Author Topic: Starting out, Stilton style  (Read 200 times)

Offline Vollebregt

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Starting out, Stilton style
« on: May 23, 2016, 09:24:38 PM »
I have just started out with cheese making. As I am a big fan of blue cheeses, I though I would start out with one of these. Unfortunately I started on this before I was introduced to this forum so I was unable to draw from the knowledge of its users.

More picture will follow as the culture starts to develop and the cheese begins to find its true form.

(Sorry for the inverted picture, I don't know why it is doing that).
« Last Edit: May 23, 2016, 09:36:25 PM by Vollebregt »

Offline Raw Prawn

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Re: Starting out, Stilton style
« Reply #1 on: May 24, 2016, 02:51:23 AM »
The inverted cheese is one of the lesser know problems of making cheese here in the antipodes.
By the way, how do you keep it on the mat?
- Andrew

Offline Al Lewis

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Re: Starting out, Stilton style
« Reply #2 on: May 24, 2016, 08:19:43 AM »
Welcome to the forum!!   ;D Not sure how old that is but it doesn't look old enough to pierce.  You would normally wait weeks before piercing.  Here's your first cheese for your first effort. ;D
Making the World a Safer Place, One Cheese at a Time!  http://alewis64.blogspot.com/

Offline Vollebregt

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Re: Starting out, Stilton style
« Reply #3 on: May 24, 2016, 06:31:15 PM »
I have sterilised the mat, and it is just sitting on the mat. The cheese is currently inside a sealed container with the matt off the bottom and sitting on some upside down jam lids to allow airflow.

I have pierced it after 4 days. I rotated it four times a day throughout this duration. The recipe I was following said this was the time to pierce it. Hopefully it will be ok. I was looking at some Stilton videos online and they pierced once the external mould was established.

Thanks or the Cheese :)

Offline Frodage3

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Re: Starting out, Stilton style
« Reply #4 on: May 26, 2016, 09:55:24 AM »
Welcome to the forum Vollebregt! I'll be watching your progress with interest.

Offline Duntov

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Re: Starting out, Stilton style
« Reply #5 on: May 26, 2016, 08:16:07 PM »
Congratulations on your first attempt.  Al is correct in that you don't want to pierce too soon or the holes will just close up and not allow the air to do it's job.  However, you can re-pierce in a week or so if you want.  No harm either way.
« Last Edit: May 28, 2016, 01:33:49 PM by Duntov »
Say cheese!  -John

Offline awakephd

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Re: Starting out, Stilton style
« Reply #6 on: May 28, 2016, 12:32:42 PM »
If you continue having trouble with rotated pictures, give this a try: http://cheeseforum.org/forum/index.php/topic,15452.msg118238.html#msg118238 - I wrote this utility a while back because of so many rotated / over-sized pictures on the forum!
-- Andy