I cant air dry because its very hot here in the Philippines, average temp is 32 c and insects are also a problem. Is it ok to dry blue cheese inside the fridge at 10 c and how long should i dry for a Stilton type cheese?
Why are you drying Stilton? I don't exactly follow. 10C is OK for aging, but a little cool for the initial acidification period. What process are you using?
I've read somewhere in this forum that they let their stilton drain outside inside the hoop at room temperature hence drying it at a certain degree.
Yes, that's true, it sits for about 5 days in the mold. But that doesn't dry it very much at all as the room humidity is still at least 60%, and it's not very exposed to the air in the mold. The point of letting it be in the mold is to let the cheese take a shape and lose moisture, and also develop acidity. Now that I understand what you mean, no 10C is too low of a temperature. You need to be around 17C. If you have no other way to regulate temperature, try 10C; it's much better than 32.