Good morning all.
I currently have my Stilton in a wine fridge, aging until the day I can give it a try.
The temp in the fridge is fluctuating between 48 and 50 degrees F.
I do have a very nice mold growth on the cheese but over the last few days it doesn’t seem as if it is spreading much, if any at all and I’m wondering if my temps are too low for the mold to be active.
By the way, the cheese was one week old this past Thursday, so maybe I’m being a bit impatient with it.
I am keeping the humidity up (over 90%) and since I have the cheese covered with a tupperware bowl (not sealed…just have it sitting upside down, over the cheese) I feel that the temp under the bowl is probably a bit higher than in the rest of the fridge.
For any of you who have had success with a Stilton I would really appreciate some advice. I do have a closet I could move it to, but it has been running between 61 and 65 degrees F. The last thing that I want to do is age this too quickly and begin to get the ammonia smell/taste.
Any advice would be appreciated.
Dave

50-55F is the general temp for aging for Stilton. I would rather it be to low then too high a temp, it just takes longer if its colder.

Neil…
You are always good to give an answer. I really appreciate that.
I’ve been keeping a really close watch on my temp readings today (after adjusting the thermostadt a little) and my fridge is staying right around 49.6 degrees F with a fridge humidity of 65%. Of course I also have the cheese itself covered so I’m guessing that the humidity under the cover is pretty close to the 90% or above range, and the cheese is just a tad bit warmer.
It sounds as if I’m right in the range of where I need to be. I did notice more mold spreading over the ends of the log today which is a good sign. It’s been a long time since I’ve stressed so much over a single cheese. This sucker had better be worth it.
Thanks again,
Dave

Oh, one more thing…
The mold on this cheese is not at all what I would call blue. It has a much more distinct, deep green color to it, although it did start out very light blue in color. I’m guessing this is simply from the strain of mold that I used since I have read that the mold can be blue, blue/green or any other number of colors the longer it ages.
I still can’t get over how pretty this cheese is. The dark green nestled into the crevises of the white cheese is really striking.

Depending were the cultures come from it can be a dif color, I have had baby blue, Green, true blue.
Right now the temps have risen a agin and my Bri is at the bottom of the stairs and is at 60F at night its probably at 50F (will check tonight)
My little cave LOL