Disappointment I am afraid. From the outside it looks and smells like stilton,
But on the inside it is more like a Port Salut.
Not much in the way of blue but very creamy and tasty sort of a cross between Port Salut Camembert and Stilton
I seem to have had problems with my humidity and I think the curds were still too wet. Not quite as much of a disaster as last time.
I think I have created a new style of cheese which obviously I won't be able to repeat it (like my beers
So it is now called The Eccles Notsoblu