Author Topic: Stilton Approximation #3  (Read 780 times)

Offline BobE102330

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Stilton Approximation #3
« on: March 28, 2013, 08:07:26 PM »
A make for my Dad's birthday in May. Stilton is his favorite cheese.  Following Pav's recipe, I got a little warm, let it cool back down to 87F for culture and then renneted at 86.  After draining overnight, I milled and packed into a Camembert mold.  I was worried that the curds were too stiff to smooth, like my last two attempts.  Four days warm, draining and flipping at least daily.  The fifth morning into the cave at 55F.  By evening I had a nice coating of blue.  At that point, encouraged by various threads suggesting just press hard to smooth.  To my surprise, I was able to get the cheese quite smooth.  I waited until day 11 to pierce. 

Today is day 12, and here is my cheese.  There is a small pile of blue curd next to the Stilton that wouldn't fit in my mold.  It didn't seem to weigh enough to make it knit well even though it was flipped in a Camembert mold just like big brother.  I'll let it ripen with my Stilton and use it crumbled in salad, etc.  Even at this young stage the curds are quite tasty.


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Offline bbracken677

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Re: Stilton Approximation #3
« Reply #1 on: March 29, 2013, 07:06:17 AM »
Looks ready-to-eat!!  Great looking stilton!

Offline H-K-J

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Re: Stilton Approximation #3
« Reply #2 on: March 29, 2013, 09:50:33 AM »
As scary as that looks it is going to be fantastic :o
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Offline BobE102330

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Re: Stilton Approximation #3
« Reply #3 on: March 29, 2013, 10:32:54 AM »
Thanks guys.  This is my first using purchased PR, my others were made with a slurry.  This seems to be a very aggressive strain, although it is supposed to be medium sharpness.

Offline BobE102330

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Re: Stilton Approximation #3
« Reply #4 on: April 11, 2013, 11:56:09 AM »
Here he is at 4 1/2 weeks.  Smells great.  A bit of linens to keep under control, but this is the first time I am getting a standard Stilton rind.



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Offline BobE102330

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Re: Stilton Approximation #3
« Reply #5 on: May 03, 2013, 09:35:59 PM »
Cracked open Dad's birthday present today. Best one yet. Nice bite and creamy texture. Dad is happy with his birthday present so I am happy.

Offline JeffHamm

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Re: Stilton Approximation #3
« Reply #6 on: May 04, 2013, 12:44:30 AM »
That is an excellent looking blue.  A cheese to you! 

- Jeff
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Offline BobE102330

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Re: Stilton Approximation #3
« Reply #7 on: May 04, 2013, 06:28:38 AM »
Thanks Jeff. It was all I could do to stop eating it. We're taking it to a Kentucky Derby party tonight. Dad said "but just a piece I don't want to share it all"

Offline bbracken677

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Re: Stilton Approximation #3
« Reply #8 on: May 04, 2013, 10:20:16 AM »
Great looking Blue!!  Really nice marbling there!  Really!!!

A cheese for your most excellent success!

Offline jwalker

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Re: Stilton Approximation #3
« Reply #9 on: May 05, 2013, 09:31:14 AM »
Another cheese to you , that looks delicious !

I am just now making my first Stilton as I type this. ;D

I hope it comes out as good as yours.

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


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Offline Schnecken Slayer

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Re: Stilton Approximation #3
« Reply #10 on: May 05, 2013, 12:44:31 PM »
What a great result. That marbling really is a thing of beauty.
A well deserved cheese for your efforts.
-Bill
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Offline High Altitude

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Re: Stilton Approximation #3
« Reply #11 on: May 05, 2013, 01:59:11 PM »
Wow!  As scary as that thing looks to me (I am NOT a blue cheese eater....yet), it definitely deserves all the "cheeses" it can get.  So here's another from me!   Awesome job, and a very touching gift for your Dad  ;D.
Have some (homemade) wine with that cheese!

Offline BobE102330

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Re: Stilton Approximation #3
« Reply #12 on: May 05, 2013, 04:58:46 PM »
Thanks for the cheeses