Author Topic: Chilipepper's Cheese #022 - Stilton  (Read 1344 times)

Offline chilipepper

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Chilipepper's Cheese #022 - Stilton
« on: April 09, 2009, 03:45:31 PM »
While Stilton #2 is still aging nicely in the cave. I figured I better get another one started because I don't think that one will last long.   This one is a 4 gallon batch started from raw Jersey milk with cream.  Pretty much the same as my Stilton #2 posted here.

4/4/09 - 4 Gallons raw Jersey milk
Upped the starters a bit:

Time   Temp   pH      Notes
12:30  85.0    6.49   3/4 tsp of MM101 & 1/32 tsp of P. Roqueforti
01:00  85.0    6.40   3/4 tsp of liquid veggie rennet
02:20  84.2    6.32   Cut to 1" inch by 1/2 inch, stirring and slow ladle off whey
03:40  82.0    6.27   remove to cloth lines collander and drain in whey
05:30  65.0    0.00   Started draining in colander with 8lb weight, overnight

Next morning I cut the pressed curd into approximately 3/4 inch cubes and salted with 4 TBsp flaked cheese salt.  Put the curd in a 8 inch mold with HDPE follower and approximately 4 lbs of weight. 

Flipped at least once a day until 4/9/09.

4/9/09 Removed from mold, smoothed and put in cave.  pH on entering cave was 4.57.

So far so good and I like the size!

Ryan







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Offline Tea

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Re: Chilipepper's Cheese #022 - Stilton
« Reply #1 on: April 09, 2009, 03:51:24 PM »
Thanks for this chili.  I was actually thinking of trying my cam mould to give this cheese a try.

Keep us updated.

Offline eVenom

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Re: Chilipepper's Cheese #022 - Stilton
« Reply #2 on: April 09, 2009, 04:39:25 PM »
Looks great! I have yet to try to make a blue on purpose (if you know what I mean)
eVenom

Offline Cartierusm

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Re: Chilipepper's Cheese #022 - Stilton
« Reply #3 on: April 28, 2009, 01:45:14 PM »
Looks good, where's the updated pics ;D.
Life is like a box of chocolates sometimes too much rennet makes you kill people.

Offline chilipepper

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Re: Chilipepper's Cheese #022 - Stilton
« Reply #4 on: April 28, 2009, 04:46:50 PM »
I've got a fair amount of mold growing on there.  I'll try and get some pictures soon. I had a nice blue fuzz going and now I'm getting some white and grey.  I'm not sure if I should try and wipe it down or scrub it down and see if I can keep some of it at bay?  I will be piercing this weekend so we'll see how it goes. Thanks!

Ryan


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Offline Wayne Harris

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Re: Chilipepper's Cheese #022 - Stilton
« Reply #5 on: April 28, 2009, 06:43:01 PM »
I have just got to try a stilton.  These all look so good.  I need a blue-cheese cave though.  I can just see my goudas with blue veins in them.
Wayne A. Harris - in vino veritas

Offline Cartierusm

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Re: Chilipepper's Cheese #022 - Stilton
« Reply #6 on: April 28, 2009, 07:06:43 PM »
No offense Wayne, but according to our conversation yesterday, you already have a blue cave :'(. Any idea what to do?
Life is like a box of chocolates sometimes too much rennet makes you kill people.

Offline Wayne Harris

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Re: Chilipepper's Cheese #022 - Stilton
« Reply #7 on: April 28, 2009, 07:11:27 PM »
Yes, 
As soon as I am back home from Grand Rapids. (are there really some river rapids here?)
I am donning a haz-mat bio-suit and decontaminating the caver.  I plan on stripping the cheddar wheels, cleaning them with a brine or vinegar, and re-sealing with with new bandages and lard.  I will 'star san ' the crap outta the fridge and then only use it for sealed rind cheeses. 

My cheddars are going in ice chests till i figure something out.
Wayne A. Harris - in vino veritas

Offline Likesspace

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Re: Chilipepper's Cheese #022 - Stilton
« Reply #8 on: April 29, 2009, 08:19:49 PM »
Chili.....
That really looks great!
You guys are really making me wish I didn't have so many summer hobbies. I'm missing the cheese making but every time I turn around there are another hundred things to do.
Hopefully by the time mid summer hits I will find a little time to get back into the kitchen. I really do miss this.

Dave