Author Topic: Stilton in the make  (Read 11108 times)

sofusryge

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Stilton in the make
« on: December 20, 2012, 09:14:28 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

Offline Schnecken Slayer

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Re: Stilton in the make
« Reply #1 on: December 20, 2012, 09:38:19 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...

bbracken677

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Re: Stilton in the make
« Reply #2 on: December 20, 2012, 12:51:12 PM »
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.

Tomer1

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Re: Stilton in the make
« Reply #3 on: December 20, 2012, 01:56:42 PM »
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)

Offline H-K-J

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Re: Stilton in the make
« Reply #4 on: December 20, 2012, 04:48:49 PM »
Very very nice :) I do love a Stilton :P
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sofusryge

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Re: Stilton in the make
« Reply #5 on: December 20, 2012, 08:09:39 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, 10:15:53 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.
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sofusryge

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Re: Stilton in the make
« Reply #7 on: December 22, 2012, 10:23:01 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, 07:28:24 PM »
That is coming along very nicely, you did a great job on the smoothing!
-Bill
One day I will add something here...

Offline Al Lewis

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Re: Stilton in the make
« Reply #9 on: December 23, 2012, 12:44:00 AM »
Looking great!!  Great job!!
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Offline H-K-J

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Re: Stilton in the make
« Reply #10 on: December 23, 2012, 04:29:28 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? ^-^
Never hit a man with glasses, use a baseball bat!
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Offline Al Lewis

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Re: Stilton in the make
« Reply #11 on: December 23, 2012, 05:34:12 AM »
Going to do my 6 pounder while I'm on Christmas break. ;D
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Offline Schnecken Slayer

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Re: Stilton in the make
« Reply #12 on: December 23, 2012, 06:26:42 AM »
Going to do my 6 pounder while I'm on Christmas break. ;D

WOW! What size pots are you using?
-Bill
One day I will add something here...

bbracken677

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Re: Stilton in the make
« Reply #13 on: December 23, 2012, 01:50:28 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? ^-^

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, 08:52:25 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?"
Making the World a Safer Place, One Cheese at a Time! My Food Blog and Videos