Hi there!
I made 2 wheels of blue about a month ago. They are being stored at 8 degrees which is the rec. temp according to the recipe.
(the first 2 weeks it was stored at 11-14 degrees as suggested)
OK they are 3 days off 5 weeks old and they are like bricks. They feel quite dry, they are heavy and you can knock on them…...

is that bad? 

I have a big bowl of water under them and it is covered with a large plastic cover that has holes in the top. This then has a big folded sheet over it - to keep the temp maintained. There is lots of air circ around the cheese, but do you think I need to increase the humidity?
I have blue mould covering 99.98% of the wheels. There is a small white patch along the rim of one of the wheels.

My book says that after 1 month I can scrape the cheese and wrap it and put it in a plastic bag (to keep the humidity up….) what do you think?
I wasn’t going to scrape it though….but do you think if I wrap it and put it in the plastic that it will help?

Does anyone know blue cheese first aid?

Thanks everyone!!

My blue cheese has always been quite dense (Stilton is an exception.) So, I would not worry about them to the point of trying to do any “first aid”, which I suspect it is quite late for anyway. Instead, let them age a few months and then enjoy eating them!

I have always scraped the cheese at about this age and then I wrap it tightly in foil. I’d be suspicious of having too much humidity using a plastic bag, but if the recipe calls for it… If you have two wheels, you could treat each a little differently and let us know the results

u can knock on it , hmmm , u r not holding enough humid

may have been dehydrated during process. If it is solid, then u can always use it for soups, real good in them.

he will find out when he cut it