I would like to ask for some advice and expertise on this process. My objective is to make a couple of these cheeses for an upcoming charity event for flood victims in my area, and would like to time their readiness for the day of the event
During past trials, I inoculated with PC/GEO by spray, within 1 week I had mold development, within 20 days, I had a somewhat soft interior just beneath the surface, but a somewhat solid core. Within 35 days, the liquidity lessened and would only show if held at room temp for a while. In my opinion, ideal consistency was reached at around 55-60 days. Since by this time most cheese had been consumed, I have no way of knowing how much longer of a consumption span I had.
I guess, it would help if I can determine when it is recommended that I wrap the cheese in its traditional double wrapper and deliver for consumption.
Thanks