I’m on my second batch of Stilton and it’s been in the fridge at 50°F for 3 weeks. Today I poked about 40 holes in it and put it back.

When should I wrap it in foil and at what temperature should I age it an additional two months? In the regular fridge thatin the high 30’s?

Mark

Are u following any particular recipe?

I used the recipe in Rikki’s book. It says to scrap but I didn’t want to do that this time. No recipe books say anything about wrapping in foil, but that seems to be SOP around here.

Mark

I wouldn’t, but its up to u, just make sure it has a consistent humidity so it does not dry out. I used cheese paper to wrap mine.