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I fear that this cheese is suffering the fate of my last one.............

Slip skin 

It has a patch which is soft and oozing out a very liquid cheese.

I had it at about 15c (59F) in my kitchen in a covered box. I think the humidity was too high so I have now moved it to a temp controlled fridge set at 13c (55f) without the lid on.

When I first noticed this patch i cut a piece out and rubbed salt into it to try and stop the infection, this was obviously a blind guess at what to do.

Any help much appreciated.

Thanks

GA

Well it seems to have survived (just). It developed a few cracks and has oozed a bit, but I will be opening it tonight.



I will be eating it along with my sourdough baguettes which are proving as we speak (24hr ferment).

I will post again with pictures when it is cut.

Cheers

Disappointment I am afraid. From the outside it looks and smells like stilton,

But on the inside it is more like a Port Salut.   

Not much in the way of blue but very creamy and tasty sort of a cross between Port Salut Camembert and Stilton





I seem to have had problems with my humidity and I think the curds were still too wet. Not quite as much of a disaster as last time.

I think I have created a new style of cheese which obviously I won't be able to repeat it (like my beers    )

So it is now called The Eccles Notsoblu   

I make a motion to the chairman that we all hop a flight to console our brother and try his new cheese, baguette, and pale ale. Who seconds? 

Merry Christmas to you, gray!

I'm gone

I"m on my way DS. I've family in Eccles, and I think that cheese, bread and ale needs to be shared! ;-)

Thankyou very much for your kind words.

It actually tasted quite good a bit runny in the centre.



Excuse the photo it was christmas eve.

Didn't have pale ale in the end I had a nice dark porter followed by elderberry stout (8%) which went really well with the cheese.