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No, it usually shows up on the ends prior to rubbing up.  That's normally done as soon as the mold is removed though.

Sounds to me like you had some geotrichium growing. That is not unusual (says I with a whopping total of 3 blues to my name!)

Here is a picture of an actual Stilton facility aging room.  Nice to know the actual temps and humidity.  Also, the new video I watched that I haven't seen before said the 'Hasting Room' where they flip the curds for draining was kept warm and humid so I assume room temperature but probably not as warm as my home.

Here is the video:  http://www.stiltoncheese.co.uk/making_stilton

Looks pretty much like my cave is right on the mark.  Maybe that's why I have so much luck!

I believe I watched that video umpteen times (that's a lot) and based my caves temp and R/H on that capture, works great at that setting

I found a specification outline for Stilton cheeses and have attached it below.  It is interesting that they actually produce a Stilton White, Bleu & Mature Blue.  Also noted is that the milk can come from other areas if the supply in the three counties cannot satisfy the demand for the cheese.  I found it good reading.  Enjoy.

Well the latest weapon in my "War on Milk" has arrived!!

Quote from: Al Lewis on May 05, 2016, 12:17:50 AM
Well the latest weapon in my "War on Milk" has arrived!!

Wohoo!  I think this thread has led to the sale of at least three of those. I look forward to your write up on the first bleu mission. 

Update.  Day 12 in the cave.  Now weighs 4 lbs. 6 oz.  I hope that is good mold growing on the rind.

Looks good!

Very impressive. How tall is that beauty?

-Boofer-

Quote from: Boofer on May 14, 2016, 07:37:17 PM
Very impressive. How tall is that beauty?

-Boofer-

It measures 5" in diameter by 6-5/8" tall.  The proportion is a bit taller than that used by the real Stilton folks probably because I was 1 quart shy of 5 gallons with the added cream.  Here is a picture of my cheese super imposed between two factory made ones.  It is scaled to match the width of the others.

That is one fantastic photo! A cheese for you, buddy!

So a 5 gallon make would be perfect in this mold?