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anyone have pictures or advice on making a shropshire blue? I have on that is going on 2 1/2 weeks old, and it has mold starting, someone commented that this is to early is this true?

By mold, do you mean "blue mold"?  Because 2 1/2 weeks is certainly not too early to see growth of the P. roqueforti. 


Here is a picture of some Shropshire Blue I made.  This pic was taken on day 5 after unmolding.

Do you have anymore pictures of your cheese in later development

Hey there....sorry I just saw your question.  No, I don't, sorry.
How's it progressing?

Quote from: jcrenfroe on April 12, 2018, 05:34:40 PM
Do you have anymore pictures of your cheese in later development

The following is a shropshire blue I cut recently, after about 6 months aging.  For reasons unknown, the annatto did not turn it yellow as planned.  I posted this elsewhere on this forum as a gorgonzola, but that was incorrect. 

The color is aesthetics only, so I applaud your efforts because it look dee-lish