[Cheese] How much mold on Stilton?

[Jack Schmidling]

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


The water pan method never works. It is a bit of nonsense that keeps 
being repeated over and over.

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

If it spent 3 months drying out, it may never recover.  You must control 
the humidity from the beginning.

As described on my Stilton page, the best way to do that is in a plastic 
shoe box with the lid open a bit.  Get a hygrometer and monitor the 
humidity till you get a feel for what it takes.


> The mold is black and white.

Probably not black.  White, orange, blue, green... all normal.
> 
> Am I still ok?

Taste it and find out.

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

Start over and do it right as per my recipe for example.

js


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