I made up a batch of rennet set bloomy cheeses from 1 gallon milk. I used Pc HP6 (0.1g) and Geo15 (0.032g) in the inoculum with FD (0.07g). I have a 4x4 inch open mold. About 2/3 of curd when in that and then 1/3 of curd in another 4 inch non-open bottom mold. After flipping and draining ~24 hours (pH = 4.85 large cheese and 4.8 small cheese), larger cheese was ~500 g and so I added 10g flask salt. Smaller cheese was 235 g and I added 4.7 g (but spilled a bit half way through and so this is an estimate because I had to add some salt to make up for split).
After the 2 week ripening at ~12C in cheese boxes (2 different boxes), I have drastically different results. Small cheese has nice Pc growth. Large cheese does not and is softening significantly at the edges. I wrapped small and moved to ~4C fridge. I left large for 2 more days and there is not much additional Pc growth. Should I move large to 4C or keep at ~12C?
Any advice would be appreciated?
PS small is 4 x 1 inch and large is 4 x ~2.5 inch
