[Cheese] Mold, good and bad

[Brian]

>
> I think someone suggested stacking the two which seemed like a good idea
> to me.  Also, you don't really know what is going on inside unless you
> cut it.  I presume you punctured it properly to allow air in?
>
> This stuff comes with experience and hopefully we learn from our
> failures.  I used to cut my cheeses in half after 30-60 days when first
> learning.  You can re-wax one half for long term and sample the other
> half.  Just cover the cut end with plastic wrap between samplings.

Hi Jack.
Thanks again.  I did put the Stilton on top of the Gorgonzola and made sure 
the holes in the Gorgonzola were still open.  In fact I put a few more in 
since it seems a few sealed themselves being so wet and all.  As I drew the 
sterile skewere out, I smelled and tasted it.  Yep.  It's got blue in it!!
The recipe called for 2 batches with the early batch going in the middle. 
I'm guessing the salt rub is what's keeping the little moldys from forming 
on the outside but inside, I think we're cookin'.

Brian