Friday, October 21, 2011

Port Salut Sticky Situation, Resolved?

After leaving the lid off the ageing container for two turns of the cheese, the surface is no longer sticky.  So I returned to leaving the lid on with just a small gap, to hold the moisture in, but not let it get too humid.  Keeping my fingers crossed.

The Port Salut is beginning to lose it's creamy white color and is turning faintly orange/yellow.  So the b.linens is doing it's thing.  If I can get to one week past the first washing without black/blue mold growing, I will be happy.

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