I know it has been over a week since my last post, but things have been a bit hectic,  that combined with a bit of flu thrown in for good measure.  The Stilton has been showing signs of life over the past couple of weeks, so much so that it still has its own ripening box and cheese fridge.

The lonely cheese, it has the blues and the greys

I actually shouted it’s alive one day as I brought it out of the fridge to flip.The directions said to pierce the cheese after 3 – 5 weeks, so I decided that week 3 was the time to do it.  I used a stainless steel dairy thermometer that died during one of my classes as my skewer of choice and pierced the cheese on a downward angle.

If you look closely you can see some copper colour flecks on the rind.

The rind is a mix of blue, green, grey, copper and white. It looks pretty in a Jackson Pollock kind of way.

I have spent most of my cheesemaking trying to stop moulds like these from living on my cheese, now I am trying to cultivate them.  Worrying if they are getting enough time out of the fridge or enough humidity.  Even a year ago I would have dreaded trying a blue cheese, now I can’t wait to get into it and see if it tastes good!

I love the colouring, especially the copper splotches

I was very careful when trying to pierce the cheese. I think I will have some nice veins.

I can get over the copper colour. It is starting to be covered by a grey/green flora, but if you look you can still see it.

I also like that there are small wrinkles on the top and bottom surfaces.

The cheese is now at 7 degrees Celsius and is supposed  stay this way for the next 7 – 12 weeks.  But given my cheese is smaller than a traditional size Stilton, I may take the Trier to it in another month.  I don’t want it to be to pungent, but we will see.

On a side note, don’t forget to check out my post on the proposed Canadian Amateur Cheesemaking Competition that is being planed for June of this year at the Great Canadian Cheese Festival in Picton, Ontario.  The post has an email address where you can get more information about the competition as if comes available or  you can just click here to email the competition.  You don’t personally have to attend, but your cheese should! Lets make this happen!