Hi all, and greetings from Denmark!
I have been lurking in the dark corners of this forum for about a month, but now it seems to be the time to step out into the light
I crafted a 4 lbs Stilton-type 5 days ago, i removed it from the mould and smoothed it yesterday, now it sits on my table, waiting to grow some blue fluff.
I used the recipe from wacheese.com with some minor modifications. I only had some standard multipurpose mesophilic available, so i used that instead of the more aromatic types indicated. I inoculated the milk with slurry made from a nice piece of store-bought Stilton - seems to work just fine.
I'm really impressed with the looks and smells of this cheese so far, i hope the development will continue in the right direction. It is showing a faint bluing at this stage and smells undeniably like bluecheese
I do have a minor concern. The cheese is resting on a sushi-mat. When the blue rind is developing, will it stick to the mat? I imagine large sections of the rind ripped of when i turn the cheese... I kind of like the pattern the mat imprints in the surface, but it might be better to get some real cheese-mat?