Cheesemaking Stage Stage Three

Well here's an update on the cheese: It's been wrapped in paper in the fridge for the last week or so and has now got a light dusting of white mould on it and some patches of blue too, both presumably from the starter culture I made.

It looks like this (scale: camembert size). Some way to go yet, but recognisably a cheese rather than just a pool of mouldy milk.