My Gorgonzola isn't terribly happy about the cold either (the kitchen fluctuating between 4C (39.2F) at night and up to 12C (53.6F) - if we are lucky - in the day), and is protesting by flatly refusing to grow blue mould. Italians can be so fussy! My Beer Cheese however, being a true Brit with true grit, doesn't seem to mind the cold at all. It is happy, healthy, and cheerfully sprouting mould - unfortunately it's not the one that is supposed to be growing the mould! Never mind. Since it has developed a good rind, I have wiped it down with salt water to remove the mould, and waxed it this morning. Now it goes up to age for 6 weeks.
Meanwhile I have a Neufchatel draining in the kitchen. Neufchatel generally doesn't mind the colder weather, so I should have a nice cheese for my bread in about two weeks. With the wind and rain still persisting, and an endless grey sky indicating it will be like that that for a while yet, I think I will bake bread and make some Mozzarella today as well, before settling in to an afternoon of embroidery.
|2 of my cider, and my freshly waxed Beer cheese.|