CheeseForum.org » Forum
Welcome,
Guest
. Please
login
or
register
.
1 Hour
1 Day
1 Week
1 Month
Forever
Login with username, password and session length
This topic
This board
Entire forum
Home
Help
Login
Register
CheeseForum.org » Forum
»
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
»
ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened
»
Finally Making My 6 Gallon Stilton
« previous
next »
Print
Pages:
1
...
7
8
[
9
]
Go Down
Author
Topic: Finally Making My 6 Gallon Stilton (Read 31835 times)
H-K-J
Old Cheese
Location: South East Idaho
Posts: 1,776
Cheeses: 145
Act as if it were impossible to fail.
Re: Finally Making My 6 Gallon Stilton
«
Reply #120 on:
March 17, 2013, 07:19:36 PM »
As soon I I figure out how tuh keep it from meltin through the grill I won't need the beef, well maybe for a side dish
Logged
Never hit a man with glasses, use a baseball bat!
http://cocker-spanial-hair-in-my-food.blogspot.com/
steffb503
Catskill Mts, NY State, USA
Old Cheese
Posts: 595
Cheeses: 11
Re: Finally Making My 6 Gallon Stilton
«
Reply #121 on:
April 11, 2013, 11:07:17 AM »
Al, Did you ever wrap your Stilton in foil?
Or just let the rind develop the whole time in the cave?
Logged
M&S FARM: Raw Goat Milk, Goat Cheese, Free Range Eggs, & Organic Produce.
Al Lewis
Old Cheese
Location: Port Orchard Washington
Posts: 3,285
Cheeses: 179
Re: Finally Making My 6 Gallon Stilton
«
Reply #122 on:
April 11, 2013, 04:22:23 PM »
Left it in the cave. Wrapped it in cling film after I cut it.
Logged
Making the World a Safer Place, One Cheese at a Time!
My Food Blog
and
Videos
Print
Pages:
1
...
7
8
[
9
]
Go Up
« previous
next »
CheeseForum.org » Forum
»
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
»
ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened
»
Finally Making My 6 Gallon Stilton