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I'd move it into cold storage, then, rather than risk it exploding?

It will be going in soon. 

Your growing cheese reminds me of the movie/musical "The Little Shop of Horrors"... Feed me Seymore... Feed me...
;-)

Well the only thing I'm feeding this thing is heat. LOL  It soaks it up like a sponge.

'm going to make this today. Hoping.....

I actually had a blowout on this last night.  One of the bubbles burst through the top so it's in the cave now aging.  I would not keep one of these at 80° F for more than 36 hours.  I'll change the recipe to reflect that.

Okay, this thing is in the cave and getting a regular, heavy, misting of my wine/brine wash to keep molds out and to soften the exterior.  One side has hardened slightly and is showing signs of cracking so I'm doing a schmier using a stiff brush and the wash.  Working great so far!

Just a quick update.  This thing is still in the cave getting a weekly washing of my stock white wine/brine wash.  Smells great!!

That looks fantastic Al

Thanks buddy!!  Getting really hard not to cut into it but it does have to age. 

Al,

If I'm counting right, this cheese was at room temp or above (80+) for 6 days? How big was the hull breach? 

Looking good.

Larry

Actually I believe it was about 48 hours.  It did actually pop on one side but nothing drastic. LOL

I wish that it was one of mine - what a fantastic looking cheese! AC4U

Thanks Danbo.  Hey, we found the secret now so they should all look like this.

A great lookin cheese there Al.. yet another I have to add to my list to do

A cheese of course

-- Mal