Author Topic: Third Stilton  (Read 10195 times)

shotski

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Re: Third Stilton
« Reply #30 on: July 21, 2013, 06:18:32 PM »
Break out the cheese iron and take a core sample.  You never know, they may be at the height of perfection already and if not you can just reseal it.  Cool rinds by the way, my stilton just decided to turn a golden yellow and never got the really insane rind like yours has.

I think I will do that now

shotski

  • Guest
Re: Third Stilton
« Reply #31 on: July 21, 2013, 07:17:52 PM »
Well I took a core sample and looked really nicely. I cut it open and to my surprise there is some orange going through it as well. I added Geo 15 does anyone know it this is Geo or what it is.

Thanks

John

Smurfmacaw

  • Guest
Re: Third Stilton
« Reply #32 on: July 21, 2013, 08:04:34 PM »
Wow,

that looks great!  If it tastes as good as it looks it'll be a real treat.  I've got another three weeks on my stilton.  Have a cheese for a great looking cheese.

mike

shotski

  • Guest
Re: Third Stilton
« Reply #33 on: July 21, 2013, 08:22:29 PM »
Wow,

that looks great!  If it tastes as good as it looks it'll be a real treat.  I've got another three weeks on my Stilton.  Have a cheese for a great looking cheese.

mike

Thanks for the cheese Mike. It tastes really good.

John

jwalker

  • Guest
Re: Third Stilton
« Reply #34 on: July 22, 2013, 11:44:56 AM »
Well I took a core sample and looked really nicely. I cut it open and to my surprise there is some orange going through it as well. I added Geo 15 does anyone know it this is Geo or what it is.

Thanks

John

I get that in all my blues as well , not sure what it is , but there all good.

Good looking cheese !

Offline Schnecken Slayer

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Re: Third Stilton
« Reply #35 on: July 22, 2013, 04:04:20 PM »
Well I took a core sample and looked really nicely. I cut it open and to my surprise there is some orange going through it as well. I added Geo 15 does anyone know it this is Geo or what it is.

Thanks

John
That looks like B Linens. I had it running through my Stilton as well.
« Last Edit: July 22, 2013, 04:09:30 PM by Schnecken Slayer »
-Bill
One day I will add something here...

shotski

  • Guest
Re: Third Stilton
« Reply #36 on: July 22, 2013, 07:47:58 PM »
Thanks for the feed back Schnecken  and Jim. My first 2 did not have any orange in them at all, so I was surprised when I cut it open.

DexterOrtiz

  • Guest
Re: Third Stilton
« Reply #37 on: August 20, 2013, 11:15:06 AM »
Absolutely could be the led lighting.  Just taste a bit. I found that the blue mildew mold is "furrier" and a bit grayer.  The molds that grew on my stilton weren't really "fluffy or furry" if that makes sense.


Looks delicious man.. Can you share complete recipe? I would love to make it
« Last Edit: August 21, 2013, 04:57:41 PM by DexterOrtiz »

shotski

  • Guest
Re: Third Stilton
« Reply #38 on: August 20, 2013, 08:26:18 PM »
DexterOrtiz check your messages

john H

  • Guest
Re: Third Stilton
« Reply #39 on: March 12, 2016, 06:36:22 PM »
Well it looks like we have come to the end of the road for this blue. I and down to 3.9 oz and by far the best I have made to date. Having said that, like my wine they don't usually get to age very long.

Thanks for looking and all the advice along the way.

John

Offline Al Lewis

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Re: Third Stilton
« Reply #40 on: March 12, 2016, 10:39:42 PM »
John the orange you saw is from piercing the cheese.  Sometimes the air will get in there and cause little dry tunnels, or tiny pockets, that will turn orange or white as the curd dries.  They don't affect the cheese.
« Last Edit: March 14, 2016, 01:27:36 PM by Al Lewis »
Making the World a Safer Place, One Cheese at a Time! My Food Blog and Videos

Frodage3

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Re: Third Stilton
« Reply #41 on: March 12, 2016, 10:40:36 PM »
Very nice cheeses, John. And a great story too. AC4U.