I have made a couple of small stilton cheese rounds. The rind development appears to be a little scary. Is the rind after 45 days suppose to look like the attached picture or is that bad mold development? I have a hard time understanding what is good mold and what is not? Any advice or pictures of mold development would be appreciated.
They all develop slightly differently depending on what local molds are present and, yes, they are typically scary. ;D
Here's mine for comparison. https://cheeseforum.org/forum/index.php/topic,10476.0.html (https://cheeseforum.org/forum/index.php/topic,10476.0.html)
Looks fine to me you really just have to let a cheese like this do what it wants to do, I normally find that scarier it looks the tastier it is. :D