Ok, folks... here's the scoop:
It's about 10 weeks after the making. This "Stilton" aged through the evil stuff and hardened into a WONDERFULLY stinky "blue" cheese. It really reeks like crap. Stored around 40-50ºF for those weeks in a plastic box.
And here it is opened up with a knife today...
So whaddaya think?
I took a bit and tried it.
The cheese it hard and a little crumbly.
Not blue, of course.
A little salty.
Tastes like a nice cheese I have never tried.
No ill effects after 30 minutes.
Let me know your thoughts: should I woof it or shave off the crap and eat?
A few minutes later I did what all good men do after surviving a near death experience:
A shot of single malt scotch.