Seeing everyone getting busy with blues made me want to join the party myself.
Not only that, I just recently bought a mini fridge and slick temp and humidity controller.
So the other day I threw together a stilton batch with some 2% and 35% cream after work.
I used Meso II and PR for the cultures. The recipe I used is from Artisan Cheese making at Home.
The last pic below shows it at 2 days into drying.
Heres hoping It will start looking like some of the other successes posted recently.