Thought I would see if anyone with enough experience of different moulds can confirm if the attached Stilton photos with the red/pink moulds is predominantly Brevibacterium Linens?
This happens to be my first crack at a Blue Stilton made on 3 January 2016 with raw milk, commercial DVI starter culture, P. Roqueforti grown on Latvian rye bread using Long Clawson Blue Stilton and aged in a plastic container in wine fridge at ~82% RH @ 12C.
The P. Roqueforti did initially start to grow at approx day 8 but may have been over-powered by the B. Linens over time in the aging box as the bluing has stopped and other moulds have taken over.
I did make another Stilton a fortnight later, which can be seen in photo 3, and is bluing very well. This one was made with raw milk, kefir grain starter culture and the same P Roqueforti culture and has not grown anything else except blue mould.
If the first Stilton is growing B Linens then are there any suggestions for aging and caring for it?
Thanks