Rosemary Stilton

Here's my rosemary Stilton.  I made a "rosemary tea" with boiling water and a tiny bit of rosemary, strained it, and added the tea to the milk before doing anything else.  It is nearly ready, but because I was traveling and could not monitor this for over a week, the ageing conainer got a little too humid and pink slime started to form on the surface.  Not to worry, a quick trim and it's just fine.  I'm drying them out now outside the ageing container so I can wrap them later.  A little young, but still very tasty.   I'll wrap the rest and put it in cold storage so it gets a little sharper.  Also, next time I use rosemary, I'll try using a little less.  It's not overpowering, but it could be a bit more subtle.