Author Topic: First Stilton.  (Read 586 times)

Offline jwalker

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First Stilton.
« on: May 31, 2013, 08:54:04 AM »

Well , here's my Stilton , just a few days under a month old , should be ready soon.

Again , from RC's book , it's the only book I have , will order some more books next week.

I have ordered some cheese wrapping paper for blues and other mold ripened cheeses , it is at the parcel depot now , I will have it wrapped later today so thought I would post a pic before hand.

Will age it for another two to four weeks , will report back with results.

Isn't that just the ugliest kid on the block , I'm so proud. ;D

Cheers , Jim.
No..........I'm not a professional CheeseMaker , but I play one on TV.


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Offline Schnecken Slayer

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Re: First Stilton.
« Reply #1 on: May 31, 2013, 10:42:33 AM »
Your Stilton is aging nicely and hopefully you will have some nice marbling inside.
What I love is the way they change colour almost overnight during the first month.
-Bill
One day I will add something here...

Offline Boofer

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Re: First Stilton.
« Reply #2 on: May 31, 2013, 02:23:35 PM »
Mmmm, brains!  :D

Looks quite lovely, Jim.

Ah, the anticipation....

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

Offline meyerandray

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Re: First Stilton.
« Reply #3 on: May 31, 2013, 02:25:13 PM »
Awesome rind!

Offline shotski

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Re: First Stilton.
« Reply #4 on: May 31, 2013, 07:50:35 PM »
looks great j. You are in the hardest stage of cheese making, the waiting game.


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Offline jwalker

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Re: First Stilton.
« Reply #5 on: June 29, 2013, 10:46:47 AM »
Well , here we are , at 2 months old , Saturday morning and I was just dying for some of this Stilton on my home made bread toasted.

It has been wrapped in Cheese Paper for the last month in the regular refrigerator , it is perfect , but again , somewhat like a Cambozola , I guess due to the PC and b Linens (it seems all my blues turn out this way).

I was expecting it to be a little more firm and crumbly , like a blue cheddar , most of the Stiltons I have bought are like that.

It is a mild blue flavor with a texture that is somewhat creamy , even spreadable if warmed up.

The rind is great if you're not afraid of eating real ugly things.

Just a hint of ammonia which dissipates after being opened up for a few minutes , just the right amount of salt.

I'm calling it a success , 9 1/2 out of ten , even the wife likes it. ;D

I am now looking for another cheese cave , my current one is full , hope to find something right away so I can keep making more.

Cheers , Jim.
« Last Edit: June 29, 2013, 10:59:42 AM by jwalker »
No..........I'm not a professional CheeseMaker , but I play one on TV.

Offline John@PC

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Re: First Stilton.
« Reply #6 on: June 29, 2013, 10:56:43 AM »
Beautiful.  Good luck looking for a new cave.  Hope my first Stilton looks anywhere like this in 2 mo.

Offline shotski

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Re: First Stilton.
« Reply #7 on: June 29, 2013, 01:12:12 PM »
Nice cheese Jim. Sounds very similar to the blues I have made. They are not spread able but they are very creamy with a nice creamy blue flavor at this age.

Offline Boofer

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Re: First Stilton.
« Reply #8 on: July 01, 2013, 08:19:06 AM »
I'm calling it a success , 9 1/2 out of ten , even the wife likes it. ;D

I am now looking for another cheese cave , my current one is full , hope to find something right away so I can keep making more.
Two good reasons for a high five. Have a cheese, Jim!  :)

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