It’s been about two weeks since I started my Blue Stilton and the cheese has been in the fridge at 55F for 8 days. It has a good converage of blue mold but still has large sections of unaffected areas. I was concerned that the humidity might not be high enough even with a tray full of water under the freezer unit. I read somewhere that you can put the cheese in a freezer type ziploc bag to maintain high humidity. So I went ahead and put the cheese in a freezer bag with a damp paper towel inside to keep things nice and humid.

Is there anything wrong with this approach? How long does it typically take for total mold coverage to occur?

Thanks,
Mark G

put it in ziploc big bag, place a wet paper, and give more time, and the blue will spread

make sure that u open the bag and close it every two days, so some oxygen goes in

If the cheese is suffocated it will liquefy (been their done that)

also oxygen is needed by the mold to grow

Being in the bag really made the mold take off. I’ve been opening the bag each day to get some air exchange like you guys recommend. I also took it out today at the two week in the fridge point and scrapped the mold off.

What is the preferred aging process? I read something about wrapping it in foil at some point and just putting it in a regular fridge?

some use foil, others use the 2 layer cheese paper.

This is just a great question (and one that I’ve been pondering with my 2 month old Stilton). So when would one wrap or foil? What is the purpose of foiling/wrapping anyway? Is it to prevent drying out?

prevent drying and contamination. Im in the house who does not scrape off the mold, i feel it protects it, others do, personal preference.

At what point should the cheese be wrapped in foil? Mine has been in the fridge for a couple weeks. I’ve scrapped it once and wll probably leave it be from here on out. I need to figure out how to post a picture.

Mark

I thingk its hard to say and depends on the condition of the cheese, I would give it at least a month.

after u poke it, give it a month, and then wrap it.. for me , i never wrap it, because it did not work for me, it makes my cheese to suffocate, and gets wet