[Cheese] Do I have a failed cheese here?

[JOHN MURREN]

dean crabtree <dean_crabtree_1958 at yahoo.com> wrote:         John:
   
  IMO, I don't think you've lost the cheese.  The blues do tend to outgas a "disturbing" ammonia which dies down at about six or eight weeks.  
   
  Dean,
  Thanks for responding - hummm ...  I'm not sure the smell I'm trying to describe is an ammonia smell - actually, I rather like the ammonia smell of a Stilton when it is ripe - so if that's the smell you're referring to, that's not it.  What kind of symptoms are there to a cheese that is developing pathogens?
   
  For your ripening temp, I think your excursion into 60-65deg F is okay.  
   
  Our temps are once again dropping - next week forcast is an avg high of 52, so the garage is OK once more.
   
   
  Oh, I've just rattled on.  But I hope this helps.  If you could, please box up some of your rain, and ship it to me in dusty and hot and wildfire'd Texas.
   
  Your comments are very helpful, and I'll see this batch through until I know for sure which way it's going - thanks much Dean.  And I'd sure send you all of this weather I could - if only I could - right now I'm sitting here listening to 30/40 mile winds, rain and thunder, and wondering how many of our shallow rooted trees will pull out of the ground this time.  And when the trees come up, the hillsides come down!  So, pick your poison Dean; it's all nasty stuff.
   
  With appreciation,
  John
   
   
  
Cheese mailing list
Cheese at hbd.org
http://hbd.org/mailman/listinfo/cheese






-------------- next part --------------
An HTML attachment was scrubbed...
URL: http://hbd.org/pipermail/cheese/attachments/20060101/96cca217/attachment-0002.html