Stilto,first attempt

[jcrenfroe]

I have a stlton which is  2 1/2 weeks old ripening at 56f 87rh it has the mold growth all over the outside, green from when I pierced it can I scrape the outside or wipe it with salt solution?

[H-K-J]

I wouldn't, they do get scary, I never have scraped, and I have had some very rustic looking blue's 

[jcrenfroe]

Thank you, I have eaten a lot of bleu style cheeses and none have the mold on the rind like mine currently does. Your cheese interior looked fabulous, you just used a simple Tupperware container as your ripening box? I have mine in one with a sushi matt on the bottom.

[H-K-J]

Just let it do its thing, your rind looks excellent at this stage
Smell will tell you if it is going wrong, keep an eye on the humidity and temps.

[jcrenfroe]

Coming along, smells nice

[panamamike]

Looks like it's coming along really nice!

[H-K-J]

I agree looks great!!
AC4U