First stilton

[Geodyne]

It truly is the thought that counts, DS! 

[H-K-J]

Looks real nice Geo, How much PR do you use for the 3 gallon batch?

[Geodyne]

Looking back through my notes I used 3 drops of strong PR18, mixed into 1/4 cup of milk from the vat, and added at the same time as the culture (1/2 tsp MM101 in this case).

[H-K-J]

I have been using PR/PV, and I am not getting the blue coat I used to. HHhhmmmmm?

[Pete S]

  I also have PR/PV, and am having the same problem.
I didn't realize that there was different strains of PR,till recently.
I just ordered what the supplier had as he did not state the strain

[Geodyne]

PeteS, H-K-J, how old is your PR/PV?Might it be getting past its peak?

[Pete S]

  I purchased mine less then 2 mo ago and have kept vac ed and in the freezer .
 I did not get good mold from the beginning. I will check the date on it.
 I was wondering if it was a less aggressive strain.   Pete   

[H-K-J]

  I also have PR/PV, and am having the same problem.
I didn't realize that there was different strains of PR,till recently.
I just ordered what the supplier had as he did not state the strain

Yup I thought of this, knowing mine is well over a year old, I have even started to add just a little more than the instructions call for

PV strain:  Very fast growing blue culture with strong tolerance to salt. Used to make Blue cheese including Danablu, Roquefort and strong Gorgonzola. Characteristic properties are the very piquant aroma and a very good creamy consistency. The 2.5 dose packet will make approximately 300 4 in.(11cm) Blue cheeses. Use 1/32nd-1/16th tsp.(.14g-.07g) for 1-5 gal.(3.75liters-19 liters) of milk. You will also need to use Mesophilic Starter and Rennet.

About a month ago I bought some new and will try it in my next blue

[jwalker]

Cheese can be a funny thing , I made two Stiltons on November 10 , one was by GC's book , and the other I tweaked by adding some Kazu and a generous portion of Lipase , plus Anatto , the book one has hardly any blue at all yet , and the one I tweaked , was extremely blue after only three or four days.

I used the same blue slurry in both , from one piece of blue I had bought for that purpose.

I wonder if certain PR strains grow better with the addition of other cultures.

Strange isn't it ?

[Pete S]

About a month ago I bought some new and will try it in my next blue

  Did you buy PV or did you try a different strain.   Pete

[H-K-J]

More PV (I like the flavor) the next purchase will be something different, like PR-18.

[Digitalsmgital]

Cheese can be a funny thing , I made two Stiltons on November 10 , one was by GC's book , and the other I tweaked by adding some Kazu and a generous portion of Lipase , plus Anatto , the book one has hardly any blue at all yet , and the one I tweaked , was extremely blue after only three or four days.

I used the same blue slurry in both , from one piece of blue I had bought for that purpose.

I wonder if certain PR strains grow better with the addition of other cultures.

Strange isn't it ?

Those are two cheeses are not from the same make, only half brothers? Still a marked difference between them!

[Pete S]

Cheese can be a funny thing , I made two Stiltons on November 10 , one was by GC's book , and the other I tweaked by adding some Kazu and a generous portion of Lipase , plus Anatto , the book one has hardly any blue at all yet , and the one I tweaked , was extremely blue after only three or four days.

  I used the same blue slurry in both , from one piece of blue I had bought for that purpose.

jwalker,
  What milk did you use. P/H  or P/ non H.  I am wondering if the milk could be my problem. I use P/H.

[jwalker]

I used a low temp patseurized non homogenized milk , for those last two.

But I have had good results with most P/H as far as blue growth goes.

[Geodyne]

It's not really contributing to the conversation, but I thought some cheese porn might be in order. I pierced these last night.