A few weeks ago I cut the Stilton I made on April 29. I had changed the recipe a little because the cheese I had made previously from the same recipe turned out to dry. This has resulted in a white Stilton. There was no air in the cheese even though I poked it so the Penicillium roqueforti did not develop. Here and there I can see the vague presence of the mold. Nevertheless, it is a very fresh tasting cheese, not as salty as a blue cheese can be but but certainly creamy and somewhere, you can taste a lingering blue.
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