My Stilton MIGHT be ready. It looks and smells good. The outside is a little sticky. Ought I to do something about that? Also, is this a cheese where age doesn't matter so much? If I cut into it too early, will it suffer?
Will post pics when I cut it open.
Just cut it and eat it, and then report....
Here it is. Taste and texture are exactly what I like. Not what I expected it to look like, though.
That's wild! AC4U
Thanks!
How was the rind developed? It looks pretty wet.
-Boofer-