After my first Stilton problems I’ve become obsessed with making this cheese turn out correctly. I have done a ton of reading on the subject of making Stilton cheese and so far my second attempt is going according to plan.
Since this one was looking so well, I decided to make another one about a week ago so hopefully they will both turn out as they should.
The first pic is of my newest. This one was just removed from the mold tonight and got it’s smoothing with a hot knife.
The second shot is of the one that is three weeks old tomorrow. As you can see, it is getting the classic wrinkled rind and beginning to brown. I’ll pierce this one within another week and then allow it to age for about a month.
As I’ve reported before, the taste and texture of my first Stilton was fantastic, but it was one ugly, pitiful looking cheese.
I’m hoping these turn out much better so I can get a good feel for what this cheese can be with the proper care.
If these do turn out, my next Stilton will be made in an 8” mold with a height of 8 inches, which will be at least somewhat closer to the traditional size. These cheeses are both 4” diameter x 8” tall.
Hope these pics help someone out who is comtemplating a Stilton style cheese.

Dave

They look very nice, yummy. Will be good when u get to a wider load.

I agree Neil. A 6” or 8” mold should really produce a good looking cheese. The problem with moving up to that size is simply the amount of cheese that it will make. Even this four inch mold turns out a LOT of blue cheese.
One thing about it, if I do move up in size I should have a lot of happy family and friends. I’d be forced to give quite a bit away, even though this cheese freezes really well for up to three months (at least from what I’ve read).

LOL, the last post of pics of my blue is 9 months and hold well, drys a bit but still very nice flavour. Also dried blue cheese blitzed to a powder is very yummy on popcorn