i made this wheel last December
i cut a disk horizental
look at the veining how nice ... but still dry and not yet became creamy .... what do u think ?

Actualy it looks like it never melded, just curds lightly pressed together. Nice veining otherwise.

Nabil….
It’s hard to tell since I can’t see the entire wheel, but it actually looks a lot like a well aged Stilton.
I’ve let a couple of my Stiltons go to the 3 - 4 month range and they also get nice and firm with a mild cheddar like consistancy.
Honestly, I’ve decided that this is the point when the cheese has the most flavor and I really do love the mouth feel of the texture.
Some people prefer a softer, creamy blue but I’m a fan of those that are Stilton-like.
Also, the veining looks beautiful.

Dave