Stilton #1 after a week

Once the rockfort gets hold of the cheese its spreads pretty quickly. As it does the holed that a made through the cheese have to be redone to allow air to circulate and help promote the blue mold. Once this is done the cheese surface is smoothed out to prevent any nasties from building up on the rough surface (like Cantal #1)

After a week the blue rockfort mold has taken hold of the interior of the cheese

Once the blue mold has taken hold the outside of the cheese surface can then be smoothed out to help prevent other bacteria building up in the cracks of the cheese.