First try with blue

[Aris]

Did you cook the curds? cooked curds tend to lose moisture easily. When stirring, temp should be less than 30c. I think low humidity is also a problem, do you leave an opening in the lid?

[Aris]

You should also consider that real Stilton is 8 kg and they use different cultures and milk and they have age old techniques and knowledge. Even if you age it to 6 more weeks or more, it still wouldnt be as complex as real Stilton, just saying.

[smilingcalico]

Hey, nice first blue.  I saw you are proficient with lactic cheeses, so why not a lactic blue?  They're quite good!