My first stilton

[Anselm]

Hi. This is my first Stilton made one week ago. It already has a large amount of blur veins at one end, white at the other. According to the recipe it should be white for around 3 weeks. Can anyone kindly tell me where I have gone wrong? Thank you.

[H-K-J]

You haven't done anything wrong, welcome to the world of Stilton (scary ain't it)
Take a look at some of the ones on the forum.

[Danbo]

Hey! It looks very good... :-)

[Al Lewis]

Looking good!!  The aspect ratio of height to diameter is good as is the bluing.  The blue typically shows up on the 5th day and grows from there.  Depending upon which strain you use it will grow fast or slow.  I use PV and it grows rather quickly.  Looks like you're right on track for an excellent stilton.  I would consider cutting into it at 7 weeks.  Also be sure and let it air out at room temp for about an hour a day.  That way your rind will develop naturally.

[Anselm]

You haven't done anything wrong, welcome to the world of Stilton (scary ain't it)
Take a look at some of the ones on the forum.

Thanks very much for your advice. I shall keep going. Anselm

[Anselm]

Hey! It looks very good... :-)

Thanks. That's a relief.

[Anselm]

Looking good!!  The aspect ratio of height to diameter is good as is the bluing.  The blue typically shows up on the 5th day and grows from there.  Depending upon which strain you use it will grow fast or slow.  I use PV and it grows rather quickly.  Looks like you're right on track for an excellent stilton.  I would consider cutting into it at 7 weeks.  Also be sure and let it air out at room temp for about an hour a day.  That way your rind will develop naturally.

Thanks, Al. That is very helpful, in particular the advice about cutting and airing. Kind regards, Anselm

[Al Lewis]

People get scared making these things because there really is no way of determining what the rind will do.  Here are two pictures of the first and the last stilton I did.  Two years apart. Totally different rinds but exact same taste.  Also exact same recipe.  It just depends upon whats in the air at the time.  As long as it doesn't get wet and you air it an hour a day it will turn out fine.

[Frodage]

Anselm: Gorgeous colouring on your cheeses! AC4U!