Stilmonton Update #2

Well the Stilmonton has been aging at 12 degC for 21 days.

As a reminder, the cheese was placed on a damp cedar plank, placed in an aging box and covered with damp cheese cloth.

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 Cheese Flashback (21 days ago)

and now today

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Getting some nice bluing in the crevices along the sides.

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Getting a nice Geo bloom on the sides.

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The plank has discoloured the cheese slightly but adds a nice rustic looking touch.

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Conclusion

I like how this cheese is developing.  I love the rustic looks of the sides. 

I know Ian’s, which is a week older than mine has a huge Roqueforti bloom on all sides; but I’m hoping that because I didn’t smooth the exterior of my cheese the P. Roqueforti is thriving in the nooks and crannies.

Only time will tell.  Watch for future updates!

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