Author Topic: Stilton Rind Development  (Read 855 times)

andersonp805@aol.com

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Stilton Rind Development
« on: December 27, 2014, 07:41:17 PM »
I have made a couple of small stilton cheese rounds.  The rind development appears to be a little scary.  Is the rind after 45 days suppose to look like the attached picture or is that bad mold development?  I have a hard time understanding what is good mold and what is not?  Any advice or pictures of mold development would be appreciated. 


Offline Schnecken Slayer

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Re: Stilton Rind Development
« Reply #1 on: December 27, 2014, 07:57:16 PM »
They all develop slightly differently depending on what local molds are present and, yes, they are typically scary.  ;D
Here's mine for comparison. http://cheeseforum.org/forum/index.php/topic,10476.0.html

-Bill
One day I will add something here...

Matthewcraig

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Re: Stilton Rind Development
« Reply #2 on: December 27, 2014, 09:58:13 PM »
Looks fine to me you really just have to let a cheese like this do what it wants to do, I normally find that scarier it looks the tastier it is.   :D