My first Stilton style

[janij]

So here is the cheese now.
Can you see how when you touch it a light mold rubs off.  Am I supposed to be wiping the cheese off?
I think this is day 8 out of the mold.  So I am thinking I will pierce on Wednesday.  Does anyone have any suggestions?

[H-K-J]

No don t wipe it off, Stilton is a natural rind cheese and it should be alright keep temp at 50/51 deg. RH around 90% and it should start to look something like this

[janij]

We are at about 60 days.  I decided to try it out.  it is good. But stronger than I thought.  I am very pleased with it.  It has a nice buttery yellow color.

[Tomer1]

Nice!  creamy?

[janij]

Not really.  It was smooth but not as soft as I was thinking it would be.

[H-K-J]

janij
Yes but how does it taste? It sure looks good, is it as yellow as it looks in your pic?

[janij]

It tastes like blue cheese, but it is strong.  I think next time I may only age it 45 days.  And yes the cheese is that yellow.  Summer milk is so different than winter milk.  I love the color of summer cheese and butter.