Greetings from Greece

[dukegus]

between sulphur and ammonia...

d@mn, I think it's close!!!
luckily it's much smaller than my blue so if it spoils no big deal

[hoeklijn]

If white mold is developing well, get it out of the cave for an hour to get some air and try to lower the storage temperature and the RH.
I hope it turns out well... Don't give up too soon, mine was tasting excelent but I had to serve it on party we were orginizing and with that smell I wouldn't  offer it to anybody...

[dukegus]

If white mold is developing well, get it out of the cave for an hour to get some air and try to lower the storage temperature and the RH.
I hope it turns out well... Don't give up too soon, mine was tasting excelent but I had to serve it on party we were orginizing and with that smell I wouldn't  offer it to anybody...

I got the pictures, yeah the white mold is going ok, I'll give them a quick retouch and I'll post them here.

[dukegus]

I thought of making one post for every cheese but like in the "feta cheese soft ring" post I made, I had no replies so I'll post the pics here.
Ok  here I go, these are my cheeses right now

The ones with the crumbly feeling are the ones that I made stilton style. Don't know if I'll add roqueforti...
The flat one and the small one were supposed to stay without microorganisms my the flat one is contaminated with something blue...
and I got it in the same container as the small one so...I've washed with vingegar and salt those two.
Then there is my blue which has some yellowish tints(like bellow the last blue "strip") but I think it's nothing. I washed this one too a little.
My camembert style looks good but it doesn't feel creamy and because I got some holes on it's container the whole cave smells of....sulfur and ammonia...

*I got them in containers because I can't control the humidity for many reasons...