Soft white centre in Stilton, and white rind like camembert.

[and7barton]

My first Blue Stilton went well, with a good powerful taste and was praised by my family and a couple of neighbours. There's two issues though which I'd a little puzzled about - The first is the interior colour and stiffness. Most of the interior of the cheese (which is around 8 inches diameter and two inches thick), is a pale buff colour which matches the inside of a hunk of Camembert I bought at a store, and is creamy and flexible. But the central area is more white in colour and quite wet, to the extent that it tends to slump a bit out of the cut side of the cheese. It tastes the same as the rest of the cheese though. How can I get the centre to be consistent in colour and texture with the rest of it ? - The 2nd issue isn't really a problem, but just something I'd like to know - I used the normal Mesophilic culture and P. roqueforti in the initial making as normal, but my resultant cheese has an identical white buff rind to the shop-bought camembert, which I understand would normally be from p. candidum. As I never added that mould, I'm a bit puzzled how this has appeared.

[bratrules1]

Do you have a picture?

[Al Lewis]

Your problem could be as simple as using the right mold the next time so the cheese is at least as tall as it is round.  Taller is preferred.

[H-K-J]

I have to agree with Al, Stilton is taller than it is round.
the one I use is 6 in dia. and 9 in. tall, I can get 5 gallons worth of curd in it and it does work excellent.

[and7barton]

I have to agree with Al, Stilton is taller than it is round.
the one I use is 6 in dia. and 9 in. tall, I can get 5 gallons worth of curd in it and it does work excellent.

Thanks for that advice. I'll try a taller and narrower mould next time.

[and7barton]

Do you have a picture?

Here's the cheese in question - Not a lot to tell from the exterior view but it's all now eaten anyway.

[Al Lewis]

Those look great but need to age and develop a rind.