Author Topic: A few Stilton questions  (Read 385 times)

Offline steffb503

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A few Stilton questions
« on: April 11, 2013, 01:10:34 PM »
I made an 8 gallon batch of Stilton as per 200 homemade cheese recipe's book.
The make went good but the curds seemed very dry when they went into the mold. I flipped and kept it in the mold for about 5 days. There was no way to smooth, it just wanted to crumble.
It went into the cave @55 and 85% humidity.
It is about 2 weeks old. I pierced it today.
There is no rind rather it is totally covered in dark blue mold. What little inside the skewer pulled out was very creamy and tasty.
I am wondering if it needs to dry out a bit to form a good rind?
Sorry I am on dial up and can not post pics I can only email them.


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Offline Tomer1

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Re: A few Stilton questions
« Reply #1 on: April 11, 2013, 02:47:44 PM »
As you didnt seal it, PR is growing from both the outside in and inside out.

Quote
http://I flipped and kept it in the mold for about 5 days

How warm is it?  Its more pliable when the cheese is warm.    I decided to wait till day 6 to get it to be a bit softer before smoothening.

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Offline BobE102330

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Re: A few Stilton questions
« Reply #2 on: April 11, 2013, 03:13:42 PM »
My first couple were like that, too.  They were still very tasty.  As Tomer! suggested, a warm cheese is more amenable to smoothing.  A warm knife helps, too.  Smoothing downward also helps it stay together.  The first couple times I tried to smooth like I was spreading frosting, that seemed to make it want to fall apart.

Offline steffb503

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Re: A few Stilton questions
« Reply #3 on: April 12, 2013, 05:42:52 AM »
As you didnt seal it, PR is growing from both the outside in and inside out.

So should I vac seal it now?
It clearly has no rind just pr growing all over it. I thought I saw a bit of brown/yellow. Could it be too humid? It is in the cave @55 degrees and 88% humidity.
I think smoothing now will not be possible but I can try.

I can remove from cave , it will be warmer but drier.

Offline george (MaryJ)

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Re: A few Stilton questions
« Reply #4 on: April 12, 2013, 07:54:48 AM »
It's fine, don't worry about it.  It takes a while for the rest of the stuff to come, but c'mon, it's already covered with blue, that's whatcha want!

And it's definitely not too humid, technically 88% is a little low for it (90-95% is supposed to be optimum, but I've had problems over about 90% meself).  So really - it's fine!!   Talk to it like a plant every once in a while, it'll take right off!  :)
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Offline steffb503

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Re: A few Stilton questions
« Reply #5 on: April 12, 2013, 12:56:23 PM »
Clearly either way I will eat and enjoy it.
Thanks

Offline steffb503

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Re: A few Stilton questions
« Reply #6 on: April 25, 2013, 05:45:12 AM »
So this cheese is just over 1 month old. It is wrapped in saran wrap and in the fridge at 38 Degrees. It never got any sort of rind on it other than the total covering of blue. I sampled a bit yesterday...OMG it is delicious. Soft paste incredible blue veining and the taste. I will say it tastes perfect.
I will make this again for sure, hopefully it will get a better rind.

Offline BobE102330

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Re: A few Stilton questions
« Reply #7 on: April 25, 2013, 06:50:43 AM »
Congrats. A cheese for your success.