Hi-
Still having issues.
I’ve made a couple of washed rind cheeses over the last month. The first batch did not grow the orange brown rind and I wonder if this is due to cold temps 48F. Recipes say 60F for two weeks. So I have them now in 60F but so far no color change even after a week.
Then I made 3 pound Meunster. It’s a week old now and not a hint of orange or brown, even after a week of washings, high humidity and 60F temps.
I have managed to prevent the blue molds from growing.
Would welcome any feedback from anyone who has had success with this. Anyone up for a washed-rind challenge?
Waiting patiently for my B’s-
Heather