Adventures in cheesemaking: St. Maure-style chevre in the wine refrigerator after 3 days. That’s what we call “good mold”. Maintaining the humidity has been a challenge and I still haven’t achieved the optimal 95% (usually hovering in the 80-90 range), but it seems like the candidum has established itself well, there is starting to be a distinct rind, and the aroma of the cheese has definitely shifted. If I dont flip the cheese constantly the mold spot-welds to the wood of the bamboo sushi mats pretty quickly. Think I’ll have to invest in some plastic draining mats from New England Cheesemaking.