Hi,
I have made a Stilton Blue for the 1st time. I'm not sure whether this is correct or nor - but the surface of the cheese is very slimy (photo attached). I am surface rubbing once a week with a 6% salt brine, and maturing in fridge at 11.5C / 90% humidity. I am letting it air breathe for 30mins or so every 2 days and turning over. It has been like this for about 5 weeks now.
Any suggestions as to whether this is correct, and if any actions I can take to avert any disaster?
Thanks very much
James