CheeseForum.org » Forum
Welcome,
Guest
. Please
login
or
register
.
1 Hour
1 Day
1 Week
1 Month
Forever
Login with username, password and session length
This topic
This board
Entire forum
Home
Help
Login
Register
CheeseForum.org » Forum
»
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
»
ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened
»
3rd Stilton
« previous
next »
Print
Pages: [
1
]
2
Go Down
Author
Topic: 3rd Stilton (Read 4225 times)
KTownCheese
Guest
3rd Stilton
«
on:
December 05, 2013, 12:16:25 AM »
Seeing everyone getting busy with blues made me want to join the party myself.
Not only that, I just recently bought a mini fridge and slick temp and humidity controller.
So the other day I threw together a stilton batch with some 2% and 35% cream after work.
I used Meso II and PR for the cultures. The recipe I used is from Artisan Cheese making at Home.
The last pic below shows it at 2 days into drying.
Heres hoping It will start looking like some of the other successes posted recently.
Cheers
A
Logged
Geodyne
Guest
Re: 3rd Stilton
«
Reply #1 on:
December 05, 2013, 12:39:47 AM »
It's looking lovely so far...!
Logged
H-K-J
Old Cheese
Location: South East Idaho
Posts: 1,776
Cheeses: 145
Act as if it were impossible to fail.
Re: 3rd Stilton
«
Reply #2 on:
December 06, 2013, 10:23:17 PM »
Have you smoothed out the rind yet? looks like you could, looks good though
Logged
Never hit a man with glasses, use a baseball bat!
http://cocker-spanial-hair-in-my-food.blogspot.com/
Geodyne
Guest
Re: 3rd Stilton
«
Reply #3 on:
December 06, 2013, 11:05:44 PM »
Could you share details about this slick temp and humidity controller you bought?
Logged
KTownCheese
Guest
Re: 3rd Stilton
«
Reply #4 on:
December 12, 2013, 02:20:25 PM »
Got it from Auberins.com. Its their plug and play unit. Basically the unit plugs into the wall, your fridge and humidifier or de humidifier plug into the unit and everything has digital controls. Costs 130$ but is worth IMHO since I will be using it for cheese and curing meats. Im using it for my stilton right now and it is bang on. So far it looks like it will give me my best make yet.
http://www.auberins.com/index.php?main_page=product_info&cPath=37&products_id=377
Logged
Geodyne
Guest
Re: 3rd Stilton
«
Reply #5 on:
December 12, 2013, 07:07:37 PM »
Thanks for that. I suspect my humidity meters are out of whack (and do plan to check their calibration this weekend), but I've not been able to get the humidity in my cave much above 65% yet. This looks like a great idea.
Logged
KTownCheese
Guest
Re: 3rd Stilton
«
Reply #6 on:
December 12, 2013, 08:40:43 PM »
just be careful they have a lesser model which is not designed for high humidity and has condensation problems when opening to air.
Logged
KTownCheese
Guest
Re: 3rd Stilton
«
Reply #7 on:
December 12, 2013, 11:14:52 PM »
Just an update, were a couple weeks in and the stilton is looking (and tasting) fantastic.
Pierced it today and put back in the cave.
just a question to all the cheese heads out there, how long have you typically aged any stilton you may have made?
Logged
KTownCheese
Guest
Re: 3rd Stilton
«
Reply #8 on:
December 16, 2013, 03:27:43 AM »
Only a couple weeks in and looking really green.
Logged
JeffHamm
Guest
Re: 3rd Stilton
«
Reply #9 on:
December 16, 2013, 05:37:01 AM »
Very interesting look. Sounds like it is coming along nicely. Just noticed you're from Kingston, Ont! I did my undergraduate studies at Queens (Grad of 89). I always liked Kingston.
- Jeff
Logged
Schnecken Slayer
Old Cheese
Location: Newcastle, Australia
Posts: 636
Cheeses: 22
Making cheese since October 2012
Re: 3rd Stilton
«
Reply #10 on:
December 16, 2013, 01:48:24 PM »
I found mine had developed enough to be edible at just 30 days.
http://cheeseforum.org/forum/index.php/topic,10476.15.html
Logged
-Bill
One day I will add something here...
KTownCheese
Guest
Re: 3rd Stilton
«
Reply #11 on:
December 16, 2013, 02:43:11 PM »
thanks for the input guys. The way its looking, this cheese wont last much more than 30 to 40 days.
Jeff, good to see another Kingston connection on here. Kingston is a great town but it must pale in comparison to New Zealand.
Logged
KTownCheese
Guest
Re: 3rd Stilton
«
Reply #12 on:
January 04, 2014, 03:38:43 PM »
Finally I couldn't wait any longer... After a month of waiting I finally cut into my Stilton. Looked great on the outside but not quite as much marbling on the inside. I think this is due to too much pressure when I put it into the mold. Next time I will have to resist the urge to press and let the cheese knit on its own. Over all it worked out though and the cheese tastes great. What a difference temperature and humidity control makes!!!!
Logged
Digitalsmgital
Guest
Re: 3rd Stilton
«
Reply #13 on:
January 04, 2014, 05:00:58 PM »
Glad it turned out delicious!
The recipe I have says controlling humidity is crucial for this type cheese. Part of the process is four days of draining in the mold on a rack, yet no mention of ambient temperature or humidity.
Logged
KTownCheese
Guest
Re: 3rd Stilton
«
Reply #14 on:
January 04, 2014, 07:34:45 PM »
through my experience you want to maintain a 50 to 55 degree F temperature level. any warmer and you run the risk of growing PC or developing slip skin. At the 50 - 55 degrtee mark the rind held tight and PC was no where to be found.
As for humidity, the higher the better for this cheese.
Logged
Print
Pages: [
1
]
2
Go Up
« previous
next »
CheeseForum.org » Forum
»
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
»
ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened
»
3rd Stilton