Author Topic: A sort-of Stilton-esque Blue  (Read 282 times)

Offline Boofer

  • Old Cheese
  • *****
  • Location: Parkland, Washington
  • Posts: 4,678
  • Cheeses: 293
  • Contemplating cheese
Re: A sort-of Stilton-esque Blue
« Reply #15 on: December 04, 2016, 08:51:51 AM »
What say ye?
Linuxboy's schedule:
  • 7-10 days
  • 3-4 weeks
  • 4-6 weeks
-Boofer-
Let's ferment something!
Bread, beer, wine, cheese...it's all good.

Online awakephd

  • Old Cheese
  • *****
  • Location: North Carolina
  • Posts: 1,359
  • Cheeses: 151
  • compounding the benefits of a free press
Re: A sort-of Stilton-esque Blue
« Reply #16 on: December 04, 2016, 10:18:53 AM »
Thanks, Boofer - that is very helpful. So according to that schedule, I should go ahead and pierce now. I won't have a chance to get to it until tonight, but then I'll pull out the ol' thermometer (since I use the stem as my piercer).
-- Andy

Offline nccheesemike

  • Young Cheese
  • **
  • Location: Raleigh, NC
  • Posts: 19
  • Cheeses: 4
  • Default personal text
Re: A sort-of Stilton-esque Blue
« Reply #17 on: December 04, 2016, 12:34:58 PM »
Cheese looks great Andy! Being able to see the blue from the outside in 9 days is amazing. I hope it continues to ripen well. Someday I plan to make some blues