Minnesota Blue Cheese

[linuxboy]

Is it too late for my cheese

I have no idea. Two things usually need to happen for this cheese before salting:

1) Acidity needs to drop to 4.5-4.8.
2) It needs to meld together and become stable

Both of those usually take 12-24 hours after you start. If it happened for you in 8, great, go ahead and salt. Once you salt, no sense in stopping, you already slowed down the acid.

[rosawoodsii]

Does blue cheese get a bloom on the outside?  Right now mine looks pretty much like it did when I started.

[Tomer1]

yeah they get green\blue on the outside.
Expand on your make.

[rosawoodsii]

I salted too early, misread the directions.  Instead of sitting overnight, it was salted within a couple of hours.