2nd Stilton style

This is my second attempt at a Stilton style cheese. I made on April 29 after I realised that the first try had turned out to dry. This one looks much more promising, the rind has developed beautifully. Although I can't wait to see and try the inside, I will give it another month or so.

Aging box with Tommes continued

A week later, the mold is growing fast. Even after brushing the rind, it still shows a velvety surface.

Aging box with Tommes

These cheeses I made upstate on July 5 and are aging in the basement there. The basement has relatively constant temperature of 60 degrees Fahrenheit (15C) with a high humidity. Hence the rapid development of mold on the surface. The cheese are her just a week old.

1st Stilton style

Remember this?

Well, it turned is this, a deliciously tasting Stilton style cheese. It has the typical Stilton flavor, if a little to dry. I made this early April which makes it almost three months old.

2nd Wheel

Recently I cut into the second wheel I made and was pleasantly surprised by the flavor. It has a soft full bodied sour flavor, exactly what one might expect from a medium aged (the Dutch call it jong belegen) Gouda style cheese. I made this cheese mid March after a recipe from David B. Frankhauser's website, a great site to start from: http://biology.clc.uc.edu/Fankhauser/Cheese/Cheese_5_gallons/CHEESE_5gal_00.htm

Tommes in refrigerator

I have finished most of the smear cheeses and have now a fridge full of Tomme style cheeses.
To raise the temperature I added a external overriding thermostat to this refrigerator. The copper wire in the photo is part of this device.