Author Topic: Finally Making My 6 Gallon Stilton  (Read 8818 times)

Offline H-K-J

  • Old Cheese
  • *****
  • Location: South-east ID
  • Posts: 1,453
  • Cheeses: 116
  • Act as if it were impossible to fail.
    • Cookin with uh dash dogs hair
Re: Finally Making My 6 Gallon Stilton
« Reply #120 on: March 17, 2013, 02:19:36 PM »
As soon I I figure out how tuh keep it from meltin through the grill I won't need the beef, well maybe for a side dish ;D ;)
"Happiness is not the absence of conflict, But the ability to cope with it."http://cocker-spanial-hair-in-my-food.blogspot.com/

Offline steffb503

  • Catskill Mts, NY State, USA
  • Old Cheese
  • *****
  • Posts: 517
  • Cheeses: 10
    • M & S Farm
Re: Finally Making My 6 Gallon Stilton
« Reply #121 on: April 11, 2013, 06:07:17 AM »
Al, Did you ever wrap your Stilton in foil?
Or just let the rind develop the whole time in the cave?

Offline Al Lewis

  • Old Cheese
  • *****
  • Location: Port Orchard Washington
  • Posts: 2,038
  • Cheeses: 85
Re: Finally Making My 6 Gallon Stilton
« Reply #122 on: April 11, 2013, 11:22:23 AM »
Left it in the cave.  Wrapped it in cling film after I cut it.
Making the World a Safer Place, One Cheese at a Time!  http://alewis64.blogspot.com/