Blue cheese salt content question

[m4rek]

Hello, maybe someone know how high salt content penicillum roqueforti can withstand? I made a buttermilk blue and today is fourteenth day and no signs of blue mold. Is little slimy/ tacky and smell like mix of blue and brevi. Cheese was dry salted over 3 days and i tried to put about 4-5% of salt (i like salty blues).

[mikekchar]

I've heard 8%, so you *should* be fine.  However, it may slow the start of the blue (which is the reason most people suggest spreading out the salt over several days).

[m4rek]

Thanks! So i will wait