Author Topic: Newbie here  (Read 232 times)

Offline MKL

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Newbie here
« on: November 04, 2013, 05:27:52 PM »
Hi everyone.  We just started making cheese last year.  This year we really want to get busy while we have sufficient amounts of milk flowing.  I have a butter cheese, cheddar and just made a Stilton with cherries.  My question is, about the Stilton. It smelled great and I'm to the point of rubbing it with a salt solution every morning but i see mold forming.  I rub it off but that wonderful buttery fresh smell is gone.  I keep it in a container on a cheese mat inside a cooler that is around 50/58*   Any solutions as to how to keep the mold off?  My other ones are coated in the cream wax right now.  I'm suppose to keep doing this solution until Friday.  I am so bummed.
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Offline Tiarella

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Re: Newbie here
« Reply #1 on: November 05, 2013, 06:24:20 AM »
Hi MKL and welcome.  if you don't get answers soon I suggest posting a question on the "Problems/Questions" board with a descriptive title such as, "How can I keep mold off my Stilton" and I bet you'll get lots of helpful advice.  Some of the people who have the most experience might not be reading all posts but will be glad to help when they that they are needed for a specific question.  good luck!  If I had Stilton experience I'd be helpful.   ;)
Oh, and post photos of the Stilton with your question.....

Offline H-K-J

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Re: Newbie here
« Reply #2 on: November 05, 2013, 08:35:35 AM »
welcome to the forum MKL.
when I make Stilton I get upset if there is no mold on the outside, I never try to scrape, brush or wipe the mold off, sometime's I will get some white hairy looking mold, then I will take some vinegar and dab the spot with it and I try to avoid killing off the desirable molds (blues, greens, geo)
some of mine get really scary lookin, I like em like that now.
If you can, take some pix so we can get an idea of what you want to get rid of.
keep in mind that Stilton cheese is a natural rind and even they don't do anything to prep it, a blue cheese is different, most recipes call for rubbing with salt for a period of time, then they are wrapped in foil and or cheese paper,
there are a lot of videos on the forum on just how Stilton is made, check out some of those threads on the forum and use the search to find some. ^-^
act as if it were impossible to fail.

Offline Boofer

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Re: Newbie here
« Reply #3 on: November 05, 2013, 09:01:06 AM »
I like em like that now.
Ah, a veteran of the Cheese Wars8)

Umm, HKL shake hands with M-K-L...go to your neutral corners. Let's have a clean cheese make today. ???

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Offline MKL

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Re: Newbie here
« Reply #4 on: November 05, 2013, 09:45:19 AM »
Thanks for the welcome.

I have been wiping down the cheese everyday with a 3%  salt brine. That is the directions in the recipe book. I keep scraping the crud off and then wiping it.  I hate that it lost its wonderful aroma, i can smell the mold.  I had a couple hairy spots that were hardly noticeable but then the green mold i dig out and then scrape.  I did not inject any mold bacteria into the cheese. Its a white stilton.

Pictures, ummm, well....1) i already cleaned it up this morning and 2) i am so not good at figuring out how to do these computer things   ::)
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Offline H-K-J

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Re: Newbie here
« Reply #5 on: November 05, 2013, 02:30:24 PM »
If you did everything I have done and no PR/PV in the mix, I would think the molds you are experiencing are air born, I don't think they will get into the cheese (to far) :-\, that being said the way you are treating the rind should help keep them (air born molds) at bay and the interior paste should mature into a nice Cheddar, so I would say where as yours is a white Stilton and not wanting the molds just keep doing what you are doing and see how it turns out.
At six weeks or so improvise a cheese trier and sample the interior paste just to see how it is maturing and see if the taste is what you are expecting :)
I have yet to try a white Stilton and probably won't, I like the blues way to much  ;D
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Offline MKL

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Re: Newbie here
« Reply #6 on: November 05, 2013, 03:07:08 PM »
Thanks H-K-J.  Appreciate the advice and will keep doing what i'm doing.
Life isn't about waiting for the storm to pass, it's about learning to dance in the rain.