Here is my other pic, same cheese. Robbed the PR from a real Stilton. Made from 2 gal store bought PH milk / 1pint cream added (ultra past), aged 9wks at 50 deg. covered with plastic container on reed mat in small hotel style "cool box" -the kind you had in your room at the hotel that never kept your beer cold. My daughter is an event planner at a large hotel in Mobile they replaced these because of complaints from guests and I bought 2. They are actually meant for wine they refrigerate at 45ish to 55ish. but they don't have that fan that the "wine coolers"ahve. Perfect for the small cheese maker, just use water bowl in bottom, spray the sides daily and wait. I think I've got my method down now, this is the 3rd cheese in a row that has looked just like this.
