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.
Cheese Flashback (21 days ago)
and now today
Getting some nice bluing in the crevices along the sides.
Getting a nice Geo bloom on the sides.
The plank has discoloured the cheese slightly but adds a nice rustic looking touch.
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!