Author Topic: Stilton #1  (Read 558 times)

Offline seemunkee

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Stilton #1
« on: April 15, 2013, 09:47:37 PM »
No problems on this one, at least I don't think it has problems.  This is my first attempt at a Stilton, and first large cheese.  Our old cake carrier turned out to be the perfect size.  This cheese takes up a majority of my small wine cooler.  Recipe is from Washington Cheese Guild.
Any comments or suggestions are appreciated.
Photos of curds, drained, after 4 days in the mold, smoothing, one week of aging, two weeks of aging. 


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Offline Boofer

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Re: Stilton #1
« Reply #1 on: April 15, 2013, 11:08:33 PM »
Looking good so far. Nice smoothing job. :)

A cheese for your efforts. ;)

-Boofer-
Let's ferment something!
Bread, beer, wine, cheese...it's all good.

Offline KTownCheese

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Re: Stilton #1
« Reply #2 on: April 16, 2013, 07:59:44 AM »
What cultures did you use for this?
Also, how did you get the smoothing?  I woudl like to try this with my recent stilton!

Thanks
Al

Offline seemunkee

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Re: Stilton #1
« Reply #3 on: April 16, 2013, 08:09:31 AM »
I used MM100 and P. roqueforti
Cake spatula for smoothing

Offline KTownCheese

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Re: Stilton #1
« Reply #4 on: April 16, 2013, 08:12:20 AM »
Thanks!  I recently put one on using C101 and P.R.
Please post your comments on the tatse when complete as Stilton is a recipe I would like to perfect and Iwoudl like to experiement with other cultures.

Cheers
Al 


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Offline hoeklijn

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Re: Stilton #1
« Reply #5 on: April 16, 2013, 09:49:10 AM »
That's a nice looking one! How are you going to treat the rind? I'm still cleaning mine on a regular base with water and salt....

- Herman -