H-K-J,s 5Th Stilton 1st 5gallon make short 1 pint

[beechercreature]

fabulous looking cheese. now i need to stop by the store for some milk!

[H-K-J]

WOW Today was taste day and I think I know why my cheese' have bin disappointing, I have no patients
this is getting to where I want a blue 8 weeks of ageing as of today and we will wait 2 to 3 more
texture, creaminess, and a nice blue bite 

[T-Bird]

Been off the board a while too. Stopped by tonight ,glad I did. Cheese looks REAL GOOD!.Can't wait to see the inn'ards! I have, by the way, been certified by T-Birds Cheese Factory to taste test and evaluate cheeses . If you send me some when you cut it, I will evaluate for FREE and give you a "report"

[H-K-J]

  won't be cut for awhile thanks for your heart felt support 

[H-K-J]

It has been in the cool box/cave for nine weeks now, we will taste it again at ten weeks and then decide to age it more or bag.
I scored big at work, they had some nice 1/2" grid for draining boards, cut it up into different sizes, to cool

[H-K-J]

One thing I haven't mentioned, It smells like Huckleberries

[bbracken677]

A'll be your huckleberry....


lol Tombstone fan here....

That's pretty awesome! I have never made a cheese that smells of berries or any kind of fruit.........   

[H-K-J]

Only if you ware an apron LOL

[bbracken677]

Only if you ware an apron LOL

ROFL 

Tell that to Doc Holliday!   

[H-K-J]

Had another taste Sunday (10 week's ageing) Now thats almost just right The wife wants it cut and bagged right now, NOT!!
we're going to taste again at 11 weeks

[bbracken677]

Nice job H-K! 

[H-K-J]

Cut it up today lots of blue I believe I went to far, not only does it bite back it'll slap your face!
I think two weeks to long. Texture is good and creamy except around the piercing holes.
I think the skewer puts to big of a hole were the PR grows faster than the rest of the veining.
Actually Not bad at all, 
So, I will be making another batch just as this was made, use a smaller piercing tool, like maybe a bicycle spoke 
and age it to 8 or nine weeks.
I do think the cylinder style mold has made quite a lot of difference in the way this has aged but in a good way  

[bbracken677]

Looks really nice! I will be making a blue soon, and was thinking about just skewering it less...think that would work? Looking for a milder blue flavor, yet with the creamy paste...

[Tiffany]

Thanks for the additional tips.  Mine is day 3 in the mold.  Still flipping 2-4x a day.  I have a very small LONG knitting needle, I will use that instead of the one that was skewer sized.  So what ended up being your TOTAL aging time?   
Mine already smells very blue, but nothing growing yet.  Still draining some as well.  Hope its don't draining when its time to come out of the mold. 
Yours still looks wonderful... Thanks for the detail in photos and loging.  Its very helpful.
Tif

[SpargePervert]

That looks niiiiiiiiiiiiiice!! 

Is there a rule of thumb for how long to age it?  Or is it a case of tasting and seeing how its going?  My first attempt is at about 4 weeks now so I guess I've got a few more weeks to go!

Also, when people refer to ageing I guess they mean the time in the cheese cave?  When you cut it and put it in the fridge will the taste change much after that?  I guess at that point you seal it in foil / vacuum seal?