Well, I'm worried about this cheese now the blue mold seems to have stopped growing and the strong, distinct blue cheese smell went away a few days ago. This morning it was covered in a thin layer of a whitish (but not quite camembert white) mold, and smelled.... mildewey. I washed it with salt water again and put a tiny bit of P. Roq culture in some water and mixed it up and repierced it with my thermometer dipping it in the culture water. I'm hoping this could help re-kickstart the blues. I took everything out and recleaned and sanitized it all, not sure what else to do aside from that.
That's exactly what happens to all my blues , a white mold takes over , the blue still does well inside , but it goes soft and comes out more like a Blue/Brie , or even a Cambozola , they're quite nice actually , but when I'm making a Stilton , I want a Stilton , not something close.
I haven't figured out how to control it yet , but I suspect wiping it with a fairly salty brine may help , or maybe even rubbing with a small amount of fine salt , as the blue molds are supposed to favor salt , and the white molds not so much.
Keep us informed on how it responds , I'd like to know , I'm attempting another Stilton this weekend , and would like to get a handle on this.
Hopefully someone else with some experience in this will chime in.