So, I've got a 4 week old Gorgonzola sitting in my jury-rigged cheese cave refrigerator at about 50F. The blue mold is forming well but I'm starting to wonder if it's drying out from it not being humid enough. The rind is starting to form a powdery white coating on the edges and along the sides of the cheese. The inner center is a yellowish color with no powder. The cheese also feels very firm. I don't have any way to measure the humidity in there at the moment (asking for one of those for Christmas). Is it possible it's drying out or is this what natural rind cheese do. (I've only made a couple cheese so far and the other hard cheese was waxed.)
If it is drying out what do I do, I've already got a bowl of water in the fridge, not sure how to raise the humidity anymore, and it's gorgonzola.. are you even able to wax that? Any help would be appreciated!
Hi Cutetrill,
I think it is OK. Apply salt to the rind.
Did you also put salt into the bowl of water?
I've never heard of putting salt water in the cave for humidity. I guess I'll try that. Thanks for the tip.
Also- I don't know what size your cave is but perhaps put the wheel on a drain mat in a rubbermaid/tupperware type container with a small bowl of water. Then place this into your aging area. You will need to open the box occasionally in order to get enough air exchange.
Yep, salt helps to water to evaporate and keeps the humidity at around 75%.