Stilton Style (First), Question

[rolsen99]

That looks great.  Sounds like I just need patience for mine to blue up.

[sofusryge]

Your milled curds should look somewhat like this. I like your plan to wait out this cheese and use it to gain experience.

[H-K-J]

Thumb size is what I do, my second brick blue was milled slightly larger and it still turned out nice.
it is not at all unusual not to have bluing in 4 or 5 days, don't you worry it'll come on
the smell will be like feet and blue if it smells like ammonia that would be the time to start to worry

[Al Lewis]

That looks great.  Sounds like I just need patience for mine to blue up.

Yeah, that's what Mary told me too. Be patient. LOL

[rolsen99]

Thanks everyone.  Looks like I should have paid more attention to this site prior to the make!

[Al Lewis]

Don't feel bad, you're learning the same as me and a lot of other people.  Personally I don't make a cheese without first consulting these folks and this site.  ???

[rolsen99]

Now I am wondering if I have the ammonia smell lol.  I think now it has less blue/feet smell and more sharp stink than anything.  Can't remember what ammonia smells like.

What causes the ammonia stink?  Contamination?

[H-K-J]

usually to high of RH, you shouldn't have that yet were it is still in the mold ;)

[rolsen99]

 This is so stressful! :D

[H-K-J]

It will seem that way at first :o but you will work it out. there are alot of people here to help, just ask :D
my first real blue was a scary proposition yet I think one of the tastier cheese I made

[rolsen99]

Tomorrow will be day 5, should I go ahead and put it in the cave enen if it isn't blueing much?  I do have a nice container for it in the cave.

[Al Lewis]

I leave mine in the mold at room temperature for 5 days.  Then I take it out of the mold and leave it at room temperature for a further 5 days.  Then I put it in the cave.

[AndreasMergner]

I am in the same boat as you.  I am making my first Stilton too.  I made mine a couple of days ahead of yours and I still don't have blue yet.

[rolsen99]

I leave mine in the mold at room temperature for 5 days.  Then I take it out of the mold and leave it at room temperature for a further 5 days.  Then I put it in the cave.

OK, I will test it's strength tomorrow to see if it can stand on it's own  :-\ , try to smooth it, then let it rest longer at room temp.

I am in the same boat as you.  I am making my first Stilton too.  I made mine a couple of days ahead of yours and I still don't have blue yet.

Andreas, it looks like we both used a slurry from an existing blue, this may be part of the reason I am guessing.

[Al Lewis]

Could well be.  I used this...

https://cheeseandyogurtmaking.com/cheese-making-supplies/cheese-making-cultures/cheese-culture-roqueforti-blue-mold-for-cheese-making.html