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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
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ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened
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Stilton Using Raw Milk & Cream - Results Sharp & Creamy!
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Topic: Stilton Using Raw Milk & Cream - Results Sharp & Creamy! (Read 1136 times)
judec
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Stilton Using Raw Milk & Cream - Results Sharp & Creamy!
«
on:
May 16, 2010, 02:15:40 AM »
Just wanted to post a picture of the yummy blue we are eating at the moment. I have trouble keeping it cause when the neighbours find out one is ready they come for their share! It's just a particularly nice one. Flavour is sharp and creamy. I use raw milk and collect the extra cream for a day or two before I make it.
Jude.
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scubagirlwonder
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Re: Stilton Using Raw Milk & Cream - Results Sharp & Creamy!
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Reply #1 on:
May 16, 2010, 03:48:57 AM »
Beautiful Blue! Recipe? I haven't tried my hand at Blues yet, but am leaning toward trying!
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judec
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Re: Stilton Using Raw Milk & Cream - Results Sharp & Creamy!
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Reply #2 on:
May 16, 2010, 04:01:18 AM »
Its out of Rikki Carrolls home cheesmaker book, or same recipe is in Tim Smith's Making artisam cheeses. I have found the blues very easy to make. Give it a go.
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CheeseForum.org » Forum
»
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
»
ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened
»
Stilton Using Raw Milk & Cream - Results Sharp & Creamy!