This was my first attempt at a Roquefort-style cheese, using the recipe from cheesemaking.com, with a two-gallon build on Oct. 15, the usual conditions for a month, and now it’s been in the fridge for 3 months

Looks promising!

But a disappointing lack of mold.

But there wasn’t much green, and I’m worried that around the piercings there’s something red . . .

Not much flavour, so it got a re-poking, re-wrapped and back in the fridge for six months or so . . .

-R