August 28, I made Gorgonzola dolce from Cheesemaking.com. I had it in my 55 degree cave for a month. The past 4 weeks its been in my fridge.
I was really excited about this cheese... but I now notice a very strong ammonia smell. My questions are:
Is this now a failure?
If not, how can I reduce the smell?
If so, what could have contributed to this over rapid over ripening?
Thanks!