Author Topic: Stilton Style (First), Question  (Read 2910 times)

Offline rolsen99

  • Mature Cheese
  • ****
  • Location: Detroit Area, MI
  • Posts: 100
  • Cheeses: 3
  • Default personal text
Re: Stilton Style (First), Question
« Reply #15 on: December 30, 2012, 10:16:13 AM »
That looks great.  Sounds like I just need patience for mine to blue up.


Guests, join the CheeseForum.org community to remove this ad.


Offline sofusryge

  • Medium Cheese
  • ***
  • Location: Denmark
  • Posts: 64
  • Cheeses: 2
  • Bees, chickens, gardening, brewing, cheesing
    • Fremstillet i Forstaden
Re: Stilton Style (First), Question
« Reply #16 on: December 30, 2012, 10:21:41 AM »
Your milled curds should look somewhat like this. I like your plan to wait out this cheese and use it to gain experience.




Offline H-K-J

  • Old Cheese
  • *****
  • Location: South-east ID
  • Posts: 1,262
  • Cheeses: 80
  • By failing to prepare, you are preparing to fail.
    • Cookin with uh dash dogs hair
Re: Stilton Style (First), Question
« Reply #17 on: December 30, 2012, 10:22:36 AM »
Thumb size is what I do, my second brick blue was milled slightly larger and it still turned out nice.
it is not at all unusual not to have bluing in 4 or 5 days, don't you worry it'll come on
the smell will be like feet and blue if it smells like ammonia that would be the time to start to worry
act as if it were impossible to fail.

Offline Al Lewis

  • Old Cheese
  • *****
  • Location: Port Orchard Washington
  • Posts: 1,116
  • Cheeses: 38
Re: Stilton Style (First), Question
« Reply #18 on: December 30, 2012, 10:26:29 AM »
That looks great.  Sounds like I just need patience for mine to blue up.

Yeah, that's what Mary told me too. Be patient. LOL

Offline rolsen99

  • Mature Cheese
  • ****
  • Location: Detroit Area, MI
  • Posts: 100
  • Cheeses: 3
  • Default personal text
Re: Stilton Style (First), Question
« Reply #19 on: December 30, 2012, 10:30:01 AM »
Thanks everyone.  Looks like I should have paid more attention to this site prior to the make!


Guests, join the CheeseForum.org community to remove this ad.


Offline Al Lewis

  • Old Cheese
  • *****
  • Location: Port Orchard Washington
  • Posts: 1,116
  • Cheeses: 38
Re: Stilton Style (First), Question
« Reply #20 on: December 30, 2012, 10:32:54 AM »
Don't feel bad, you're learning the same as me and a lot of other people.  Personally I don't make a cheese without first consulting these folks and this site.  ???

Offline rolsen99

  • Mature Cheese
  • ****
  • Location: Detroit Area, MI
  • Posts: 100
  • Cheeses: 3
  • Default personal text
Re: Stilton Style (First), Question
« Reply #21 on: December 30, 2012, 10:40:24 AM »
Now I am wondering if I have the ammonia smell lol.  I think now it has less blue/feet smell and more sharp stink than anything.  Can't remember what ammonia smells like.

What causes the ammonia stink?  Contamination?

Offline H-K-J

  • Old Cheese
  • *****
  • Location: South-east ID
  • Posts: 1,262
  • Cheeses: 80
  • By failing to prepare, you are preparing to fail.
    • Cookin with uh dash dogs hair
Re: Stilton Style (First), Question
« Reply #22 on: December 30, 2012, 10:45:27 AM »
usually to high of RH, you shouldn't have that yet were it is still in the mold ;)
act as if it were impossible to fail.

Offline rolsen99

  • Mature Cheese
  • ****
  • Location: Detroit Area, MI
  • Posts: 100
  • Cheeses: 3
  • Default personal text
Re: Stilton Style (First), Question
« Reply #23 on: December 30, 2012, 11:15:13 AM »
 This is so stressful! :D

Offline H-K-J

  • Old Cheese
  • *****
  • Location: South-east ID
  • Posts: 1,262
  • Cheeses: 80
  • By failing to prepare, you are preparing to fail.
    • Cookin with uh dash dogs hair
Re: Stilton Style (First), Question
« Reply #24 on: December 30, 2012, 11:25:56 AM »
It will seem that way at first :o but you will work it out. there are alot of people here to help, just ask :D
my first real blue was a scary proposition yet I think one of the tastier cheese I made
act as if it were impossible to fail.


Guests, join the CheeseForum.org community to remove this ad.


Offline rolsen99

  • Mature Cheese
  • ****
  • Location: Detroit Area, MI
  • Posts: 100
  • Cheeses: 3
  • Default personal text
Re: Stilton Style (First), Question
« Reply #25 on: December 30, 2012, 01:34:58 PM »
Tomorrow will be day 5, should I go ahead and put it in the cave enen if it isn't blueing much?  I do have a nice container for it in the cave.

Offline Al Lewis

  • Old Cheese
  • *****
  • Location: Port Orchard Washington
  • Posts: 1,116
  • Cheeses: 38
Re: Stilton Style (First), Question
« Reply #26 on: December 30, 2012, 02:17:01 PM »
I leave mine in the mold at room temperature for 5 days.  Then I take it out of the mold and leave it at room temperature for a further 5 days.  Then I put it in the cave.

Offline AndreasMergner

  • Mature Cheese
  • ****
  • Location: Albany, NY, USA
  • Posts: 166
  • Cheeses: 4
  • Having fun making cheese
Re: Stilton Style (First), Question
« Reply #27 on: December 30, 2012, 02:21:44 PM »
I am in the same boat as you.  I am making my first Stilton too.  I made mine a couple of days ahead of yours and I still don't have blue yet.

Offline rolsen99

  • Mature Cheese
  • ****
  • Location: Detroit Area, MI
  • Posts: 100
  • Cheeses: 3
  • Default personal text
Re: Stilton Style (First), Question
« Reply #28 on: December 30, 2012, 02:50:35 PM »
I leave mine in the mold at room temperature for 5 days.  Then I take it out of the mold and leave it at room temperature for a further 5 days.  Then I put it in the cave.

OK, I will test it's strength tomorrow to see if it can stand on it's own  :-\ , try to smooth it, then let it rest longer at room temp.

I am in the same boat as you.  I am making my first Stilton too.  I made mine a couple of days ahead of yours and I still don't have blue yet.

Andreas, it looks like we both used a slurry from an existing blue, this may be part of the reason I am guessing.

Offline Al Lewis

  • Old Cheese
  • *****
  • Location: Port Orchard Washington
  • Posts: 1,116
  • Cheeses: 38