BLUF: How long should I let a blue, stiltonesque grow before diving in?
This cheese began it's life in my vat on Feb 22, 2014. I used four gallons of PH milk and one Raw gallon (at $15/gal I have to limit myself right now
I used a small slurry from Trader Joe's Stilton
Out of the press it looked pretty good. Banana for scale
A week later it was still kinda wet, but I smoothed it (or tried to anyway)
It has been living in a micro cave (a bin) inside of my cheese cave since then. I have been flipping it somewhat inconstantly. It never 'blued' as much as I had hoped; maybe I did not use enough slurry or had the humidity messed up. Lately there have been a few new colors (dark brown and pink). Should I be concerned? Keep it alive, or just cut into it?
I just took these pictures today (July 7, 2014)