Well its cut and vacuum bagged for further yet slower ageing,
never blued up like I was hopping. it does have some veining, the taste is more like a Cheddar with a strong hint of blue.
Very creamy can't wait to try this on a nice steak, very different from my previous Stiltons, no big blue bite yet very eatable,
won't be trying another slurry, results are to unpredictable and unstable for me.
I like to see the blue mold overgrow the whole cheese and get scary lookin, this one just turned golden with some blueing.
back to my old recipe maybe this weekend, gettin low on Caerphilly so might have to make that first.
Some pix's of the cut, not impressive yet a very enjoyable cheese