Hi, Cut into my first attempts at cheese makkng last night, I'd made a stilton, and a lancashire according to instructions (as far as I know!) on here.
Problem is I seem to have made a huge amount of whats basically Brie.
The stilton, looks and tastes like stilton for around 10mm from the sides, and then repidly become a blue brie in the middle. It's damm tasty, but not what I wanted
Similar problem with the lancashire, no longer dry and crumbly, but going the same way as the stilbrie (but not mouldy).
Cheese were left to mature at around 10 degrees C, reletively high humidity (in plastic boxes left slightly open).
Any ideas where I went wrong?
Lucky for me, I like brie.....