Author Topic: The Leaning Stilton of Eccles  (Read 1422 times)

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Re: The Leaning Stilton of Eccles
« Reply #15 on: September 09, 2013, 09:04:15 AM »
Well It has been a week now and The leaning Stilton of Eccles has shown more signs of structural instability
It looks tired. ???

Also looks like it has substantial residual whey...very moist?

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Offline graysalchemy

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Re: The Leaning Stilton of Eccles
« Reply #16 on: September 09, 2013, 09:30:14 AM »
Thats what I thought. Is that due to not getting the whey out when the curds were cut or should I have put a bit of weight on it in the mould?

Excuse my noob questions.

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Re: The Leaning Stilton of Eccles
« Reply #17 on: September 09, 2013, 09:36:57 AM »
Stilton is not typically pressed. I've done one Stiltonesque make quite a while back now. I'm hoping someone with a little more experience in this style will chime in.

H-K-J, are you there?

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Offline graysalchemy

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Re: The Leaning Stilton of Eccles
« Reply #18 on: September 09, 2013, 09:44:02 AM »
The infamous H-K-J

He was my inspiration to make stilton  :-[ :-[

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Re: The Leaning Stilton of Eccles
« Reply #19 on: September 09, 2013, 10:06:09 AM »
I don't know how I missed this thread,
I always place approx. 8 to 10 lbs on the curd (tied up in a muslin towel) for 6 to 8 hours then mill it and into the mold.
yours will still go blue not to sure if you have the openings inside to grow the PR I had that problem, I haven't cut the curd on any of mine, just ladled into the cloth lined colander
yours will still come out great you just wait and see ^-^
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Offline graysalchemy

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Re: The Leaning Stilton of Eccles
« Reply #20 on: September 09, 2013, 10:11:51 AM »
Thanks very much for that.

I am going to give it another go in a few weeks and make one for the festivities to go with my elderberry stout from last year  ;D

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Re: The Leaning Stilton of Eccles
« Reply #21 on: September 17, 2013, 02:41:36 PM »




Well it is beginning to show signs of blue. Plenty on the sides but it seems to be struggling on the top. The cheese seems to sweat a bit so I have left it on a plate in my cave at 15c (60f) to see if that helps, as it was in a sealed plastic tub and appeared quite humid.

When do I pierce it? it has been two and a half weeks since I made it.

Thanks

GA

Offline Geo

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Re: The Leaning Stilton of Eccles
« Reply #22 on: September 17, 2013, 03:44:12 PM »
It's looking good. Edited to add: I'm amazed at how much this cheese has settled.

I've not got there yet, but I believe most people pierce at 5 weeks.
« Last Edit: September 17, 2013, 03:52:15 PM by Geodyne »

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Re: The Leaning Stilton of Eccles
« Reply #23 on: September 17, 2013, 04:20:33 PM »
  I am new at this (only 4 blues). I have been piercing as soon as I get a good covering of blue
      Pete
THE MORE I LEARN----THE MORE THERE IS TO LEARN---PETE

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Re: The Leaning Stilton of Eccles
« Reply #24 on: September 17, 2013, 04:56:40 PM »
Boy that really has settled, :o
When i do my Stiltons I have flipped in the mold for 5 days, this seems to be just right for me, then remove from the mold and smooth the surface of the cheese, then into the cave at 55 deg. and 90 to 95% R/H for 2 weeks, then I pierce it for the first time. I also bring it out daily for 45 min every day flip it, and air it.
if I see the piercing holes are getting over grown with mold I re-pierce trying to stay in the same holes, I have had to do this up to 3 times in 8 to 10 weeks depending on how much blue bite I want.
that being said it is up to your taste, strong or mild I like em to bite back somewhat I had one bite back and slap my face at 11 weeks it was a very good cheese ;D
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Offline graysalchemy

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Re: The Leaning Stilton of Eccles
« Reply #25 on: September 18, 2013, 02:14:22 AM »
Oh i want plenty of bite i like blue cheese.

I think because the cheese is still very moist that moisture is still coming out of it. So I am flipping every day. i think I will pierce it soon when I can find an appropriate piercing tool.  :)

I think next time I will follow your regime of pressing the curds under a little weight before putting into the mould.

Thanks for the help

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Re: The Leaning Stilton of Eccles
« Reply #26 on: September 25, 2013, 03:02:51 AM »
Well i fear for the worst. its not looking good.



The skin is cracking and inside is in places it is very very runny almost like camembert. >:D >:D

I still haven't pierced it which I must do but I don't think it is going to go any bluer though.

I think another attempt is on the cards.

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Re: The Leaning Stilton of Eccles
« Reply #27 on: September 25, 2013, 08:14:18 PM »
you may end up with  a Cambozola. :P

Offline graysalchemy

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Re: The Leaning Stilton of Eccles
« Reply #28 on: September 30, 2013, 07:41:45 AM »
Well

The leaning Stilton of Eccles is no more.  :evil:  :evil:





It seems to have become more like a brie than stilton. In fairness i didn't pierce it so it hasn't gone blue inside. However it does taste quite nice may be ok for a cheese sauce.  :lol:

It was very very moist inside no chance of it drying out.

I will now have to disinfect every where and get another one made. I think I will follows H-K-J instructions next time.

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Re: The Leaning Stilton of Eccles
« Reply #29 on: October 04, 2013, 06:38:10 PM »
Stilton perhaps not, but it looks like a nice cheese!

From what you say about how moist this still is inside, I wonder whether you would like to investigate stirring the curd more or stacking the curd a bit more next time, to drive out a bit more whey.