Author Topic: H-K-J's 2nd 5 gallon Stilton  (Read 4606 times)

Offline shotski

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Re: H-K-J's 2nd 5 gallon Stilton
« Reply #30 on: February 09, 2013, 11:11:10 AM »
"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 )"

Ya I noticed that but the wife was all over it as is mine sneaking a piece when ever she thinks she won't get her finger cut off. I have read about cutting the curd and not pressing have you tried that because both of my Stiltons have been quite dry. Maybe that is just how it should be.


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Offline Al Lewis

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Re: H-K-J's 2nd 5 gallon Stilton
« Reply #31 on: February 09, 2013, 11:12:54 AM »
The lady in the video I mentioned said you always have to smooth from bottom to top but yours seemed to work fine.  I'll get it right one day. :-[

Offline H-K-J

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Re: H-K-J's 2nd 5 gallon Stilton
« Reply #32 on: February 09, 2013, 11:15:30 AM »
Me to Al if I keep workin at it, I'm uh gonna get er right LOL :o
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Offline Al Lewis

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Re: H-K-J's 2nd 5 gallon Stilton
« Reply #33 on: February 09, 2013, 01:24:11 PM »
Me to Al if I keep workin at it, I'm uh gonna get er right LOL :o

I'd say you're there!! :D

Offline H-K-J

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Re: H-K-J's 2nd 5 gallon Stilton
« Reply #34 on: February 11, 2013, 09:27:22 AM »
I have been flipping this since Friday still getting some whey but the top (when flipped) has what seems to me is more of a fatty feel to it.
Never had a Stilton do this before, I am wondering if my needle point mats aren't letting it drain off properly. :-\
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Offline Sailor Con Queso

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Re: H-K-J's 2nd 5 gallon Stilton
« Reply #35 on: February 11, 2013, 09:30:49 AM »
Your mats need to have a maximum of 5 holes/inch. Any tighter weave will trap moisture.
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Offline H-K-J

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Re: H-K-J's 2nd 5 gallon Stilton
« Reply #36 on: February 11, 2013, 10:10:45 AM »
Thanks Sailor, I just checked mine and they have 6 so off to the store I go,
thanks for the quick answer.
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Offline Tiarella

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Re: H-K-J's 2nd 5 gallon Stilton
« Reply #37 on: February 11, 2013, 12:19:39 PM »
Thanks Sailor, I just checked mine and they have 6 so off to the store I go,
thanks for the quick answer.

It's not only the mesh size but also what the mesh is on AND whether the mesh is a woven or punched type mesh.  Woven style allows flow of whey even if the mat is on a solid surface.  needlepoint mats usually just trap a little square of moisture and don't let it flow away unless the holes are big enough and it's held up off a solid surface.  because the strands of a woven style go over and under alternating cross strands there is room for it to flow.  Somewhere on the forum is a photo of the mats that iratherfly stocks.  They are pretty darn cheap and certainly food grade which is a plus.  Working with fats and acids makes me want to be especially careful about what comes in contact with the cheese.  Good luck!!!!   :D

Offline H-K-J

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Re: H-K-J's 2nd 5 gallon Stilton
« Reply #38 on: February 11, 2013, 01:08:44 PM »
Ms t
This is what I have used all along, yet this cheese is draining like this, just wierd, the mat is a 6 count on top of egg crate.
this is the first Stilton to be draining after 8 day's ???
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Offline H-K-J

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Re: H-K-J's 2nd 5 gallon Stilton
« Reply #39 on: February 12, 2013, 05:46:13 PM »
I have come to the conclusion that this is fat weeping out of the cheese, I also think the kitchen is to warm and the temp fluctuate's to much.
So off to the cooler room, the RH is way to low even in the ageing container around 75% +/- 2 or 3% and I have never had a problem keeping it up to 90%
although the mold is growing on the rind, it's not the same as before, not a bad difference, just different, or it's just new cheese jitters  :o
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Offline shotski

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Re: H-K-J's 2nd 5 gallon Stilton
« Reply #40 on: February 12, 2013, 06:52:38 PM »
Very nice H-K-J. I thought you should put it in your cave after 5 days.

Offline H-K-J

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Re: H-K-J's 2nd 5 gallon Stilton
« Reply #41 on: February 12, 2013, 07:08:55 PM »
normally I flip it in the mold for 5 days then smooth the cheese then keep it at room temp in the dark covered, flipping for 7 days then the cool room at high RH for a month then pierce, it just seems to change and I try to adjust so the rind develops the way I think it should. so now I am back at the new cheese jitters :-\ (and 2 beers and uh shot ^-^)
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Offline Al Lewis

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Re: H-K-J's 2nd 5 gallon Stilton
« Reply #42 on: February 12, 2013, 07:44:36 PM »
Have another shot and stop worrying.  It will be fine in the end.  I cut that failed cambozola open the other day and the blue center was awesome.  PR always comes through in the end!! ;)

Offline H-K-J

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Re: H-K-J's 2nd 5 gallon Stilton
« Reply #43 on: February 13, 2013, 10:52:10 AM »
LOL Al :)

I brought it out this morning to air and flip it, the greasy feel is gone and the top and bottom feel dry.
So I am sayin the kitchen was to warm, also the RH has to be up to 90% the walls of the ageing container were completely steamed over.
I am thinking my thermometer/RH meter is way off, the readings are 72% RH and 85 deg. F, that room hasn't been that hot even on the hottest day of the summer.
I guess if I can't get my meter to reset it is time to buy a new one. :(
the blue is really takin off, lots more blue this morning :D
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Offline bbracken677

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Re: H-K-J's 2nd 5 gallon Stilton
« Reply #44 on: February 13, 2013, 11:37:18 AM »
That looks outstanding!  Going to start calling you Mr. Stilton for your expertise in making those.  ;D

I cut a small wedge from each of the 2 stiltons I made...the first one that got pressed and totally neglected over Thanksgiving is slightly creamy and has a very few blue veins, but needs a bit more aging I think...the other which was made correctly a week or 2 later has more blue inside, creamier,  but also needs more aging, although the flavor and texturre was very close to what I am looking for in a blue. My inspiration to continue down the stilton line is all due to seeing your work, and imagining how they taste!  Thanks H-K-J!