www.sausagemaking.org

by **BlueCheese** » Thu Mar 29, 2007 4:40 pm

Made a stilton a couple days ago and now unwraped. it allready has a strong smell so see how it goes.

by **BlueCheese** » Sat Mar 31, 2007 6:39 pm

Blueing starting to show, nice baby blue. Not too clear in picture.

by **BlueCheese** » Sun Apr 01, 2007 5:57 pm

Kicking into high gear

by **saucisson** » Sun Apr 01, 2007 6:20 pm

Amazing the difference a day can make! looking good.

by **BlueCheese** » Sun Apr 01, 2007 8:40 pm

Thanks!, will take pics per day to see how it evolves. This process I used I like allot, airy inside so it can breath. Hope it turns out as good as its predisesor. I find if one has a health cuture at the beginning, then it gives less chance for other beasties to get ahold. Anyways, hope it turns out well

by **BlueCheese** » Mon Apr 02, 2007 5:39 pm

by **jenny_haddow** » Mon Apr 02, 2007 9:00 pm

That looks good BlueCheese.

I've just started a Stilton, I'll post pictures soon. There's also a Lancashire but I suspect it will be consumed before I get near the camera (the camera is in California until next week).

Cheers

Jen

by **BlueCheese** » Wed Apr 04, 2007 5:11 pm

last one Il post, the rest will be on the website.

www.sausagemaking.org

Stilton 2

Stilton 2

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