Author Topic: My 2 week old blue... what next?  (Read 3000 times)

Offline Pete S

  • Mature Cheese
  • ****
  • Location: Neb
  • Posts: 129
  • Cheeses: 5
  • Default personal text
Re: My 2 week old blue... what next?
« Reply #15 on: November 06, 2013, 12:58:11 PM »
  I also add my P.R. with the salt .I usually don't press or press very lightly

Offline jwalker

  • Old Cheese
  • *****
  • Location: Creston BC Canada
  • Posts: 698
  • Cheeses: 72
  • I thought I was indecisive , now I'm not so sure!
Re: My 2 week old blue... what next?
« Reply #16 on: November 07, 2013, 08:16:33 AM »
And while we're on the subject of Stilton , if a cheese is to be legally called "Stilton" , it must be made in one of the three counties of Derbyshire, Leicestershire and Nottinghamshire,

Interestingly enough , the actual village of Stilton is not within one of those counties , so true Stilton cannot be made in the village it is named after.

The first known written reference to Stilton cheese is from 1722: "We pass'd Stilton, a town famous for cheese, which is call'd our English Parmesan, and is brought to table with the mites, or maggots round it, so thick, that they bring a spoon with them for you to eat the mites with, as you do the cheese."

I'll forgo the mites during my "Stilton" make this weekend. :P
No..........I'm not a professional CheeseMaker , but I play one on TV.