wrap...don't wrap.
Since yours are way smaller, they would require less time to ripen especially the little puck. I think you should eat the little puck now, its just going to ammoniate and dry out if you age it for far too long or liquify because of the white mold.
I couldn't stand it any longer...Early this morning I cut into the puck to check on the progress. I found that some of the holes had closed up and it showed a clean channel where the skewer had penetrated but there was little to no blue in the channel. I have pierced each of the cheeses at least twice.
The paste was creamy, but not oozy, and the blue was there but not too excessive. Mild blue flavor and maybe a little over salty. The salt was 2 tsp mixed into the curds in a 2 gallon make. Overall, I am pleased with the progress at this point. I believe the tall boys will show different personalities than this puck. I am also looking forward to cutting the raw milk
Stilton I created from the slice of
Royal Blue Stilton. That should be pretty interesting.
I decided to wrap the cut half in cheese paper to let it age a little longer. The paper is microperforated so that it does breathe somewhat.
-Boofer-