Author Topic: First (approx) Stilton!  (Read 5386 times)

Offline AndreasMergner

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Re: First (approx) Stilton!
« Reply #75 on: February 14, 2013, 04:25:01 PM »
SS: same thing happens with our toilets if we let then go too long between cleanings!  Orangey stuff/linens on the bowl. 

HKJ: I know the linens gave it a really good smell.  When I pierced it last week I didn't want to wash my hands because they smelled so delicious.  Maybe that's a little gross, but there are people who think cheese is gross because stuff grows in it.  I do think it is contributing to the flavor, but I have not really focused on the details of the taste bc of the sharpness.  So, you left it in the cave for a month and then the fridge?  I would think the cave would make sense for a bit....as long as it is vac bagged.  I am very happy that it will smooth out with a bit of aging.  It does sounds like I will have a great cheese in a month or so.  (salivating)  Glad to have you chime in!

Bob: I think I will be blued out, but sounds like aging will only help it anyway.  Did you vac bag yours when it was in the fridge?  This Stilton is probably a bit drier than typical because I was combating linens for a while.  It is slightly creamy with some crumbliness and not waxy.  I'd love to get some PR from you.  I think just a very small amount goes a long way!  Maybe we can share some p shermanii too if you have some or if you don't, if I buy some....?  :)

Offline BobE102330

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Re: First (approx) Stilton!
« Reply #76 on: February 14, 2013, 04:34:07 PM »
No vac bagging, just kept it in a small container.  The PR will just keep getting sharper, vac it and chill it.  I don't think this will mellow with age like a cheddar.

I've got PS to share, too.  Attempted Jarlsberg last weekend.  We'll see how it comes out in a few months.   

Offline AndreasMergner

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Re: First (approx) Stilton!
« Reply #77 on: February 14, 2013, 04:55:56 PM »
Sounds great, Bob.  I can give you some homebrew if you can bring some bottles (without screw tops).  ...or some of my freshly roasted coffee if you prefer.  :)

Offline Tomer1

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Re: First (approx) Stilton!
« Reply #78 on: February 14, 2013, 07:24:15 PM »
WOw! the veining pattern is just like the real thing!  great work.
Aging it in vacuum will maintain the texture (retain moisture) but you will get stronger flavor rather then mellower.
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Offline Al Lewis

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Re: First (approx) Stilton!
« Reply #79 on: February 14, 2013, 07:58:07 PM »
Looks beautiful Andreas!!  Glad you stuck with it to the end. :D

Offline JeffHamm

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Re: First (approx) Stilton!
« Reply #80 on: February 14, 2013, 08:00:28 PM »
That really does look fantastic, a cheese to you!  The one stiltonesque I've attempted just got too strong and amoniated as it aged.  I think you should freeze some, keep some in your cave to test what happens when you age it out, give some away, and eat lots. :)

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Offline george (MaryJ)

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Re: First (approx) Stilton!
« Reply #81 on: February 15, 2013, 04:51:31 AM »
Andreas, that sounds about like the flavor I used to get at 7-8 weeks.  Got rid of most of it by only aging for 5 weeks - comes out perfect for me then.

And to add to the chorus - nice veining!
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Offline AndreasMergner

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Re: First (approx) Stilton!
« Reply #82 on: February 15, 2013, 07:57:15 AM »
Thanks for the kudos everyone.  :)  I finally got one to come out well.

So now there is talk that the flavor will intensify with vac bagging?  Oh no.  I wish I had checked this cheese last week or even the week before.  I had read that 8 weeks or even 3 months would be best.  I wonder why there is so much disparity between aging times.  Maybe I should have pierced a while later so the paste of the cheese developed more before the blue took over.  Maybe something to try next time. 


Offline rolsen99

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Re: First (approx) Stilton!
« Reply #83 on: February 15, 2013, 09:55:20 AM »
That looks great!  I can only hope mine turns out as nice looking.  I am at 7.5 weeks, you have me wondering if I should cut mine.

Offline AndreasMergner

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Re: First (approx) Stilton!
« Reply #84 on: February 15, 2013, 01:13:53 PM »
Rolsen: I would.  Use a cheese trier or a veg/apple corer.  That way you can always seal it up and age it longer.  Yours is a few days older than mine.  Better to taste often than get it overripe - especially with a blue.  I like mild blue (love med blue), but don't like too much blue.  Depends on where your line is too.

Offline rolsen99

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Re: First (approx) Stilton!
« Reply #85 on: February 15, 2013, 02:37:40 PM »
I bought a corer today just for that reason.  Can't wait to get home  :D