My best blue cheese ever... thanks Pav

[cheeseslovesu]

I have tried so many blue recipes over my 9 years of cheesemaking and I have never really achieved much success with blue running through the cheese. So I thought I would give Pav's blue cheese recipe a go.
The concept of leaving the curd overnight made sense and I had even purchased high stilton hoops to get that height right.
It is only 5 weeks old, ripened for 4 weeks at 13C and it's now in the domestic fridge at 2C for another 4+ weeks. I have put this back together and sealed it up again to see how it matures.

Thank you Pav, you have made me a happy little cheese maker. x
http://www.wacheese.com/index.php?option=com_content&view=article&id=71:stilton-approximation-howto&catid=38:bloomy-rind-and-blue&Itemid=58

[Boofer]

Wow, really nice blue coverage! Congrats! Have a well deserved cheese.

-Boofer-

[jwalker]

Great looking cheese , a cheese to you for that !

And thanks for posting that , I am due for another blue soon , I have bookmarked the link and it will be my next cheese !

[Geodyne]

A cheese to you, it looks marvelous.

As it happens, I've just ordered a vast quantity of milk to make some cheese this weekend, and a stilton was on the list. I think I'll try this recipe.

[steamairship]

Hi cheeseslovesu. Where did you get the hoops from?

Cheers

[cheeseslovesu]

Thanks for my cheeses!!!

I want to see photos of your cheeses as well when they are ready.

Steamairship, I purchased online through Cheeselinks www.cheeselinks.com.au They may not have them on their web site but just ask. I don't have the dimensions just at the moment (in bed catching up on emails) but each hoop takes about 5 - 6 litres milk. Call/email Julie and she will be more than helpful, mention me and she will know which hoops she sent me last.

[awakephd]

Wow, that is "blue-tiful"! :)

Another cheese for you.

[H-K-J]

Nice veining on that one :o
I have wanted to try Pav's recipe, just never done it (I tend to stick with what I know :P)
A cheese to you for a terrific looking Blue ;D

[cheeseslovesu]

One more thing, I have been aging my blue's 4 weeks at 12C then into my domestic fridge for a further 4 weeks at 2C. I attended a workshop with Ivan Larcher and he said this was the best way to slow the ripening stage down. The first 4 weeks develops the mould and is done at a warmer temp.
I'm hopelessly devoted to blue!