Author Topic: My second Stilton  (Read 1126 times)

Offline shotski

  • Mature Cheese
  • ****
  • Location: Hamilton, On Canada
  • Posts: 313
  • Cheeses: 6
  • Default personal text
Re: My second Stilton
« Reply #15 on: March 29, 2013, 02:18:27 PM »
A quick update. It has been 8 weeks now since I made this Stilton. I am sorry to say that the two little ones are gone. I thought I would see how the blue is coming along in the last one. A little blue inside but not much so I periced it a second time and back into the cave.


Guests, join the CheeseForum.org community to remove this ad.


Offline jwalker

  • Old Cheese
  • *****
  • Location: Creston BC Canada
  • Posts: 648
  • Cheeses: 66
  • I thought I was indecisive , now I'm not so sure!
Re: My second Stilton
« Reply #16 on: March 30, 2013, 10:41:26 AM »
So you ate the little ones , how were they , what age did you let them ripen to?

What is the weight of the big one , I have a blue going myself and am just wondering what to expect.

They look great!

Cheers , Jim.
No..........I'm not a professional CheeseMaker , but I play one on TV.

Offline shotski

  • Mature Cheese
  • ****
  • Location: Hamilton, On Canada
  • Posts: 313
  • Cheeses: 6
  • Default personal text
Re: My second Stilton
« Reply #17 on: March 30, 2013, 10:59:11 AM »
So you ate the little ones , how were they , what age did you let them ripen to?

What is the weight of the big one , I have a blue going myself and am just wondering what to expect.

They look great!

Cheers , Jim.

Both small ones are gone. I started trying them @ 5 weeks and they had very nice  blue veining all the way through, a nice blue flavour and very creamy They were only 750g each so they didn't last long :'(. The large Stilton is just over 2kg. My cave is on the cool side so it takes a little longer.