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Hi,

I'm a beginner hobbyist cheese maker.  I've made a couple of good farmstead cheeses
that were encouraging enough for me to try a blue.  I thought my garage had a pretty steady
temperature about right for ripening, but the first sunny day we had here in a long time
and the temperature went way too hot, so I put my ripening blue in the fridge and ordered
a mini-fridge and thermostat to use as a cheese cave.  My blue will be sitting in a fridge
for about 5-7 days.  Will it's ripening pick up where it left off, or is this a do over?

Thanks

I think it should just start up again.