I love pictures…wow what a beautiful cheese you have made! Nice traditional sizing too. I have little tufts of white mold on mine too (not to mention other colors of the rainbow). It’s all good, don’t worry.
I noticed that several of us are aging Stiltons right now…like we’re all in it together. Kind of cool!
I’m planning to wrap this cheese in foil in a few days and put it in the fridge. Would there be any harm in cutting it in half and wrapping two disks to be opened at 3months and 6months?
Interesting, I was planning on blitzing some and creating a culture to add to the milk to ripen prior to adding the rennet. This provides this newby with two methods to think about now. Thank you for the insight.
After a month I cut the chees into two pieces and wrapped them in foil and put them in my house fridge. The cheese tasted very good but was a little dry and crumbly. Will it get more of that blue cheese texture as it ages or is it always going to be dry?
if it crumbly, then it is fine, the mold will soften it to be creamy, if it is dry, then the mold will die, and it won’t age
what about some pic??
I would say that crumbly is a better description. How long does it take wrapped in foil in the fridge to get creamy. It’s probably mid to high 30’s in there.
