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Hi all,

I'm new to cheese making. I'm 29 and live in Sydney, Australia. So far I've made halloumi (super easy and delicious) and some camembert. The cam is still ripening and I had some concerns about the moisture levels, but I think I've got them sorted and will hopefully have some delicious results soon!

I'm really keen to make a nice strong blue soon.  any advice?

Hi Alex,

Welcome to the forum.   Send me a PM if you need any further help on the Camemberts - I make them quite often and although it did take a few tries (6 - 7 if I remember correctly) I get a consistent result now with the Process I put into your topic.

-- Mal

Quote from: alex__kennedy on November 19, 2014, 11:22:03 AM
I'm really keen to make a nice strong blue soon.  any advice?

Hi Alex.  I know Stilton is "big on the board" here and it's not that much more time consuming than other blue recipes I've used.   It's fun to make, and if your lucky it will knock your socks off (or you will think your socks got knocked off and thrown into the cave )!