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@ Boofer, from what I gathered it's not a hugely concerning issue, just a visual thing.  I believe it's not to do with linens as I have been able to remove that well.  It's still quite feasibly a different mold with a tougher stain, but I have nothing conclusive either way.
@Tomer, how did the brandy do for you flavor wise? Could you taste it in the final product? Did you like it?

I havent tasted the cheese other then take a sample of the paste to check for progress.
I dont think its done much...

I had a kind of red rind at Stilton after 6 weeks.
That cheese taste was  after 13 weeks very "spicy".

Hande

Hande, your unbeatable.   did you inoculate for it?

Quote from: Tomer1 on February 23, 2012, 11:29:44 PM
Hande, your unbeatable.   did you inoculate for it?

He is, isn't he? 

That cheese looks like all the rest that Hande does...amazing. I'd never heard of a Stilton with a red rind. I guess I've been sheltered (locked away in a dark room).

Hande, what do you mean by "spicy"? Tart, stinky, bitey...?

-Boofer-

I mean (after) taste was like chili. Very hot I mean 
I ripen that one way too long.
Now I wait that spring come here and I can start making cheese again.
I don't have source for raw milk now.

Hande


Some Stilton rind

Hi.  Do you think that is linens on the rind that is giving the red/orange colour?

Has anyone ever washed blues with a brine/linens mix for maintenance?

NVD.

I had a small (200-300 gram portion) wraped and left in the fridge.
It had too became hot and almost tannic , the longest astringent mouthfeel. like a young red wine or REALY strong black tea. 
Linuxboy, what type of compounds produced by PR are responsible for this?

I had a semi-lactic blue that was really nice.  The last wee bit was kept quite some time, and when that finally was eaten it was very peppery, and Hande's description fits it to a tee. 

- Jeff