Cheese can be a funny thing , I made two Stiltons on November 10 , one was by GC's book , and the other I tweaked by adding some Kazu and a generous portion of Lipase , plus Anatto , the book one has hardly any blue at all yet , and the one I tweaked , was extremely blue after only three or four days.
I used the same blue slurry in both , from one piece of blue I had bought for that purpose.
I wonder if certain PR strains grow better with the addition of other cultures.
Strange isn't it ?