[Cheese] How much mold on Stilton?

[hombrewdude]

So I should just throw this away???

That doesn't make much sense...

Why would my ziplock bag be any different then your plastic shoe box method?



Jack Schmidling wrote:
> 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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