Author Topic: H-K-J,s 5Th Stilton 1st 5gallon make short 1 pint  (Read 4833 times)

Offline hoeklijn

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Re: H-K-J,s 5Th Stilton 1st 5gallon make short 1 pint
« Reply #15 on: August 13, 2012, 02:04:09 PM »
I have one problem with all those pictures: It makes it sooo hard to decide what to make next  ;D
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Offline H-K-J

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Re: H-K-J,s 5Th Stilton 1st 5gallon make short 1 pint
« Reply #16 on: August 13, 2012, 07:25:36 PM »
Blue Cheese smilin' at me
Nothin' but blue cheese do I see
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Nothin' but blue cheese from now on ;D


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Offline Boofer

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Re: H-K-J,s 5Th Stilton 1st 5gallon make short 1 pint
« Reply #17 on: August 14, 2012, 09:42:03 AM »
I have one problem with all those pictures: It makes it sooo hard to decide what to make next  ;D
Not a blue, but I just bought a piece of Cheddar with horseradish. Very nice. Mildly accented with the root so that it was a delight to eat.

There, Herman, another choice for your decision process.  :)

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Offline H-K-J

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Re: H-K-J,s 5Th Stilton 1st 5gallon make short 1 pint
« Reply #18 on: August 17, 2012, 10:55:14 AM »
Kinduh cool how it changes day to day :o
First pik Aug-14
second pik Aug-15
third pik Aug-16
There is allot of difference from the way the brick aged and the way this is ^-^
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Offline BobE102330

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Re: H-K-J,s 5Th Stilton 1st 5gallon make short 1 pint
« Reply #19 on: August 18, 2012, 07:34:42 AM »
You're back ahead of me.  My Stilton spent a couple of days in the kitchen fridge (in its own box) while I was stabilizing my newest cave temperature.  It's catching up now that it is living in a nice wet 55F environment.  I didn't want to cross contaminate my Camembert - that's in a dorm fridge that holds around 45 F. 


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Offline H-K-J

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Re: H-K-J,s 5Th Stilton 1st 5gallon make short 1 pint
« Reply #20 on: August 26, 2012, 12:29:10 PM »
The PR on the outside has aged so different than it did on my brick blues it seems dryer and the mold changes from day to day.
It is now 18 day's at room temp 68º-72º and 90% RH
I believe it is time to pierce it  :P
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Offline H-K-J

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Re: H-K-J,s 5Th Stilton 1st 5gallon make short 1 pint
« Reply #21 on: August 30, 2012, 11:01:27 AM »
I waited 18 days holding temp as close to 70º as possible RH has been 89% to 93%
the PR on the outside has stopped changing as fast as it was at first so I decided it was time to pierce the heck out of it ;)
I am surprised that there is very little aroma of any kind, creamy is about the only smell I am getting at the moment,
that can't be all bad :)
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Offline bbracken677

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Re: H-K-J,s 5Th Stilton 1st 5gallon make short 1 pint
« Reply #22 on: August 30, 2012, 11:47:09 AM »
They look amazing!  A stilton is definetely on my short list of cheeses to make.

I had a house dressing on a salad at a nice restaurant the other day, and it had blue cheese in it...was amazing!  When I make a blue, I am for sure going to be using some of it for salads. Last night I used some of my feta in a home-made salad. Yumm!

Offline Susie

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Re: H-K-J,s 5Th Stilton 1st 5gallon make short 1 pint
« Reply #23 on: August 31, 2012, 11:26:45 AM »
That looks great! I am SO doing this soon. Can't wait to see how this one turns out for you.

Offline Threelittlepiggiescheese

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Re: H-K-J,s 5Th Stilton 1st 5gallon make short 1 pint
« Reply #24 on: September 20, 2012, 08:12:37 AM »
ahhhhhhhh I wanna know how its coming! :D


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Offline Nick

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Re: H-K-J,s 5Th Stilton 1st 5gallon make short 1 pint
« Reply #25 on: October 12, 2012, 08:38:34 PM »
Looks great, personally I pierce 2 times, first when the blue starts to show. Then again after a week to ensure the blue enters well inside the body.

Offline Tiffany

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Re: H-K-J,s 5Th Stilton 1st 5gallon make short 1 pint
« Reply #26 on: October 12, 2012, 08:50:20 PM »
I attempted a small 2 gallon batch of the stilton.  It blued nicely on the outside but even after 2 peircings it never di get any veins.  It has a lovely flavor, or did.  I took the last 2 wedges out to check on them and smelled very amonia.  I will let them breath and check.  I used high butterfat raw jersey milk (Raw) from our cows, it has a creamy texture.  Yours is beautiful!  Think i will try again.  Mine had great flavor but a total disapointment to look at when cut. 
Congrats cant wait to see the veining.  Tif
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Offline H-K-J

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Re: H-K-J,s 5Th Stilton 1st 5gallon make short 1 pint
« Reply #27 on: October 13, 2012, 08:26:51 AM »
Hi everyone, sorry for not posting on this for so long, I have worked the last 28 days strait 9/10/ and some (very few) 8 hour days :-\  been way to tired to do anything but eat sleep and work :P
I have taken the cheese out for a walk daily and have taken pictures almost every day and hope to find time to post some, don't think anyone but me would like to see that many pix' of this thing LOL
Feels good to have a day I could sleep in past 4:30am YYYYEEEESSSSSSS  ;D
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Offline H-K-J

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Re: H-K-J,s 5Th Stilton 1st 5gallon make short 1 pint
« Reply #28 on: October 13, 2012, 04:49:44 PM »
OK, a little cheese porn for you perverts uh, cheese lovers ;)
I re pierced it on 9-5 and again on 9-29 it has been 3 months total from start to where it is now and we have even held of having a taste :P
I figure on the the 22nd it will have been ageing at 50º to 55º and RH of 90% to 95% for a total of 8 weeks
 that will be the date we have a little taste to see if all the waiting has made a difference in PR growth and veining and of course the bite ^-^ 
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Offline george (MaryJ)

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Re: H-K-J,s 5Th Stilton 1st 5gallon make short 1 pint
« Reply #29 on: October 14, 2012, 05:55:15 AM »
That looks really nice, H-K-J - you're making me want to make another one.  Now all I have to do is get the extra milk for it - too many cows dry at the moment.  *sigh*
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