So I thought I'd give an update on my precious blues. I've got 2 5 pounders and 1 15 pound stilton that are doing great and 1 8 pound blue. I think I got real lucky with this forced air freezer I got off craigslist a few months ago. No mold build up on the surface what so ever. Doesn't smell moldy keeps humidity even with a drain to the outside from the coil drain and my humidifier only needs refilling every 3 weeks or so. My wine cellar cave needs to be refilled every 3 days!
The two smaller stiltons are piercec and should be ready within 3-4 months. Yes I can wait for maturing cheeses as opposed to someone other people here..ahhhhemmm(clearing of throat) Dave
I won't be making cheddar anymore...too much work wax and weap it sucks. I will only be making blue types and parm. If I ever get around to finishing the other cave that pissed me off to work at the right humidities I'll make Camembert.