Curds Too Moist
Q. I made a blue yesterday out of fresh cow's milk and it seemed really wet. The curds were soft and I don't think it will make it. I took it out of the mold this morning and it is not holding shape. It is sagging now, is there a way to save it?
A. Blues are not the easiest to make. The big problem is that you need to keep the moisture high, but you still need to make them dry enough to form a good structure. It's a hard line to hold.
If your cheese is losing its form, the curds were probably too moist. There's not much to do at this point because the collapse is probably internal as well and any spaces you had for mold development are probably closed now.