Author Topic: My First Stilton  (Read 3514 times)

KTownCheese

  • Guest
Re: My First Stilton
« Reply #15 on: April 30, 2013, 05:35:34 PM »
I decided to cut into the stilton early as it was getting very soft.  What a rookie mistake!  Cheese was good but I know it could have been so much better If I had just resisted the urge.  I think I will try this cheese again, only this time I will put it in the appropriate mold.

shotski

  • Guest
Re: My First Stilton
« Reply #16 on: April 30, 2013, 08:19:49 PM »
how old was it ? God knows it is Sooooooooooooooooooo hard to resist cutting into them.

Offline H-K-J

  • Old Cheese
  • *****
  • Location: Southern Oregon
  • Posts: 1,776
  • Cheeses: 145
  • Act as if it were impossible to fail.
    • Cookin with uh dash dogs hair
Re: My First Stilton
« Reply #17 on: May 01, 2013, 01:14:05 AM »
Bin there done that :-[
Never hit a man with glasses, use a baseball bat!
http://cocker-spanial-hair-in-my-food.blogspot.com/

Offline steffb503

  • Catskill Mts, NY State, USA
  • Old Cheese
  • *****
  • Posts: 595
  • Cheeses: 11
    • M & S Farm
Re: My First Stilton
« Reply #18 on: May 01, 2013, 10:38:35 AM »
I had the very same issue with the first Stilton I made. It was ready in 4 weeks and it tastes amazing.

KTownCheese

  • Guest
Re: My First Stilton
« Reply #19 on: May 01, 2013, 12:40:51 PM »
I think it was only 3 wweks old or so.  Still it was pretty good.  Im reserving myself to wait the full term for the coastal blue and jarlsberg I have going right now

KTownCheese

  • Guest
Re: My First Stilton
« Reply #20 on: May 13, 2013, 12:26:12 PM »
Just an update, the stilton is gone.  It seemed that a week or two in foil in the fridge really set this cheese straight.  The taste developed into an amazing blue/brie blend.  Quite the treat!