Managing Linens in rindless blue cheese

[Tomer1]

Ive made Gorganzola dolce a few weeks ago, used probat 222 and PR culture (manufactured by dalton from italy) and a bit of lipase.
It was surface salted (about 3.5-4% salt by wight devided between two saltings) to promote a rindless cheese.

The trouble obviously originated from affinage mistakes , I was concerned about the dryness of the surface and increased the humidity (too much) but I think I managed to contain it with high proof distillate (140 proof) since it no longer produces a nasty sulfer-rot aromas. 

What is the proper way to age a rindless blue and maintain creaminess without too much surface moisture which may promote surface growth?
I was under the impression that the heavy salt gardient takes care of it but obviously it didnt or it least it only safe guards under optimal conditions.

[NimbinValley]

Hi Tomer.  I have just started surface salting my blues this week so I will keep you posted on how they develop.  I am looking to develop a drier surface with a minimum of surface flora.

I used 2x 2% salt applications.

NVD

[Tomer1]

So maybe my cheese was meant to have a dry rind? the directions on cheesemaking.com were unclear regarding aging.

[NimbinValley]

Look I am no rind expert but I think a dry rind is what you are chasing.  Once it is dry the likelihood of breakdown and unwanted mould growth is reduced.  Most hard cheeses are air dried for a few days until it is dry to touch before they go into the maturing room.

Maybe some one would like to add further comments here?

NVD

[Tomer1]

Yes but this is not a cheese where a hard rind is desirable ,im trying to conserve moisture = creamy texture.

[Tomer1]

Im pleased to report that no harm is done!
The harse rotten-sulfer smell has been replaced with a mild fruity one and the rind is seems nice and dryish.
I repierced and the creaminess is there, flavor is developing nicely.  all is good

[JeffHamm]

Well done, and good to hear.  A cheese for your save.

- Jeff

[Tomer1]

I think high proof alcohol is a good dooms day weapon when you need to stop growth and all alse fails.

[JeffHamm]

I think high proof alcohol is a good dooms day weapon when you need to stop growth and all alse fails.

For the cheese, or the cheese maker?

- Jeff

[Boofer]

I think high proof alcohol is a good dooms day weapon when you need to stop growth and all alse fails.

For the cheese, or the cheese maker?

- Jeff

Ah yes, cooking wine (or brandy). The wine that helps to lubricate and facilitate the cooking process. 

-Boofer-