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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened => Topic started by: michoutim on November 27, 2009, 05:47:29 AM

Title: My fridge temperature versus a blue cheese in the making, question.
Post by: michoutim on November 27, 2009, 05:47:29 AM
Hi friends!

We usually have our wine fridge set at  12 degrees. But we have made a blue cheese and our recipes say that for those the temperature should be 8 degrees.

What do you think?

I mean, it is a little bit of a nonsense to have 2 wine fridges (considering it takes much longer to make a blue than to make a, say, Camembert.

In advance, thank you for your input!

So we are watching our blue cheese but my husband thinks we are going to eat it before the official time of maturation. In fact it looks more like a Camembert Blue, but we will know only when we taste!
Title: Re: My fridge temperature versus a blue cheese in the making, question.
Post by: DeejayDebi on November 28, 2009, 03:41:19 AM
Everything I've read is between 7 and 12 so you should be fine.
Title: Re: My fridge temperature versus a blue cheese in the making, question.
Post by: michoutim on November 28, 2009, 08:42:51 AM
Thank you DeejayDebi
I was worried!
I feel better now!
I thought I would need another wine fridge!
 ::)