u/DairyBoy5

Okay, so we're about a month in. Smells great. Next week or late this week I will poke holes in the cheese. How do you all think I'm doing?

There is a little give to the cheese. I put it down to extra fat as I added double cream to the full fat milk. 21-22L of milk (I forgot how much) and 600ml of cream.

Also now that I left a slightly larger gap in the aging box you can see an abundance of white mold. Possibly a mixture of geo on pc.

Unsure if I should close up the gate now the surface is a little drier. Let me know what you think. Or should I only close after poking it?

If anyone has had experience with stilton, I'd love to see some progression pictures, as I can't find many to relate to where I am in the aging process

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Regardless. Smells good, very excited.

The picture show is about day 28

Stilton style, pasteurised cows milk. Almost 3 weeks old. used regular store bought milk from Sainsbury's. Id love to see some of your regular milk cheeses. It's cheap and of reasonable quality ❤️🙏

Not sure what kinda cheese I made. But lots of geo and b linin. Not a fan of this flavour for a while I was good then when it got ultra ripe I had to throw it away 😭. But for a while It was good.

I was trying to make a brie. I think I struggle to dry the cheese after salting. I think maybe I should put them in front of a fan in future. Let me know your thoughts.