Author Topic: A Stilton is born...hopefully?!!  (Read 9012 times)

Sailor Con Queso

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Re: A Stilton is born...hopefully?!!
« Reply #15 on: January 02, 2011, 07:59:01 PM »
I don't see any "fuzzies". Have you scraped this?

steampwr8

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Re: A Stilton is born...hopefully?!!
« Reply #16 on: January 03, 2011, 12:47:13 AM »
Sailor;

The Stilton is now 20 days old.

No I have not yet scraped it. I am not sure I need to as of yet.

I think that the larger spots of 'plain' white cheese are due to my not milling them small enough.

Humidity at 90% for the last two day.

steampwr8

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Re: A Stilton is born...hopefully?!!
« Reply #17 on: January 20, 2011, 12:18:16 AM »
Good Evening Folks;

The Stilton is now 37 days old and still growing. It weighs right at 4 pounds.

It is alive as I have a strong Ammonia smell coming from it still.

I have pierced the cheese top to bottom since we last looked.

Let me know what I am missing please.

Oh, by the way the Stilton and Assiago were joined by a Leyden Gouda made to Linuxboy's recipe on Sunday. I boiled 2T of cumin seeds for 10 minutes, then added the cooled water to the milk. At the pressing under whey stage I folded in the boiled seeds.

steampwr8

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Re: A Stilton is born...hopefully?!!
« Reply #18 on: February 01, 2011, 01:06:47 AM »
Well time is surely relative. It has already been 51 days since inception.

We are half way to a good 90 day Stilton.

Let me know what I should be doing next. Any one have a trier for sale cheap. It seems that at 7 to 8 weeks the graders were trying a plug in the videos.

Sailor Con Queso

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Re: A Stilton is born...hopefully?!!
« Reply #19 on: February 01, 2011, 03:12:37 AM »
Looks good. In a pinch, an apple corer will work as a trier. Stilton is good at 60 days, but it's better at 90.

steampwr8

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Re: A Stilton is born...hopefully?!!
« Reply #20 on: February 21, 2011, 07:50:23 PM »
Sailor:

I never asked if when you pierce your Stilton's do you go top to bottom, or pierce from the sides towards the middle?

Marta

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Re: A Stilton is born...hopefully?!!
« Reply #21 on: February 21, 2011, 08:01:25 PM »
What is the mold you used?  I mean, the tube... not the blue stuff  :)

steampwr8

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Re: A Stilton is born...hopefully?!!
« Reply #22 on: February 21, 2011, 08:26:00 PM »
I used a 6" diameter x 12" tall PVC water pipe. I have drilled holes in it on 1" centers to allow the whey to drain.

steampwr8

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Re: A Stilton is born...hopefully?!!
« Reply #23 on: March 12, 2011, 02:31:57 AM »
We made 90 days. You  be the judge
Our first Stilton made 90 days and we made a special evening of trying three of our cheeses.

Here is the Stilton. Crumbly, just enough. Creamy alot. Mild blue flavor with LOTS of aroma. No ammonia  or gassy smell like some bad blues...Wish you were here to share.
« Last Edit: March 12, 2011, 05:15:17 AM by steampwr8 »

steampwr8

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Re: A Stilton is born...hopefully?!!
« Reply #24 on: March 12, 2011, 02:41:06 AM »
We opened a young Leyden, 55 days old...

And an Asiago...

steampwr8

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Re: A Stilton is born...hopefully?!!
« Reply #25 on: March 12, 2011, 02:48:54 AM »
How do I now bag/wax protect the pieces that I want to continue to age or can't eat right now?

OudeKaas

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Re: A Stilton is born...hopefully?!!
« Reply #26 on: March 12, 2011, 03:00:57 AM »
DROOL

They all look great! The Stilton in particular. More tasting notes, please!

steampwr8

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Re: A Stilton is born...hopefully?!!
« Reply #27 on: March 12, 2011, 05:13:35 AM »
The Asiago was made the day before the Stilton. It is already very hard, much like I have read a  6 to 9 month Mezzano would be. In looking at my Make Log that stands to reason because I started at too high a temperature.

As to the flavor, it is great. Maybe tending a little too far towards Parmesan, but distinct nutty and butter flavor comes through. Grated very well and was good on ravioli.

The Stilton has a sharp first bite but a very mellow finish. No where near the sometimes gassy flavor of a commercial blue. As you can see I milled the curd a bit large so the veining was pocketed not spidery. Everyone loved it.

The Leyden is moist and creamy. A bit young yet as the Cumin is still the predominant flavor. It needs more time for the cheese to develop around the cumin.

Would be fun to share with our community.

JeffHamm

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Re: A Stilton is born...hopefully?!!
« Reply #28 on: March 12, 2011, 05:19:38 AM »
Now isn't that a report to inspire!  All three of those cheeses look fantastic, and the Stilton looks wonderful.  Nice job, and congrats on making it the full 90 days!  I'm thinking of trying a blue soon. 

- Jeff

MrsKK

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Re: A Stilton is born...hopefully?!!
« Reply #29 on: March 12, 2011, 02:54:00 PM »
Gorgeous!  Now I need to make a second blue, but haven't decided which to try.