Author Topic: Opening a 15 Pound Stilton  (Read 3269 times)

Offline Cartierusm

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Opening a 15 Pound Stilton
« on: July 04, 2009, 01:08:43 PM »
So I opened this Stilton yesterday. Good flavor, really nice marbling, in the pic it looks a little muddled, but in person looks pretty good. This is about 5 months old.
Life is like a box of chocolates sometimes too much rennet makes you kill people.


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Offline Wayne Harris

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Re: Opening a 15 Pound Stilton
« Reply #1 on: July 04, 2009, 02:33:53 PM »
WOW, this looks fantastic.  Was aged in a cheese cave?    or next to a case of 10w40 in the garage?

:)

I ask because I wondered how you kept the other cheese, and cave itself from becoming "bleu" as well.

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Offline Cartierusm

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Re: Opening a 15 Pound Stilton
« Reply #2 on: July 04, 2009, 02:59:40 PM »
I have 3 separate caves. Duh! :P
Life is like a box of chocolates sometimes too much rennet makes you kill people.

Offline Tea

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Re: Opening a 15 Pound Stilton
« Reply #3 on: July 04, 2009, 05:48:15 PM »
Well Carter, as usual your stuff looks wonderful.  Congrats on the successful aging of the cheese.

Offline DeejayDebi

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Re: Opening a 15 Pound Stilton
« Reply #4 on: July 05, 2009, 01:24:11 AM »
That looks really great Carter! Congrats! Three caves huh? That would be really nice.


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Offline MrsKK

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Re: Opening a 15 Pound Stilton
« Reply #5 on: July 05, 2009, 08:01:35 AM »
You're making me hungry here, Carter.  Beautiful cheese!

Offline FRANCOIS

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Re: Opening a 15 Pound Stilton
« Reply #6 on: July 05, 2009, 03:04:40 PM »
Did you wash the rind?  If that is just native micro, your cave has hit it's sweet spot for sure.

Offline Cartierusm

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Re: Opening a 15 Pound Stilton
« Reply #7 on: July 05, 2009, 04:37:59 PM »
Yes natural, I don't wash the rind nor do I scrape it, it just happens perfectly by itself, although I spent lots of time making sure the cave regulates temp and humidity perfectly.
Life is like a box of chocolates sometimes too much rennet makes you kill people.

Offline FRANCOIS

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Re: Opening a 15 Pound Stilton
« Reply #8 on: July 05, 2009, 04:43:30 PM »
Just one more question, dry salt or brine? 

Ok one more, do you use Geo 13 on any cheeses?  I'm just trying to make out form the photo if that's p.cand. or geo.  It's yummy wither way.

Offline Cartierusm

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Re: Opening a 15 Pound Stilton
« Reply #9 on: July 05, 2009, 05:49:32 PM »
It's a stilton so it's neither, it's Pencilium Roqueforti. As far as the salt it's added when you mill the curds before forming the wheel.
Life is like a box of chocolates sometimes too much rennet makes you kill people.


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Offline FRANCOIS

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Re: Opening a 15 Pound Stilton
« Reply #10 on: July 05, 2009, 05:57:17 PM »
From the photo it sure looks like a white mold over brown rind, maybe my monitor is showing it funny.

I had forgotten the stilton was milled, thanks for clearing that up.  I guess we used to make a "blue cheddar" here, but the product was deleted.  We do only high fat, open texture blues now.  One of them does have p.cand. on the rind though.  The blue mold is very strong flavored though, I would much rather have your stilton.

Offline Cartierusm

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Re: Opening a 15 Pound Stilton
« Reply #11 on: July 05, 2009, 10:38:07 PM »
Thanks. The rind when forming was blue like the ocean, look up my build logs and you can get an idea of the blue. But now it's more of a gray, there is some white high light, but absolutely no P. Candidum of any sort. The pics don't show up too well.
Life is like a box of chocolates sometimes too much rennet makes you kill people.

Offline Baby Chee

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Re: Opening a 15 Pound Stilton
« Reply #12 on: September 15, 2009, 02:48:57 PM »
This does look amazing.  It's one of my future projects, actually.  I can't believe the 17lb. official Stilton is $275.  With home making it can be done for circa $60.  Plus, my current Stiltons are driving me crazy as they mature....I'm going to ned a lot more.
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Offline Sailor Con Queso

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Re: Opening a 15 Pound Stilton
« Reply #13 on: September 15, 2009, 03:35:57 PM »
Baby - THAT's exactly why it's worth using the best milk that you can get.  ;D
A moldy Stilton is a thing of beauty. Yes, you eat the rind. - Ed
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Offline Baby Chee

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Re: Opening a 15 Pound Stilton
« Reply #14 on: September 15, 2009, 04:08:48 PM »
My wallet says otherwise.

If a local milker was offering $3/gallon I would undoubtably use them.  Maybe even $4/gallon.  $8/gallon?  Forget it.  I might as well buy a real Stilton.
“For centuries, people thought the moon was made of green cheese. Then the astronauts found that the moon is really a big hard rock. That's what happens to cheese when you leave it out.”