Author Topic: Stilton Aging  (Read 1181 times)

Offline Delislem

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Stilton Aging
« on: January 20, 2013, 12:20:15 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.



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Offline shotski

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Re: Stilton Aging
« Reply #1 on: January 20, 2013, 12:42:06 PM »
Comming along nicely. It is hard to tell the size of the wheel, did you start with 2 gallons?

Offline Delislem

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Re: Stilton Aging
« Reply #2 on: January 20, 2013, 12:46:16 PM »
It's a one gallon. About 4-5 inches in diameter. Next time I'll do 2 gallons,.

Offline Delislem

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Re: Stilton Aging
« Reply #3 on: January 26, 2013, 09:06:00 AM »
At the end of week 3


Offline Al Lewis

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Re: Stilton Aging
« Reply #4 on: January 26, 2013, 10:08:25 AM »
Really cool.  Seems like it should have a little brown or tan in there by now though.


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Offline Delislem

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Re: Stilton Aging
« Reply #5 on: January 26, 2013, 11:29:25 AM »
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, 11:53:26 AM »
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. ::)

Offline Delislem

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Re: Stilton Aging
« Reply #7 on: January 26, 2013, 12:30:38 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, 02:33:18 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. ???

Offline Delislem

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Re: Stilton Aging
« Reply #9 on: February 02, 2013, 12:56:32 PM »
Now after 4 weeks



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Offline shotski

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

Offline Delislem

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Re: Stilton Aging
« Reply #11 on: February 02, 2013, 08:27:32 PM »
Unfortunately, I didn't take any side shots.

Offline Delislem

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Re: Stilton Aging
« Reply #12 on: March 02, 2013, 04:01:01 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.