I have three cheeses in my cave right now but I'm getting ready to raise the temp to 65 for my Swiss. It will need to stay at the higher temp for about 6 weeks. Will it harm my Gruyere that is currently in there? I can move it to a conventional fridge (it's done, just aging) if keeping it in this higher temperature is going to cause problems.
How long after the temp goes up until my Swiss starts swelling? I put up the temperature on Tuesday and I don't see any difference. Is my temperature high enough at 65?
It seems to take a while, but mine only ever bulged a little, so don't just take my word for it :b