I bought this cheese from shops and loved it. This blue cheese is between cheddar and Caccicavallo with P. Roqueforti in it. There is also G or P Candidum visible on the surface. It has a natural rind. It is softer where the needles are inserted as a result of P. Roqueforti but it is generally hard like cheddar. Not like some of the blues looking like fetta with P. Roqueforti in it.
I tried to replicate it using this cheese as a starter and didn't cook the curds too long. After air drying and salting for 4 days, put needles through it and locked it in a container with some whey at the bottom in my cheese cave. The skin is slowly covering with white mould and I can see one of the holes has got something growing in it, hopefully it is P. Roqueforti (this is after 3 days in cave)
My question is, what is the temp that P. Roqueforti can withstand and I can cook the curds at that temp.
Alternatively I can do the cheddaring but don't have time and necessary temps for that.
How long should I keep in the locked container?
Do I need to wash it with vinegar or heavy brine to limit mould growth?
I had a similar concern while making blue. I emailed the guy who runs www.thecheesemaker.com (http://www.thecheesemaker.com) and he told me that roqueforti mold dies at about 165F degrees.