|A mild Stilton - perfect for snacking|
My first attempt was rather dismal. A small wheel that dried up and then eventually went into the compost bucket. The second was not really fit for human consumption with a mushy exterior that went hand-in-hand with the overly aggressive flavor inside. You know it's bad when someone asks "why is the color brown and not white with flecks?" (Gee, I don't know....)
So when our cheese group (the SF Cheese League) agreed to make - and taste - Stilton in a group setting I was nervous about the results. And while the Stilton I churned out wasn't entirely marbled with veins on the inside the blue flavor came through in a subtle but still distinct manner. Finally, semi-success!
|Although not entirely blue on the inside, the exterior is a beautiful color|
|One recipe: many variations. But what a fun way to taste Stilton!|