The Tommes I made on May 27 are starting to show some nice mold. Most of the mold is Pennicillin roqueforti because they shared a refrigerator with the Stilton. I have put the Stilton in another fridge, hopefully other molds will take the upper hand.
The last picture is of a Reblochon made on May 28. This is also showing some healthy mold growth.
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