Hello,
I've got a couple mold-ripened cheeses going. One is about 4 weeks out (nice full bloom, didn't wrap it, but I've been patting it down regularly) and one is less than a week old (no mold yet).
I accidently turned the temp on the fridge to the coldest setting and it sat at just below freezing for 3 days.
I'm hoping the bacteria and mold just go dormant and that as I get it back to 42-45 degrees, that I will be alright. Anyone have experience with an issue like this?
Thanks.
you should be fine. It will take a bit longer to age. I'd be more concerned about paste defects if the cheese actually froze slowly.
They will shut down and restart once temp is warm again.
Thanks for the encouragement. I'll let you know what happens with the paste.
Yea, they will probably just slow down. Totally fine. Add a week or two to the aging time. Don't tempt to "make up for it" by putting it in room temperature for a day or anything like that. It will age nicely at 45F.