Author Topic: Stilton Aging  (Read 3642 times)

Delislem

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Stilton Aging
« on: January 20, 2013, 06:20:15 PM »
Hi all,

I tried this last year when I made my first Stilton and thought it would be fun to try again. Attached is a timelapse of my aging cheese. I will keep updating it every week.


shotski

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Re: Stilton Aging
« Reply #1 on: January 20, 2013, 06:42:06 PM »
Comming along nicely. It is hard to tell the size of the wheel, did you start with 2 gallons?

Delislem

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Re: Stilton Aging
« Reply #2 on: January 20, 2013, 06:46:16 PM »
It's a one gallon. About 4-5 inches in diameter. Next time I'll do 2 gallons,.

Delislem

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Re: Stilton Aging
« Reply #3 on: January 26, 2013, 03:06:00 PM »
At the end of week 3


Offline Al Lewis

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Re: Stilton Aging
« Reply #4 on: January 26, 2013, 04:08:25 PM »
Really cool.  Seems like it should have a little brown or tan in there by now though.
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Delislem

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Re: Stilton Aging
« Reply #5 on: January 26, 2013, 05:29:25 PM »
It's not really visible on the photo but there is a bit on that side. There is more on the other side. Last year I had none at all. It was all greyish green/blue. The taste was great though.

Offline Al Lewis

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Re: Stilton Aging
« Reply #6 on: January 26, 2013, 05:53:26 PM »
Cool!  I think it depends a lot on whatever localized molds are floating around in the air.  I'm sure that makes each one unique. ::)
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Delislem

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Re: Stilton Aging
« Reply #7 on: January 26, 2013, 06:30:38 PM »
My cave may also be on the drier side: 85% humidity. The orange mold grew when the cover of my aging container was almost completely closed and there was a bit of condensation on it.

Offline Al Lewis

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Re: Stilton Aging
« Reply #8 on: January 26, 2013, 08:33:18 PM »
That's strange because mine is usually at 85% or a little higher.  I didn't use a container however due to the size of the thing.  I also take it out each day to breathe for a while. ???
Making the World a Safer Place, One Cheese at a Time! My Food Blog and Videos

Delislem

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Re: Stilton Aging
« Reply #9 on: February 02, 2013, 06:56:32 PM »
Now after 4 weeks


shotski

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Re: Stilton Aging
« Reply #10 on: February 02, 2013, 08:25:07 PM »
coming along nicely. Do you have a side view?

Delislem

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Re: Stilton Aging
« Reply #11 on: February 03, 2013, 02:27:32 AM »
Unfortunately, I didn't take any side shots.

Delislem

  • Guest
Re: Stilton Aging
« Reply #12 on: March 02, 2013, 10:01:01 PM »
And here is the finished products at 2 months. Much less blue than I hoped for and much less than last year. Seems like the curd was too tighly packed to allow for air. The holes I punched seem also to have been too small and closed bcak quickly. Still a great tasting cheese. I'M starting a 2 gallon one today.