In her book on home cheese-making, author Ricki Carroll says blue cheeses are like children, easy to make but hard to raise.
Now that my four little Stiltons are born, well, see for yourself. About now I begin giving them little baths in salt water, helping them grow that skin that will keep their lovely moisture inside. Every day they must be turned and wiped and whispered sweet cheese-maker’s incantations. And man oh man, my cheese fridge sure does smell like, well, a cheese fridge.
Here’s an interesting story about Stilton, which, as it turns out, isn’t made in Stilton.
Say Cheese! TPJ