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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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Third Stilton-esque: getting close
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Topic: Third Stilton-esque: getting close (Read 5409 times)
Delislem
Guest
Re: Third Stilton-esque: getting close
«
Reply #15 on:
May 24, 2013, 12:22:13 AM »
Hi shotski,
I smoothed it at about five days, just before putting it in the cave. I made it on a Monday and smoothed and put into the cave on the following Saturday.
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shotski
Guest
Re: Third Stilton-esque: getting close
«
Reply #16 on:
May 24, 2013, 12:26:42 AM »
Thanks, I have started taking better notes. Here is the link to my 3rd Stilton if you are interested. You got very nice veining in the centre of your stilton.
http://cheeseforum.org/forum/index.php/topic,11445.0.html
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Delislem
Guest
Re: Third Stilton-esque: getting close
«
Reply #17 on:
May 24, 2013, 12:31:17 AM »
Hi Shotski,
I've been following the thread on your third Stilton. It looks wonderful. Can't wait to see the finished aged product.
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shotski
Guest
Re: Third Stilton-esque: getting close
«
Reply #18 on:
May 24, 2013, 12:47:00 AM »
How much milk did you start with and did you use cream as well? I do not have the book you referred to.
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Delislem
Guest
Re: Third Stilton-esque: getting close
«
Reply #19 on:
May 24, 2013, 12:54:32 AM »
Hi shotski,
I used 8 liters of milk (3.25%) store bought and 500 ml of 35% cream. cacl, meso C1 frozen from mother culture. Some PR at ripenining time and a pinch more when layering broken up curds in the mold.
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Spike
Medium Cheese
Location: Texas
Posts: 39
Cheeses: 10
Time to turn the cheese
Re: Third Stilton-esque: getting close
«
Reply #20 on:
May 27, 2013, 02:16:42 AM »
Beautiful Delislem! A definite cheese for you. As Tiarella has taught me " Cheese Erotica"
Good job.
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Delislem
Guest
Re: Third Stilton-esque: getting close
«
Reply #21 on:
May 27, 2013, 02:34:53 AM »
Thanks Spike,
Not being so polished, I would personally call it "food porn"
But your version is certainly more acceptable when I go out in the world. That being said, I probably should refrain from metaphors...they tend to get me into trouble.
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Tiarella
Old Cheese
Location: Chester, MA, US
Posts: 1,748
Cheeses: 81
Default personal text
Re: Third Stilton-esque: getting close
«
Reply #22 on:
May 27, 2013, 11:08:46 AM »
Quote from: Spike on May 27, 2013, 02:16:42 AM
Beautiful Delislem! A definite cheese for you. As Tiarella has taught me " Cheese Erotica"
Good job.
Thank you, Spike! As strange as it may seem, it really helps the forum feel more friendly to me.
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CheeseForum.org » Forum
»
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
»
ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened
»
Third Stilton-esque: getting close