Herman recently posted that he is in the habit of turning his cheeses in the morning before leaving for work and again in the evening when he returns home.  It got me to thinking about the turning of cheese.  What exactly are we accomplishing by turning the cheese?  Is there an optimum schedule of turning?  What negative effects would be encountered by turning too infrequently, or not at all?  Or, could there be negative effects from turning too frequently?  I know that with the softer cheeses, there is some settling that occurs which would result in a misshaped wheel were it not turned properly.  But is it merely for cosmetic reasons that we turn, or is it a vital factor in the quality of the cheese itself?  Has anyone any definitive knowledge on the subject???

The fat content moves with gravity and needs to be constantly balanced. At what level is it safe to leave it i dont know but turning cheeses even after a year, maybe once a month. I watched a video recently on turning. I will look it up again and see what they said.

http://www.culturecheesemag.com/winter_special_robots

http://www.sbfcheese.com/About/aboutourcheese.html

I don’t remember to turn mine every day, it’s more like twice a week. I don’t know what the effects are. I will go view what Neil posted.

Like Neil said, it’s all about balance. Why do I turn every morning and evening? Wel, to be honest, that’s for me the best way NOT to forget to do it.
Because I coat the cheeses, especially with the younger cheese I can see that coating at the bottom is getting soft when I forget it for a couple off days and thus (to my opinion) is getting more sensitive for molds.
Although I open my cave every morning and evening, I don’t turn every cheese always, only the younger ones.