Freshly fermented cheese (cream cheese, ricotta, feta, mozzarella)
You decide when your cheese is ready. When the cheese is at your desired acidity level, you stop the fermentation. The exact time depends on your personal taste. Taste your cheese regularly during fermentation, especially in the beginning.
The longer you ferment the cheese, the firmer and more acidic it will become. The longer your cheese ferments, the denser the microflora of your cheese will become, as the lactic acid bacteria double every 20-60 minutes under optimal conditions. However, this does not work indefinitely. The more bacteria there are, the more space and nutrients for the microbes decrease. When there are no longer enough resources for all of them, the so-called "tolerance limit" is reached. Therefore, we recommend that you do not ferment freshly fermented cheese at room temperature for longer than 2-3 days.
Blue cheese (Camembert, Brie)
With blue cheese it is the same. You decide when your cheese is ready. In general, we recommend a ripening process of between 2 and 4 weeks. At ideal temperature and humidity, the first visible colonies of Penicillium candidum appear on the third day. After that, it does not take long until a dense fungal lawn covers the whole cheese. When your entire cheese is covered with the white layer of mould, you should leave it to ripen in cheese paper for at least one week so that it can develop an intense aroma.