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I think this is how it was originally made but am not sure. Anyone?

My little cheese fridge does not have a way to raise humidity other than a rag hanging in a bowl of water and this does not give a steady humidity. My Blue and Camembert have dried out too much. Can I leave spaces inside the blue and wax the outside and still get internal culture growth??? My...

It has been about 4 weeks but my wheel of camembert is not getting soft. Mold development was good but it is still hard???

Does waxing in anyway kill mold through heat or lack of oxygen, or in any other way?

I put a dish of water in but it did not change. Any suggestions?

Does anyone have a recipe for this cheese? Its a soft Italian cheese.

My fridge humidity is at 75%. Are my mold covered cheese's getting dry in this level of humidity?

This was not shown in my recipe but I have seen it down on a video to aid in rind development. Any experiences??

All my cheese is at 50 degrees and 75% humidity now. (Containers for higher humidity have given me continuos trouble with mold.) I have Blue, Camembert, Cheddar, Jack, and as of tonight a new Bel Pasea. This temp is a little high for some and a little low for others but I only have one fridge...

Can I remove the mold on the outer skin of a wheel of blue cheese without effecting the inner mold? As you can see in the picture the blue is being taken over by a different mold.

I just opened the container and I also have a yeast smell on the Camembert I made last Sunday. The white mold is growing a little but the yeast smell is there. HELP

My first Jack cheese. Way too salty. Might just be me, I do not eat much salt at all. If it were not for the salt it would not be bad. (Very worried about my 2 gallon wheel now). Do you ever lower the salt in your cheese recipe's??

I made this and treated it as suggested. I got some unwanted mold growth and cut it off. The cheese had a strong yeast smell. I rub with some salt and vacuum packed it and left it for a couple of weeks. I opened it up tonight and it still has the strong yeast smell. The interior is much less...

I found a local supplier of fresh goats milk. I intend to contact them and make some goat cheese. Is there anything anyone would recommend I watch for or be extra concerned with in this process?

How long would I expect to soak a wheel if I wanted to try to flavor it with a liquid?? I have seen a video on a port wine cheese soaked in barrels for months. Does it really just depend on how much flavor I want? Any experiences in doing this??

Are there any cheeses that are aged in a salt coating?

I made Bel Pesae a few weeks ago. It must be rubbed with salt water for a few weeks and aged. With my cheese fridge at 50 degrees it developed several small spots of different color molds. I cut them off and washed the cheese. I will wax it as suggested. At what point do you say "no that is too...

If I use no mesophilic or thermophilic culture what might I get? If I was to use blue cheese crumbles but no culture would I still get blue cheese?

I rubbed my cheddar with vinegar to keep down mold but now that I broke it open to eat it there is a mild vinegar flavor. can I get rid of this flavor?

I have heard of cheeses that are made without pressing. Camembert, possible some others. I believe I read this leads to a creamier cheese. Can anyone tell me the result of not pressing other cheeses like Cheddar, Asiago, Monterrey. I thought of cutting the curd very small to avoid cracks and air...