- the stilton cheese use animal rennet, the shropshire cheese use vegetal rennet .
- stilton use pénicillium roqueforti, shropshire use pénicillium glaucum
- shropshire use annatto for aditionnal color
I try to make this cheese at home, i am french and passionate by the flavor of this cheese, and making some goat cheese with hydromel.
Is anyone can help me to make this cheese ?
I have make a mini fridge with temp and humidity controler.
I really need good tricks for quantity of milk, time for the whey, temperature and humidity ...
Also, where to find the right penicilium and some materials for a good success of a 8kg true traditionnal shropshire cheese.