This is my second Stilton (top right in the picture) and, like my first one, it has remained "soggy" to the touch. I have judiciously been scraping the "cheese toffee" off the outside every few weeks, but it just seems to come back. Underneath the mucusy layer (I'm not really selling this am I!) it seems quite firm.
The last one was very tasty so I'm not too concerned but was wondered how to get the outside to have a drier texture - is it just a case of airing it more (it has been aging in a Tupperware box but this time round I left the lid off completely hoping that would fix things)?
