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Pics, it's a monster, I was hoping it was shorter as Blue is not supposed to be super tall, but I'll live.

The cans are for size comparison, Coke for the Men and of course Diet Coke for the ladies.

That might just be the best example of a blue cheese wheel I've ever laid my eyes on. Seriously.
I am really becoming envious of the wheels you turn out.
Great work Carter. I can't wait to see this one once the bluing starts.

Dave

Thanks Dave. Bluing=Bliss

That certainly looks very impressive.  You are going to be eating blue until it come out of your ears!

Thanks. I plan to give some away. But maybe you're right and I shouldn't make that much of a cheese that onced aged is ready to go.

Carter, no problem you'll just have to up the game on our Tabasco intake.... 

If you have lots of friends to give it away too, then it shouldn't be a problem, but I'm just thinking that a lot of cheese to eat.  What is it's shelf life once ripe?

Once a blue is in the regular frig and wrapped it can last a very long time, probably months. I keep store bought blue in there that long without any extra mold growing.

Wow! That is a great looking cheese, Carter.  Congratulations!

What did you use for the mould?

My molds. I make them. 10" mold.

Me I drink Coke Zero .

Carter, are you going to smooth the surface of that big head of blue like you did on your previous one, or did I miss that step?

No that is purely a Stilton thing. From all the recipes I have blue only gets salted on the outside for 2-8 days depending on size. You want an overall salt content of 4%. I guess I should measure how much salt I'm using everytime by premeasuring an amount and then take the mass of the unit?

Here's a pic of the blue, nothing happening yet.

Carter,
Shouldn't there be some bluing after 13 days?
Maybe a day at room temp. would do it some good.
Just a suggestion.
Regardless, it looks wonderful.
Keep us informed.

Dave

Dave, this a blue not a stilton, with blues you salt the outside for 3-9 days to retard the mold, you want mold on the inside not so much on the outside.