Author Topic: Up Cream! - Stilton w/ Double Cream  (Read 4070 times)

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Re: Up Cream! - Stilton w/ Double Cream
« Reply #15 on: September 21, 2009, 10:54:17 AM »
The white is not normal.
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: Up Cream! - Stilton w/ Double Cream
« Reply #16 on: September 21, 2009, 12:16:29 PM »
Perhaps it is Camembert infection?

Someone wrote in anther thread about how the Camembert mold really jumps about. 
“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.”

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Re: Up Cream! - Stilton w/ Double Cream
« Reply #17 on: September 21, 2009, 12:25:54 PM »
Do you have Camembert in the same cave? Molds are quite prolific and could definitely transfer. I don't do any bloomy rind cheeses but I still keep my blues in a seperate cave so they don't ruin everything else.

If you have Camembert transference, ya probably don't want to be pokin' holes in your wheel. No telling what you'll end up with, but it may still be edible. Someone with more Camembert contamination experience needs to jump in with advice.
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: Up Cream! - Stilton w/ Double Cream
« Reply #18 on: September 21, 2009, 02:51:11 PM »
I'm certain it is Camembert.

Now the thing smells of ammonia and strongly so.  The white is probably from my Camembert, but they aren't within 100 feet of each other, in two separate buildings, in two separate cooling areas.  Either it jumped from me looking between them, or the milk in the same kettle days apart (doubt this)...or in the air somehow.

So if I puncture the cheese in three weeks I might end up with a runny mess?
“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.”

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Re: Up Cream! - Stilton w/ Double Cream
« Reply #19 on: September 21, 2009, 06:42:06 PM »
The ammonia smell is not a good sign.
A moldy Stilton is a thing of beauty. Yes, you eat the rind. - Ed
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Offline FRANCOIS

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Re: Up Cream! - Stilton w/ Double Cream
« Reply #20 on: September 21, 2009, 07:46:31 PM »
" They are in a room that is between 60 & 70ºF through day and night."

Bingo.  I have never made Stilton, but have made many many blues.  I have never aged a cheese at that temp for any period of time, especially anything that requires mold ripening.

Offline Baby Chee

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Re: Up Cream! - Stilton w/ Double Cream
« Reply #21 on: September 21, 2009, 08:02:50 PM »
So the blue mold needs cooler temps?  Too warm and it attracts other bacteria?
“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: Up Cream! - Stilton w/ Double Cream
« Reply #22 on: September 21, 2009, 08:19:41 PM »
It's looking very much like my cellar in the spring and if it smells like ammonia I would not eat it hon.

Offline Baby Chee

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Re: Up Cream! - Stilton w/ Double Cream
« Reply #23 on: September 25, 2009, 07:38:34 PM »
14 Days in...


It turned to straight cabbage... very old and disgusting cabbage.
This cheese is a roller coaster ride of dry heaves.

I'm going to cave it to steady 60ºF once my Camembert comes out this weekend when the rind is tight.
Maybe this one will dry out in a couple months and provide me a super interesting Stilton. 
@___@;

I definitely can't puncture this cheese like a Stilton.
If that mold gets in the cheese I am probably doomed.
« Last Edit: September 25, 2009, 07:47:26 PM by Baby Chee »
“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: Up Cream! - Stilton w/ Double Cream
« Reply #24 on: September 25, 2009, 07:42:48 PM »
Oh hon I don't think I'd eat that cheese - it might hurt you.


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Offline Baby Chee

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Re: Up Cream! - Stilton w/ Double Cream
« Reply #25 on: September 25, 2009, 07:48:27 PM »
But but but... I still have this faith that those will dry down to a chunky rind of dead molds, and then the meat will ripen into something spectacular!!

...I know: that's a lot of faith.
“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: Up Cream! - Stilton w/ Double Cream
« Reply #26 on: September 25, 2009, 08:42:51 PM »
Oh do be careful hon people can get very sick from bad cheese.

Offline Daznz

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Re: Up Cream! - Stilton w/ Double Cream
« Reply #27 on: September 28, 2009, 03:44:41 AM »
Phew what a ride that cheese is taking you on  ;D I'm making my first blue tomorrow looks like they can be fun . lets hope yours drys to a nice rind like the picture Ive posted it is a wicked blue cheese made here in NZ. I will be taking a sample of this cheese for my blue.
I cant wait for your next update on your blue

Daza

Offline Baby Chee

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Re: Up Cream! - Stilton w/ Double Cream
« Reply #28 on: September 28, 2009, 06:44:51 AM »
Thanks!  I'll post in a few more days as the rind dries.  At the moment the mold is sort of darkening and shriveling.

I'll try another blue in the next few days, but this time I will put them in the 60ºF cave when the blue begins to form.
I've finally got two caves working.
“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.”

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Re: Up Cream! - Stilton w/ Double Cream
« Reply #29 on: September 28, 2009, 09:16:22 AM »
It looks like your texture is way to loose. Even just pressing under it's own weight, you should get a tighter cheese than that. All those huge crevasses are places for bad things to hide and grow.
A moldy Stilton is a thing of beauty. Yes, you eat the rind. - Ed
www.boonecreekcreamery.com