Author Topic: Stilton Style (First), Question  (Read 4466 times)

Offline rolsen99

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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.

Offline sofusryge

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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.




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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

Offline Al Lewis

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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
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Offline rolsen99

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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!

Offline Al Lewis

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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.  ???
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Offline rolsen99

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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?

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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 ;)

Offline rolsen99

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Re: Stilton Style (First), Question
« Reply #23 on: December 30, 2012, 11:15:13 AM »
 This is so stressful! :D

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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

Offline rolsen99

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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

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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.
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Offline AndreasMergner

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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

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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

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