The mold is starting to grow in nicely on this batch of lactic cow cheese. I have kept the cheeses in a refrigerator set at 50F. The humidity fluctuates a bit and is not ideal. But as long as the cheeses develop a decent rind and don' dry out, I won't complain. For the cheesemakers out there, I used the penicillium strain ABL. A medium to slow growing mold variety.
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