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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
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ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened
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My second Stilton
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Topic: My second Stilton (Read 4321 times)
shotski
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My second Stilton
«
on:
February 08, 2013, 02:03:33 AM »
I made my second Stilton last weekend and here are a couple of pictures of the making and today ready for the cave.
Ops named the first and second files wrong.
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bbracken677
Guest
Re: My second Stilton
«
Reply #1 on:
February 08, 2013, 02:43:53 AM »
They look really good! Well done!
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Al Lewis
Old Cheese
Location: Port Orchard Washington
Posts: 3,285
Cheeses: 179
Re: My second Stilton
«
Reply #2 on:
February 08, 2013, 05:36:41 AM »
Are you going to smooth the sides?
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shotski
Guest
Re: My second Stilton
«
Reply #3 on:
February 08, 2013, 11:23:35 AM »
Thanks bbracken677 .
Yes Al I did smooth the sides before putting it in the cave. I have been using the 200 cheese recipes that calls for no cutting but a light press ( I did 10lbs for 8 hours). I think I will try cutting the curd next time as the curd seemed fairly dry this time.
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shotski
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Re: My second Stilton
«
Reply #4 on:
February 09, 2013, 03:31:39 PM »
Quote from: Al Lewis on February 08, 2013, 05:36:41 AM
Are you going to smooth the sides?
As stated I had smoothed the Stilton but was not happy with it. Thanks again to H-K-J for posting his smoothing video, I realised I was being to gentle with it. All the other examples I had seen seemed soft and creamy when smoothed (I would call it more of a scraping to flaten) and then it would become creamy and seal all the openings.
<iframe width="640" height="360" src="
http://www.youtube.com/embed/U3o04QQCZTI?feature=player_embedded
" frameborder="0" allowfullscreen></iframe>
«
Last Edit: February 09, 2013, 04:29:28 PM by shotski
»
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shotski
Guest
Re: My second Stilton
«
Reply #5 on:
February 09, 2013, 05:50:54 PM »
Opsss forgot the picture after smoothing.
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H-K-J
Old Cheese
Location: South East Idaho
Posts: 1,776
Cheeses: 145
Act as if it were impossible to fail.
Re: My second Stilton
«
Reply #6 on:
February 09, 2013, 06:24:36 PM »
this was how
I was smoothing mine up before
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Never hit a man with glasses, use a baseball bat!
http://cocker-spanial-hair-in-my-food.blogspot.com/
shotski
Guest
Re: My second Stilton
«
Reply #7 on:
February 09, 2013, 07:06:31 PM »
That is the way I did it as well. At first glance it appears your SS mould has far less holes then my plastic mould, I wonder if it would retain more liquid keeping it softer? Just thinking out loud.
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H-K-J
Old Cheese
Location: South East Idaho
Posts: 1,776
Cheeses: 145
Act as if it were impossible to fail.
Re: My second Stilton
«
Reply #8 on:
February 09, 2013, 07:30:24 PM »
I can't say if that is the case, I used to use
this for a mold
and used
cheese cloth inside
to hold the curd,
the cheese cloth wicked away more whey from the cheese yet they were still quite moist and I still rubbed them
by hand
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Never hit a man with glasses, use a baseball bat!
http://cocker-spanial-hair-in-my-food.blogspot.com/
shotski
Guest
Re: My second Stilton
«
Reply #9 on:
February 18, 2013, 08:21:19 PM »
My Stilton at 16 days and all 3 are very different.
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bbracken677
Guest
Re: My second Stilton
«
Reply #10 on:
February 18, 2013, 09:18:33 PM »
LOL love the video H!
I like that method as opposed to using a knife. You could say it's more "hands on"
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H-K-J
Old Cheese
Location: South East Idaho
Posts: 1,776
Cheeses: 145
Act as if it were impossible to fail.
Re: My second Stilton
«
Reply #11 on:
February 18, 2013, 09:37:38 PM »
Yes, much more hands on
bb
Shotski, seeing these has alleviated some of the fears I have been having about my new one.
the one on the far right is looking quite
a bit like mine
.
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Never hit a man with glasses, use a baseball bat!
http://cocker-spanial-hair-in-my-food.blogspot.com/
shotski
Guest
Re: My second Stilton
«
Reply #12 on:
February 18, 2013, 10:15:58 PM »
The 2 smaller ones are in the same container but the larger one I have not been able to get the RH up over 70ish. I did read some where today that PR needs higher humidity to grow.
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H-K-J
Old Cheese
Location: South East Idaho
Posts: 1,776
Cheeses: 145
Act as if it were impossible to fail.
Re: My second Stilton
«
Reply #13 on:
February 18, 2013, 11:11:25 PM »
That is what's happening with mine, finally got it up to 85%, trying for 90%
I'll see what it says tonight, has been a real chore gettin it up this time for some reason
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Never hit a man with glasses, use a baseball bat!
http://cocker-spanial-hair-in-my-food.blogspot.com/
george
Guest
Re: My second Stilton
«
Reply #14 on:
February 19, 2013, 11:14:41 AM »
H-K-J, you have taken this forum to new heights. I mean, we're always talking about petting our cams, but this is the first time I've ever seen anyone pet a Stilton! A cheese to you for my smile of the morning.
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CheeseForum.org » Forum
»
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
»
ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened
»
My second Stilton