Aging Accidentally Very Cold - Effect On Mesophilic & Penicillium candidum Cultures?

[medomak]

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.

[linuxboy]

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.

[Tomer1]

They will shut down and restart once temp is warm again.

[medomak]

Thanks for the encouragement.  I'll let you know what happens with the paste.

[iratherfly]

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.