Author Topic: Opening a 15 Pound Stilton  (Read 3008 times)

Offline DeejayDebi

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Re: Opening a 15 Pound Stilton
« Reply #15 on: September 15, 2009, 04:16:13 PM »
But Baby it WILL be real Stilton - YOURS!


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Offline Baby Chee

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Re: Opening a 15 Pound Stilton
« Reply #16 on: September 15, 2009, 06:20:02 PM »
Stilton is actually regulated.  "Real" Stilton is made in a specific area of England.  All other cheeses made in the same style, no matter where else, are just interesting blue cheeses.

"No one puts Baby in a corner!" ~Patrick Swayze r.i.p.
“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.”

Offline DeejayDebi

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Re: Opening a 15 Pound Stilton
« Reply #17 on: September 15, 2009, 06:23:53 PM »
"No one puts Baby in a corner!" ~Patrick Swayze r.i.p.


sniff .... sniff ...  :'(

Offline Baby Chee

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Re: Opening a 15 Pound Stilton
« Reply #18 on: September 15, 2009, 08:33:32 PM »
"No one puts Baby in a corner... unless they first give Baby a 17lb. Stilton." ~Baby Chee

I just looked in on my Stiltons: the blue really spreads quick!  Last night was just little spot or two of blue.  Today they are half covered in blue spots.
“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.”

Offline DeejayDebi

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Re: Opening a 15 Pound Stilton
« Reply #19 on: September 16, 2009, 07:12:28 PM »
Very prolific stuff!


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Offline Likesspace

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Re: Opening a 15 Pound Stilton
« Reply #20 on: October 10, 2009, 08:07:06 PM »
Wow, where the heck have I been?
So Carter finally opened his monster Stilton back in July....
At that time I was either on vacation or relaxing around the pool and trying to stay up with my yard work.
Well now that the cold weather has hit and now that my Cardinals are going down in flames (5 - 1 in the ninth, game three of NLDS) I might as well start concentrating on my cheese making attempts.
I can see already that I have a lot of catching up to do but half of the fun of cheese making is seeing how others are faring and comparing results.
Glad to be back although it will still be a couple of weeks before I have a chance to actually get my spoon wet.
Congrats, Carter on a wonderful looking cheese!

Dave

Offline Wayne Harris

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Re: Opening a 15 Pound Stilton
« Reply #21 on: October 10, 2009, 08:08:08 PM »
Welcome back.
Wayne A. Harris - in vino veritas

Offline Likesspace

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Re: Opening a 15 Pound Stilton
« Reply #22 on: October 10, 2009, 09:08:51 PM »
Hi Wayne, thanks, it's good to be back.
Now, here's the first of many questions......
I know that you have a vacuum sealer that you've used on your cheese in the past.
Could you tell me the brand and model number of the unit you have?
Over the summer I've been thinking about the extra time and work spent in waxing and I'm now looking for an easier, more efficient way of perserving my cheese.
I'm sick of the mess and time I've spent on waxing, especially since I never seem to be able to get a perfect seal on my cheeses.
Again, it's really good to be back and I honestly can't wait to start making cheese again.

Dave

Offline Tea

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Re: Opening a 15 Pound Stilton
« Reply #23 on: October 12, 2009, 04:06:23 PM »
Dave great to see you back.  I too have just started making again.  Mine due to a lack of good milk.  So what are you planning to start on first?

Offline Wayne Harris

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Re: Opening a 15 Pound Stilton
« Reply #24 on: October 12, 2009, 06:10:19 PM »
Glad you both are back. 

One of you needs to go rattle Carter's cage... 
Wayne A. Harris - in vino veritas


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Offline Likesspace

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Re: Opening a 15 Pound Stilton
« Reply #25 on: October 12, 2009, 08:38:57 PM »
Tea, it's really good to hear from you, Wayne and John.....
In answer to your question my first attempt of the year will be a Romano..
I've found that it is not only a fairly easy cheese to make it is also a VERY good cheese both if eaten young or if aged.
This year I've decided that the cheeses I will focus on are: Romano, Stilton, Camembert, Swiss and Cheddar.  Just the thought of battling my "swiss nemesis" gives me a little bit of an inward thrill along with a certain amount of trepidation.
Now while we're on the subject, what's first on your list?
Wayne.....
Has Carter gone missing?
If that's the case, I really hate to hear it.
I always enjoyed his sense of humor and his input. He seemed to take the same approach as I do, which is basically a "learn by your mistakes" type of cheese making.
If Carter is no longer posting it's a shame. He had so much to offer and always made this board interesting.
Well hopefully he will show up this fall/winter and we can get the "old gang" together once again. Also, has anyone heard from Ryan? As long as I live I will never forget his "Limburger sampling" post. In a word, CLASSIC!
Hopefully everyone will forgive me for highjacking this thread. It's just really nice to hear from some familiar friends.

Dave

Offline Likesspace

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Re: Opening a 15 Pound Stilton
« Reply #26 on: October 12, 2009, 09:16:21 PM »
Ummmm Wayne.....
I just realized that you now have like a gazillion cheeses, compared to my nine.
Now maybe it is presumptuous of me, but I always figured we would wait for each other and make the graduation to the "next level", together.
It's okay.....
Don't worry about me.....
I'm just happy that you have gotten the recognition that you deserve.
I'm sure that Tea feels the same.
Honestly Wayne, Congrats. I'm really happy for you.
(Pssst, Tea....Let's start giving each other cheeses until we pass Wayne. Who does he think he is getting all of these cheeses without us?!?!?).

Dave

Offline DeejayDebi

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Re: Opening a 15 Pound Stilton
« Reply #27 on: October 18, 2009, 11:04:04 PM »
LOL Welcome back Dave.
Have you seen Wayne new cheese vat? WOW@!

Offline Likesspace

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Re: Opening a 15 Pound Stilton
« Reply #28 on: October 19, 2009, 09:10:42 PM »
Debi...
I did see Wayne's new vat and I am more than jealous.
I can remember when I thought I was doing these huge batches of cheese when using six gallons of milk. Sheesh!
I always knew that Wayne would up the bar and start going toward commercial batches and I'm happy to finally see it happen. His knowledge does warrant this move and I'm happy for him. (Wayne, you can make the check payable to Likesspace).
Maybe one day I'll feel that I'm ready to make the move but for the time being it's hard to eat all of the cheese that I make over the winter season.
Thanks for the welcome Debi....it's good to be back. I've missed this.

Dave

Offline Wayne Harris

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Re: Opening a 15 Pound Stilton
« Reply #29 on: October 20, 2009, 08:49:20 AM »
Just wait till after Wine season.. 

I will be pumping them out baby...

:)

(I need to fill my new fridge....)
Wayne A. Harris - in vino veritas