Im guessing the called quantity is 1/8 tsp, similar to the mold im using. Very hard to measure out, I figure using a bit more wont hurt.
That is also why I switched to making a suspension that I made myself. Thanks for the picture though, it is good to see how other people are solving the problem.
I have a further question, how dry do you let your blues get when drying them. I have a wine fridge set to 11C and I age my cheeses in tupperware containers. The first 6 days I left the tupperware lid slightly ajar to ensure that it dried sufficiently. At that stage the cheese at just ceased being visibly wet. Is this the right stage to seal the cheese up to keep humidity high? Anyone with any good photos
Again thanks for the photos
(edited to include question to avoid double post)