Stilton success!

[lunaxelaju13]

I made this stilton August 29, 2020 following G. Webbers protocol.  The P. roqueforti I isolated from a commercial cheese and subcultured it to obtain a pure culture.  I opened it Nov. 13 2020.  I originally meant to age it longer but after I touched it it felt soft so I became concerned that it was going bad, also the aging box smelled very strongly of ammonia and there was no blue sporulation on the surface.  With a heavy heart I cut it open and was pleasantly surprised with pretty blue veining. 
Lessons learned:  Pierce more times than you think necessary, dont' slack off on flipping it (it bulged at the bottom), trust the fungus. 
Tasting notes:  Typical "blue" flavor but not overpowering.  A small amount of ammoniation near the rind is actually tasty.  Next time I will slightly reduce the salt content as I feel it is a bit too salty.  Overall, very complex, sweet, creamy, and delicious.  Total yield about 2.1 kg. 

[Marco]

Very nice Stilton have a cheese from me

[not_ally]

Me, too. That looks yummy.