wrap it, but I've been patting it down regularly) and one is less than a week old (no mold yet).
I accidently turned the temp on the fridge to the coldest setting and it sat at just below freezing for 3 days.
I'm hoping the bacteria and mold just go dormant and that as I get it back to 42-45 degrees, that I will be alright. Anyone have experience with an issue like this?
Thanks.