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Author Topic: Stilton Making - Breaking Formed Cheese Methods  (Read 1590 times)

sawhett

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Stilton Making - Breaking Formed Cheese Methods
« on: January 06, 2011, 11:39:41 AM »
Attempting my first Stilton. I have pressed between 2 cheeseboards overnight w/ 8 lbs.. My books instruct to "break up" into 1" pieces. Any reason it can't be "cut" with a curd knive instead. Maybe the difference in surface texture?
THX,
Bill
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Cheese Head

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Re: Stilton Making - Breaking Formed Cheese Methods
« Reply #1 on: January 06, 2011, 02:39:07 PM »
I believe it's texture of the curds for when they are re-combined to get the irregular shaped vacancies inside the cheese where the blue mold will grow, after piercing.

Some really good videos on Stilton Making here.
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9mmruger

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Re: Stilton Making - Breaking Formed Cheese Methods
« Reply #2 on: February 08, 2011, 04:22:21 PM »
I broke mine apart and it came out perfect.  Making another soon.
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