Hi,
I'm a beginner hobbyist cheese maker. I've made a couple of good farmstead cheeses
that were encouraging enough for me to try a blue. I thought my garage had a pretty steady
temperature about right for ripening, but the first sunny day we had here in a long time
and the temperature went way too hot, so I put my ripening blue in the fridge and ordered
a mini-fridge and thermostat to use as a cheese cave. My blue will be sitting in a fridge
for about 5-7 days. Will it's ripening pick up where it left off, or is this a do over?
Thanks
