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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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Stilton 2
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Topic: Stilton 2 (Read 1326 times)
KTownCheese
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Stilton 2
«
on:
May 16, 2013, 11:06:00 PM »
Second Stilton. Tweaked with the help of the forum members.
Changes include:
- doubled the volume
- stacked the curds higher
- stirred for the proper length of time as per the recipe
- used skewers to pierce the cheese or better mold growth
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hoeklijn
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Re: Stilton 2
«
Reply #1 on:
May 17, 2013, 11:41:12 AM »
Looking good! Are you going to treat the rind in any way?
I use to get mine out of the cave every day for half an hour and cleaned the rind twice week with a brine solution...
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KTownCheese
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Re: Stilton 2
«
Reply #2 on:
May 17, 2013, 05:12:33 PM »
Yes I wash it with a weak brine solution once a day. Otherwise it will grow lots of white mold and turn into a brie type cheese. That was my problem with my last stilton, too soft and i didnt ever wash it.
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CheeseForum.org » Forum
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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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Stilton 2