I followed the recipe in Ms. Karlin's book, but looking back at my notes, there's this: "Curd too soft, may not be enough crevices."
It got peau de crapaud, and certainly didn't look like a Stilton. Now at seven months old:
(https://tiabr.com/wp-content/uploads/2020/06/DSCN3560.jpg)
And cutting into, it certainly didn't look like a Stilton:
(https://tiabr.com/wp-content/uploads/2020/06/DSCN3563.jpg)
(https://tiabr.com/wp-content/uploads/2020/06/DSCN3584.jpg)
But, you ask, how did it taste?
Surprisingly, this was very good. If I had been served it, and didn't know what it was, I would have said to myself, "Hmm, this is a nice Cheddar, but also a blue, weird."
(https://tiabr.com/wp-content/uploads/2020/06/DSCN3587.jpg)
(I made the sourdough crackers, so they are a bit raggedy!)
So, not a Stilton, but delicious. . . which proves that you can screw up completely and still get yummy cheese!
-L