last time i spoke about making a blue i was making an inoculant out of a sample of blue from work. i have made a miniture blue using 2 liters (1/2 a gallon for you imperials) of goats milk and i added some white mold powder to it as well. it has been in the cave for 5 days now to the crunch is it suppose to smell fermented if thats the correct term it hasn’t any bloom yet it is kept in a container at 12 - 15 celcius 53 -59f is this a normal aroma or do i need to toss the blue inoculant

I hope the container is not closed, it needs to breath.5 Days should start to see some kind of hair, but it may take 10 days.

Narelle…
I have a Stilton going right now that is getting very aromatic to say the least. The cheese itself still feels quite firm and has a perfect looking rind.
My last Stilton did not have such a strong smell but turned out great so I’m hoping this is just a stinky stage that it’s going through. As it is right now, if I start to open the Stilton cave, my wife will immediately leave the room
The way I do my blue cheeses is to place them on a sushi mat and then put an overturned tupperware container over them. That way they can still get plenty of air exchange while at the same time keeping the humidity high.
It has worked so far and hopefully will with my current two Stiltons.

Dave

hi dave

i have the blue in a plastic lidded container and it has a push button air hole in the lid you push one side of the button and it opens the hole and push the other and it closes it i think i am going to need them if i am going the make blues seriously the ones i matured my brie’s in maybe it has to do with the goats milk as well

the blue has been in the fridge for about 3 weeks it has a very fine white mould covering and has lost its fermented smell it os still very firm but no sign of any blue mold but it smells like the cheese i took the sample off so the experiment goes on i dont know how long i will leave it i turn it every couple of days so maybe another month

If u can wait 3 months, other wise 2.