Author Topic: Stilton in the make  (Read 3011 times)

Offline shotski

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Re: Stilton in the make
« Reply #15 on: December 24, 2012, 06:53:41 PM »
 Schnecken Slayer that wheel looks great. Did you start with 8 liters? This is my first Stilton after 5 weeks. I started with 8 liters and did two smaller wheels because as you can see I knew it would be like my wine, rarely makes it to maturity. At this point in is really creamy and a very nice blue flavour. I am sure at maturity (if it makes it ) it will bite back.


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Online Schnecken Slayer

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Re: Stilton in the make
« Reply #16 on: December 26, 2012, 09:09:22 PM »
That looks like it has blued up nicely. I love the creaminess of the stilton cheeses.

I had a 6 1/2 inch mold so I went with ten litres of milk.
-Bill
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Offline sofusryge

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Re: Stilton in the make
« Reply #17 on: December 27, 2012, 04:28:31 PM »
At 12 days old, not as blue as i expected, but seems to have a healthy coat of Geo. Smells delightfull though  :P

Moved it to my cheesecave/winecellar at the 8th day, were it now sits at 12 Celsius and 90-95 % humidity.


Offline Al Lewis

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Re: Stilton in the make
« Reply #18 on: December 27, 2012, 04:32:23 PM »
The small ones I did didn't have much blue on the outside either.  They did however, look like the ones in the video I watched on commercial stilton so I was quite happy with their color.  Based on that I would say yours looks great.

Offline sofusryge

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Re: Stilton in the make
« Reply #19 on: December 27, 2012, 04:35:54 PM »
I guess it's what's inside that counts    ;D


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Offline Al Lewis

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Re: Stilton in the make
« Reply #20 on: December 27, 2012, 04:45:13 PM »
Actually the outside doesn't taste bad.  Just looks like it would. LOL

Offline shotski

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Re: Stilton in the make
« Reply #21 on: December 27, 2012, 05:18:11 PM »
They all Look great. I have read somewhere that Stilton should be wrapped in foil at some point. Does anyone know how old the cheese should be and is that when you move the cheese from the cave into the regular fridge?

Thanks for the help.

Offline Al Lewis

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Re: Stilton in the make
« Reply #22 on: December 27, 2012, 05:46:35 PM »
Normally after about 10 days.  That's how I did mine and it came out great.  As for the foil.  The gorgonzola I buy has a foil wrapper on it as do some of the maytags etc but I've never seen stilton wrapped in foil.  They ship it in cheese paper and it's normally in plastic wrap after being cut up for re-sale.  That said, I did wrap mine in foil prior to putting it into the fridge because I was worried that plastic wrap might make it sweat and cheese paper might allow it to dry out.  So far it looks the same as when I put it in there.  I'm sure one of the pro cheese makers could advise you better though.  Sailor Con Queso would be a good guy to ask.

Offline shotski

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Re: Stilton in the make
« Reply #23 on: December 28, 2012, 12:44:18 PM »
Thanks for your help. The recipe I used was not very clear after taking the wheel out of the hoop.

John

Offline Al Lewis

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Re: Stilton in the make
« Reply #24 on: December 28, 2012, 06:35:07 PM »
Here's the regimen I use for Stilton.


Turn several times in mold first hour then 2x@day for next few days.
After 3-5 days @ 70F remove mold and wrap in cloth for the next 5 days.
Then remove cloth and move to aging room 54-60F 85%RH

I didn't wrap it in cloth but might depending on whether it can support its own weight.  Didn't want to pull the skin off of the outside when I removed it.


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Offline H-K-J

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Re: Stilton in the make
« Reply #25 on: December 28, 2012, 08:19:50 PM »
With my Stilton type I haven't had to wrap it in anything, they seam to stand /stay together perfectly after flipping them for 5 days
I just smooth them up and put them in an ageing container to start the ageing process but that doesn't mean I know a dang thing about doing it right just means that the out come is very tasty :P
after getting over the fear of bad mold and controlling as best I can the RH and temp
I fear no evil as I walk through the valley of cheese (just have reservations :-\)
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Offline Al Lewis

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Re: Stilton in the make
« Reply #26 on: December 29, 2012, 01:06:28 AM »
I'm with ya H-K-J.  I really don't want to wrap the one I'm doing.  The mold comes off tomorrow and I'll run a icing spreader over the sides to smooth it out.  Top and bottom are good.  I'll post some pics.  I know how much you enjoy cheese porn pictures.

Offline george (MaryJ)

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Re: Stilton in the make
« Reply #27 on: December 29, 2012, 05:50:16 AM »
I fear no evil as I walk through the valley of cheese (just have reservations :-\)
Yeah, but if you have reservations at least you're getting the really good seats.   >:D
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Offline bbracken677

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Re: Stilton in the make
« Reply #28 on: December 29, 2012, 10:58:30 AM »
I fear no evil as I walk through the valley of cheese (just have reservations :-\)
Yeah, but if you have reservations at least you're getting the really good seats.   >:D

Specially for a Gallagher show!!

Offline sofusryge

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Re: Stilton in the make
« Reply #29 on: January 05, 2013, 08:43:21 AM »
Latest development. After 21 days, it surely smells nice, and have a smooth, firm, heavy and slightly tacky feel. I'm happy so far  :)