[Cheese] How much mold on Stilton?

[hombrewdude]

It is now 3 months later.
My water pan method did not seem to work, the cheese started to get too dry.

I moved them to a ziplock bag that I left 50% open.
The cheese is also been stored rather cool 45-50F

The mold is black and white.

Am I still ok?
I can post pictures if it will help?

Should I scrape and mold?  Wipe with salt? Poke holes??


hombrewdude wrote:
> This is 3 weeks old now.
> I just wonder if I have too much mold?
> Should I wide it with salt water?
>
>>
>>
>>  
>>> I tried to make my first mold type cheese.
>>>
>>> I used a store bought culture and added it to the milk.
>>>
>>> I now have 2 1lb rounds of cheese on a grate over a pan of water in 
>>> a 50F fridge.
>>>
>>> The green fuzzy mold is over 75% of the surface.
>>>
>>> What should I do next?
>>>     
>>
>> How old is it ?
>>
>> Generally speaking, "furry" cheeses start to soften when they are 
>> ready to eat..
>>
>> The older it gets, the stronger it tastes..
>>
>> /peter
>>
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>
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