[Cheese] How much mold on Stilton?

[Peter Næslund Møller]

----- Original Message ----- 
From: "hombrewdude" <hombrewdude at yahoo.com>
To: <cheese at hbd.org>
Sent: Saturday, September 15, 2007 5:56 AM
Subject: [Cheese] How much mold on Stilton?


> I tried to make my first mold type cheese.
> 
> I used a store bought culture and added it to the milk.
> 
> I now have 2 1lb rounds of cheese on a grate over a pan of water in a 
> 50F fridge.
> 
> The green fuzzy mold is over 75% of the surface.
> 
> What should I do next?

How old is it ?

Generally speaking, "furry" cheeses start to soften when they are ready to eat..

The older it gets, the stronger it tastes..

/peter