Author Topic: Stilton in the make  (Read 2906 times)

Offline sofusryge

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Stilton in the make
« on: December 20, 2012, 03:14:28 AM »
Hi all, and greetings from Denmark!

I have been lurking in the dark corners of this forum for about a month, but now it seems to be the time to step out into the light  8)

I crafted a 4 lbs Stilton-type 5 days ago, i removed it from the mould and smoothed it yesterday, now it sits on my table, waiting to grow some blue fluff.

I used the recipe from wacheese.com with some minor modifications. I only had some standard multipurpose mesophilic available, so i used that instead of the more aromatic types indicated. I inoculated the milk with slurry made from a nice piece of store-bought Stilton - seems to work just fine.

I'm really impressed with the looks and smells of this cheese so far, i hope the development will continue in the right direction. It is showing a faint bluing at this stage and smells undeniably like bluecheese  :P

I do have a minor concern. The cheese is resting on a sushi-mat. When the blue rind is developing, will it stick to the mat? I imagine large sections of the rind ripped of when i turn the cheese... I kind of like the pattern the mat imprints in the surface, but it might be better to get some real cheese-mat?

Regards,
Sofus


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Offline Schnecken Slayer

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Re: Stilton in the make
« Reply #1 on: December 20, 2012, 03:38:19 AM »
I have found that all cheese sticks in varying degrees to the bamboo mats.

They stick less to the plastic drain mat, but sometimes they still stick. I would ditch the bamboo sooner rather than later.

I look forward to seeing how your cheese develops.  :D
-Bill
One day I will add something here...

Offline bbracken677

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Re: Stilton in the make
« Reply #2 on: December 20, 2012, 06:51:12 AM »
It depends on the cheese itself...A Stilton probably will not be soft enough to stick as long as you flip it daily...but a cam or brie might be another matter entirely. I have used bamboo mats often and the only times I have had issues is with the softer cheeses.

Offline Tomer1

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Re: Stilton in the make
« Reply #3 on: December 20, 2012, 07:56:42 AM »
Great smoothening!   did you reserve some most curd or was it pliable enough to smoothen on its own? (which means you were likely spot on on moisture content)
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Online H-K-J

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Re: Stilton in the make
« Reply #4 on: December 20, 2012, 10:48:49 AM »
Very very nice :) I do love a Stilton :P
act as if it were impossible to fail.


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Offline sofusryge

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Re: Stilton in the make
« Reply #5 on: December 20, 2012, 02:09:39 PM »
Thanks for the nice comments :)

I've placed a cheese mat between the sushi mat and the cheese, just to be safe. Actually it's not a cheese mat, but a non-stick barbecue mat - i think it's tefloncoated fiberglass net, i doubt anything will stick to that.

Tomer1: I smoothed it with a hot spatula, the curd was pretty pliable. The cheese was sort of barrel-shaped from the mold, so it was possible to scrape some of the curd from the middle part to fill out the holes on the end parts.

H-K-K: If it turns out like some of your Stiltons, i will be a happy man.

Offline Al Lewis

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Re: Stilton in the make
« Reply #6 on: December 20, 2012, 04:15:53 PM »
I've found that some of the molds will actually transfer onto the mats and grow there.  I throw mine into the dishwasher with a cup of chlorine bleach and it cleans them just fine.

Offline sofusryge

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Re: Stilton in the make
« Reply #7 on: December 22, 2012, 04:23:01 AM »
The Stilton is taking on color nicely  :)

Surface feels velvety by now, my worries about excessive sticking are put to shame.


Offline Schnecken Slayer

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Re: Stilton in the make
« Reply #8 on: December 22, 2012, 01:28:24 PM »
That is coming along very nicely, you did a great job on the smoothing!
-Bill
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Offline Al Lewis

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Re: Stilton in the make
« Reply #9 on: December 22, 2012, 06:44:00 PM »
Looking great!!  Great job!!


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Online H-K-J

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Re: Stilton in the make
« Reply #10 on: December 22, 2012, 10:29:28 PM »
the blues are just awesome :P gotuh make uh new one ;D
some of the people I have forced to eat some  their eyes light up and ask
MAY I HAVE MORE SIR? ^-^
act as if it were impossible to fail.

Offline Al Lewis

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Re: Stilton in the make
« Reply #11 on: December 22, 2012, 11:34:12 PM »
Going to do my 6 pounder while I'm on Christmas break. ;D

Offline Schnecken Slayer

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Re: Stilton in the make
« Reply #12 on: December 23, 2012, 12:26:42 AM »
Going to do my 6 pounder while I'm on Christmas break. ;D

WOW! What size pots are you using?
-Bill
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Offline bbracken677

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Re: Stilton in the make
« Reply #13 on: December 23, 2012, 07:50:28 AM »
the blues are just awesome :P gotuh make uh new one ;D
some of the people I have forced to eat some  their eyes light up and ask
MAY I HAVE MORE SIR? ^-^

LOL  You are a hoot  H-K-J    :)

Offline Al Lewis

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Re: Stilton in the make
« Reply #14 on: December 24, 2012, 02:52:25 PM »
the blues are just awesome :P gotuh make uh new one ;D
some of the people I have forced to eat some  their eyes light up and ask
MAY I HAVE MORE SIR? ^-^

Just tell them buddy…"If you don't eat yer cheese, you can't have any pudding. How can you
have any pudding if you don't eat yer cheese?"