I cracked my 1st Stilton on Christmas Day, and was extremely happy with the results. I cracked three others and was extremely disappointed as they were dry and crumbly.
Back to the Stilton...
I used the recipe from the 200 cheese recipe book. Made it in early August. Here are some pictures.
First pix is fairly fresh out of the hoop.
Second is several days later. Now I did not smooth the cheese out as I was nervous about doing it so I let it be.
The last two are from Christmas Day.
The cheese is delicious. Creamy and melts in your mouth. Such wonderful mouth feel. My daughter and brother could not keep their hands off of it. I ate lots too. My wife does not like blue cheese, but said that it was better than it smelled. Claimed it stunk up the house.
I will be bringing some into the office next week for serving with venison sausage and trisket crackers. Should go over well.
I have been cutting off the tan out rind, should I leave it on? Is it edible?
Thanks all.