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First attempt at Blue vein cheese

2012.02.16
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I made this cheese in a round sprung cake tin-the sort that has a removeable bottom and the side has a clip to tighten the bottom in place.
1.1kg

Alittle too much salt and maybe pressed alittle to hard.
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Got worried that it might grow unwanted things so it got rubbed over with cider vinegar every other day and then after a week, once a week.
These pics were taken when it was about 4-5 weeks old.
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must have been okay because hubby ate this one all by himself.
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