Thank you for your comments! I will try the foil aging. Perhaps it is a little drier than Stilton that I buy, but I've tasted drier aged blues too. I like the flavor. It has cheddary notes with blue overtones. It has some depth and complexity which is nice. Next time though, I hope to bring the blue tastes more to the foreground. For this, I think a 16 or 20 liter version would make things easier. I could then pierce with a thicker skewer for example. The small form made this hard. I was always afraid of cracking the wheel. It could also then age longer without drying too much... At least these are my thoughts. Here is another picture showing the rind. A month or so in, I got afraid of infection and rubbed/brushed off growth on the rind. I think this lead to b. linens taking over on the rind. I appreciate any more insights for the next try! Thanks again!!
