My penecillium rocqueforti ripened blue nutcheese still hasn't sharpened in flavor ie ketone development which takes 6mo or more. Otherwise flavor and aroma fine at this point.
Would like to use in dressing. Adding bit of sharpness to mix desireable.
Sodium citrate suggesting in this post: How does kraft mac and cheese or velveeta get that tangy flavor?
Any other suggestion for rocquefort-like tang?