Author Topic: Stilton rind development?  (Read 4991 times)

Offline george (MaryJ)

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Re: Stilton rind development?
« Reply #15 on: February 17, 2013, 07:46:31 AM »
I don't know if this really has anything to do with anything, but one thing I noticed when cutting blues is that wherever the knife touched, the surface ended up with a brownish discoloration that tasted pretty nasty and off.  This was with Henckel knives.  When I cut the last one (Fourme d'Ambert), I used a plastic knife temporarily liberated from the squatter, and didn't have that problem.  Which was nice because it meant I lost less cheese.   :)
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Offline Tomer1

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Re: Stilton rind development?
« Reply #16 on: February 17, 2013, 07:52:44 AM »
This is simply to let the cheese firm up a bit so the holes will stay open. otherwise you might need to repierce, or veining will not reach the desired extent.
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