Hi All
Stilton #5 will be three months old on Sunday
None of my previous efforts have made it this far.
The rind has dried up beautifully and the blue has come back in places although the b. linens is still prevalent.
So should I wait for another month or cut it now? If I cut it now, how should I continue to age it? I have a vacuum packer (tho little experience with it). Or should I wrap it somehow (I don't have any special cheese papers). It's currently in a mini-fridge running at 10-12 deg C. Is it time to move to a cold fridge?
Thanks for any advice.