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The white is not normal.

Perhaps it is Camembert infection?

Someone wrote in anther thread about how the Camembert mold really jumps about. 

Do you have Camembert in the same cave? Molds are quite prolific and could definitely transfer. I don't do any bloomy rind cheeses but I still keep my blues in a seperate cave so they don't ruin everything else.

If you have Camembert transference, ya probably don't want to be pokin' holes in your wheel. No telling what you'll end up with, but it may still be edible. Someone with more Camembert contamination experience needs to jump in with advice.

I'm certain it is Camembert.

Now the thing smells of ammonia and strongly so.  The white is probably from my Camembert, but they aren't within 100 feet of each other, in two separate buildings, in two separate cooling areas.  Either it jumped from me looking between them, or the milk in the same kettle days apart (doubt this)...or in the air somehow.

So if I puncture the cheese in three weeks I might end up with a runny mess?

The ammonia smell is not a good sign.

" They are in a room that is between 60 & 70ºF through day and night."

Bingo.  I have never made Stilton, but have made many many blues.  I have never aged a cheese at that temp for any period of time, especially anything that requires mold ripening.

So the blue mold needs cooler temps?  Too warm and it attracts other bacteria?

It's looking very much like my cellar in the spring and if it smells like ammonia I would not eat it hon.

14 Days in...


It turned to straight cabbage... very old and disgusting cabbage.
This cheese is a roller coaster ride of dry heaves.

I'm going to cave it to steady 60ºF once my Camembert comes out this weekend when the rind is tight.
Maybe this one will dry out in a couple months and provide me a super interesting Stilton. 
@___@;

I definitely can't puncture this cheese like a Stilton.
If that mold gets in the cheese I am probably doomed.

Oh hon I don't think I'd eat that cheese - it might hurt you.

But but but... I still have this faith that those will dry down to a chunky rind of dead molds, and then the meat will ripen into something spectacular!!

...I know: that's a lot of faith.

Oh do be careful hon people can get very sick from bad cheese.

Phew what a ride that cheese is taking you on  I'm making my first blue tomorrow looks like they can be fun . lets hope yours drys to a nice rind like the picture Ive posted it is a wicked blue cheese made here in NZ. I will be taking a sample of this cheese for my blue.
I cant wait for your next update on your blue

Daza

Thanks!  I'll post in a few more days as the rind dries.  At the moment the mold is sort of darkening and shriveling.

I'll try another blue in the next few days, but this time I will put them in the 60ºF cave when the blue begins to form.
I've finally got two caves working.

It looks like your texture is way to loose. Even just pressing under it's own weight, you should get a tighter cheese than that. All those huge crevasses are places for bad things to hide and grow.