Author Topic: My First Blue Cheese (Stilton)  (Read 7726 times)

felku

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Re: My First Blue Cheese (Stilton)
« Reply #15 on: May 01, 2015, 10:43:33 PM »
I would certainly pierce it at this point.

Thanks for replying, I will pierce it tomorrow when I get the cheese to hour I put it to get air.

felku

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Re: My First Blue Cheese (Stilton)
« Reply #16 on: May 10, 2015, 03:39:05 AM »
Another update, this one already have 28 days


Offline H-K-J

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Re: My First Blue Cheese (Stilton)
« Reply #17 on: May 10, 2015, 04:24:44 PM »
Looks like it is coming along nicely, have you pierced it??
AC4U looking like a true blue ;D
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felku

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Re: My First Blue Cheese (Stilton)
« Reply #18 on: May 10, 2015, 04:37:00 PM »
Looks like it is coming along nicely, have you pierced it??
AC4U looking like a true blue ;D

Thanks , yes I pierced, although the holes seems kind of small. I used the thermometer to pierce the cheese.

Offline Al Lewis

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Re: My First Blue Cheese (Stilton)
« Reply #19 on: May 11, 2015, 01:30:50 PM »
The long cheese thermometers work great for piercing.  Just be sure to pierce every 1"-1.5" at an angle.  Usually 30° up and down.  Looking great!!!
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felku

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Re: My First Blue Cheese (Stilton)
« Reply #20 on: May 11, 2015, 03:00:15 PM »
The long cheese thermometers work great for piercing.  Just be sure to pierce every 1"-1.5" at an angle.  Usually 30° up and down.  Looking great!!!

Thanks, I will do that today.

Offline awakephd

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Re: My First Blue Cheese (Stilton)
« Reply #21 on: May 11, 2015, 06:14:02 PM »
On another thread, Al offered a great technique: Pierce almost to, but just short of, the center of the cheese (obviously, this will be approximate) -- the idea is to avoid creating a large void in the center where all of the piercings overlap.
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felku

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Re: My First Blue Cheese (Stilton)
« Reply #22 on: May 11, 2015, 10:46:19 PM »
I have tried to avoid the center because looking at other threads. I hope it ends well is my first cheese greater than 2 gallons.

Frodage

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Re: My First Blue Cheese (Stilton)
« Reply #23 on: May 17, 2015, 02:08:11 AM »
and it is relatively expensive

There's an inexpensive way to generate your own mould: http://cheeseforum.org/forum/index.php/topic,13658.msg103504.html#msg103504

felku

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Re: My First Blue Cheese (Stilton)
« Reply #24 on: May 22, 2015, 03:20:10 AM »
Well this already have almost 6 week. I wonder how it looks in the inside.


Kern

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Re: My First Blue Cheese (Stilton)
« Reply #25 on: May 22, 2015, 03:52:12 AM »
Well this already have almost 6 week. I wonder how it looks in the inside.
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felku

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Re: My First Blue Cheese (Stilton)
« Reply #26 on: May 23, 2015, 08:41:20 PM »
Will probably cut it next week.

Stinky

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Re: My First Blue Cheese (Stilton)
« Reply #27 on: May 23, 2015, 08:49:12 PM »
Well this already have almost 6 week. I wonder how it looks in the inside.
Have knife, will travel!   ;)

To Puerto Rico?

felku

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Re: My First Blue Cheese (Stilton)
« Reply #28 on: May 29, 2015, 04:58:15 PM »
This has already 7 weeks. I'm thinking in cut it but don't know if wait a little more. I think I read someone recommending 7 weeks. Anyway I have a question about the rind, if a rind like this edible? It looks scary for my taste.


Offline Boofer

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Re: My First Blue Cheese (Stilton)
« Reply #29 on: May 29, 2015, 06:04:08 PM »
This has already 7 weeks. I'm thinking in cut it but don't know if wait a little more. I think I read someone recommending 7 weeks. Anyway I have a question about the rind, if a rind like this edible? It looks scary for my taste.
Member Sailor likes 90 day affinage. He is also a big fan of the rind. Check out his signature.

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