Well, with all the success on the forum with the blues lately, I guess there had to be a failure....here it is. I made a slurry from a Stilton. As reported from the beginning, there was very little PR that ever showed. Throughout the process, the smell was overwhelmingly not
PR. The white mold was creating the smell, and ultimately that is what it kind of tasted like. There is little to no blue flavor, and what flavor is there is awful / strong / sharp / biting. Not quite sure how to describe it. I did keep it loosely covered throughout aging, removing it daily for about 30 minutes. As you can see, there is zero veining. Maintained 55 F, and about 85% humidity (plus whatever is was in it's container).
This weekend, I will create a 4 gallon Stilton copy, using my new pH meter, and PR powder. Any suggestions to help this one be successful is appreciated. What a bummer!!!