H-K-J's 2nd 5 gallon Stilton

[H-K-J]

Might have to try that one, although it may be hard to find here.

[beechercreature]

Thinking about buying a new smoker this weekend, or tomorrow, so I can make salami.  Know anything about MasterForge?  I'm looking at an electric one that goes down to 100F so I can smoke cheese and cold smoke hams and Cotta Salami.

i don't mean to derail this thread any, but here's a couple different ways to do salamis

http://homebrewforums.net/discussion/713/frys-smoke-house/p1

http://homebrewforums.net/discussion/140/dry-cured-smoked-venison-salami#Item_18


and with that one, he is able to take it apart and store it flat so it's not taking up a bunch of room when not in use.

[HB]

Might have to try that one, although it may be hard to find here.

I've gotten it from Atkinson's before. I'm in Idaho, so it may not be as hard as you think.

[H-K-J]

HB, I don't have a Atkinson's around here I am going to check a couple other stores I think might have it.

BTW decided to wait a little longer on the smoothing of the Stilton
Started to slip the mold off and it didn't seem as solid as the last make I did,
I took a pic off what I saw and man O man is the PR takin off on this one, Haven't seen this much blue on any of the others I made.
WOW!!

[HB]

Looks beautiful!

[Al Lewis]

Looks great but that would be unusual on one of my Stilton makes.  Blue never shows up until 5 days after the mold is off.

[shotski]

I don't know, I have been thinkin about a smoked Stilton
Not sayin I would do this one, but maybe a 2 or 3 gallon make just to check it out
HHHHmmmmmm?

Have you tried the Salem Smokehaus blue? I am not usually into smoked cheese, but I like this one. The strength of the blue holds up to the smoke. I bet it depends what wood you use. I think Smokehaus is cold smoked with applewood.

That sounds so good. I will have to try it when my Stilton is ready. Thanks for the Idea. 

[shotski]

HB, I don't have a Atkinson's around here I am going to check a couple other stores I think might have it.

BTW decided to wait a little longer on the smoothing of the Stilton
Started to slip the mold off and it didn't seem as solid as the last make I did,
I took a pic off what I saw and man O man is the PR takin off on this one, Haven't seen this much blue on any of the others I made.
WOW!!

That's a beautiful thing H-K-J, I just love the aroma of this cheese at all stages.

[H-K-J]

AL. this was 5 days in the mold and I was just checkin
After a cool one I said WTH go for it
this turned out so neet

[Al Lewis]

Very nice job of smoothing!!!  Looking awesome buddy!!!

[H-K-J]

Never tried smoothing one out with a knife , this worked excellent

http://youtu.be/U3o04QQCZTI

[beechercreature]

looks great already. nice job on the smoothing. my efforts have not been so successful.

[shotski]

looks great already. nice job on the smoothing. my efforts have not been so successful.

Thanks for the video H-K-J. I think I need to be a little more aggressive doing mine to get it smoother. I have not wanted to hurt it  )

[Al Lewis]

Great video!! Before I made my first ones I found a video on YouTube taken at the plant where they make Stilton.  It showed a lady smoothing one of the big Stiltons with a knife.  I tried it on mine with limited success.  I think mine was a bit dry on the outside.

[H-K-J]

I think I need to be a little more aggressive doing mine to get it smoother. I have not wanted to hurt it

I know what you mean, I have been just smoothing them with just my fingers,
although that worked to seal the holes, I just wasn't getting the Stilton exterior look that I was seeing in all of the videos.
this seems to be much more like what I have seen

I think mine was a bit dry on the outside.

My stiltons have always been very moist on the out side I was just afraid that they hadn't knitted together well enough and I would just create a pile of mush.
This time I just cowboyed up and went after it (maybe you can see the nervous perspiration on my brow )