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So I've decided to try my hand at a Stilton(esque) cheese following the recipe by H-K-J. Sadly without the capacity to make a 5 gallon batch I scaled everything down to 8 litres (being a metric kind of chap).

Everything appeared to go well although after the required five days at room temperature the top and bottom of the cheese were rather dry... this also prevented me smoothing the surface.

"Room temperature" here in Dubai is about 26oC (79F) so that might have something to do with the drying out. Once it gets a bit warmer I'll switch on the air-conditioning but that will dry the air out even further.

The Beast has now been in the cave for a few days and is starting to blue-up nicely... I'll post more photos later.

Looks great good luck, and a cheese to you

Thanks very much for my first Cheese Matthew

Well it's now at nine days and starting to smell... in a good way. It sat out on the dining table last night as we had our dinner and lured us with bluey odours. Can't wait to try it.

Cheers, GD.

Aaaaargh! I think my Stilton has got black-spot... not good on roses and probably not on cheeses either. Would one of you kind people care to give me a diagnosis and advice please?

Thanks very much in advance. GD.

you might try some vinegar on a Que-tip or paper towel and dab the area of the mold 
maybe a mix of salt and vinegar, just dab the infected mold so we don't kill off the blue.

Thanks very much H-K-J I'll give it a shot. Still can't smooth it down as it's too solid/hard/dry... hopefully it'll survive

Cheers, GD.

yea i would agree with HKJ give it a good wipe.

Thanks Matthew,

I've attacked the offending spots with salt & vinegar and I'll keep and eye on them.

On a positive note I'm now managing to smooth the outside... more photos to come.

Cheers, GD.

Well the Stilton has been smoothed and is looking good IMHO but with very little mould or fuzzyness on the surface now. Not sure whether to pierce or not at this stage... it's now a rather boistrous (smelly) 32 day old.

Cheers, GD.

Yes, I think I would pierce that now for sure.  Looking ... well, stiltons never really look good, but you know what I mean when I say "looking good"!

- Jeff

Thanks very much Jeff.

I shall duly be attacking it, Ninja style, with sharpened knitting needles or something similar this evening. If you hear loud screams I've either stabbed my hand or the cheese has developed sentience and I've committed fromagicide.

I'll post photos... provided I still have the use of both hands

Cheers, GD.

Well the Stilton now has more body piercings than a punk and is in quiet shock in its box in the cave. When I flip it next I'll pierce its bottom.

Doesn't this Cheese Forum allow for some very strange postings that, in polite society, would not be allowed?

Cheers, GD.

looking great you should get some really nice blue veining there!

Quote from: Matthewcraig on April 17, 2014, 11:41:43 AM
looking great you should get some really nice blue veining there!

Thanks Matthew I do hope so - I'm a blue-cheese-aholic

Cheers, GD.

i will admit as well i should probably be going to 'bluholdic' meetings with the amount of blue cheese i consume