Blue Stilton (Bluey)

I started off with a Stilton style Blue cheese recipe and started tweeking the recipe about a year ago. The cheese now is milder, softer and has a lovely creamy flavour due to that beautiful Jersey milk. It even has non blue eaters addicted! Penicilium Roqufortii is added to the milk when making this cheese to create the blue colour and flavour. A porous curd kept in the hoop at room temperature for 5 days allows the blue to slowly creep all the way through the curd and means no piercing is required. It also means the outer rind is surrounded by blue mould and some other brevi linens bacteria (the pink and grey colours)