Smear Ripened Cheese - Getting Good B linens Bloom

[sawhett]

Very new to the hobby. Attempted a batch of limburger. Ageing at 55 deg.,80% hum..   No mold formed after 18 days. Are my parameters OK.? Or just need more time for bloom?
Thanks

[linuxboy]

That humidity is too low, needs to be 98%. And the surface for b linens needs to be prepared with a yeast or deacidifying mold because b linens doesn't grow below pH of ~5.8.

[Cheese Head]

Hi sawhett, welcome, there's some very good reading in the Washed Rind & Smear Ripened Board, should give you tonnes of info, plus Searching on word Limburger, have fun!

[sawhett]

Any chance of saving this batch? If so, how? Or should I just toss it?
Thanks

[sawhett]

How do I achieve 98% humidity?

[linuxboy]

in a small area, using a humidifier is a good approach. How are you doing it now?

You can still get a b linens bloom even now, but you have to make the conditions suitable so it can grow.

[sawhett]

Using a small bowl of water and moist sponge.in a dorm fridge..84% now. Still, 98% is almost complete saturation, no? Should I toss the 1st attempt?

[linuxboy]

Try aging it and see what happens and learn from it. Put it in something where you get air circulation underneath, and then wrap a plastic bag around the entire thing, to get the humidity up. That should get you a good bloom.

[sawhett]

Thanks.Will try that