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Author Topic: First try with blue  (Read 3356 times)

Offline Aris

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Re: First try with blue
« Reply #15 on: October 02, 2011, 12:57:18 AM »
Did you cook the curds? cooked curds tend to lose moisture easily. When stirring, temp should be less than 30c. I think low humidity is also a problem, do you leave an opening in the lid?
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Offline Aris

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Re: First try with blue
« Reply #16 on: October 02, 2011, 01:07:05 AM »
You should also consider that real Stilton is 8 kg and they use different cultures and milk and they have age old techniques and knowledge. Even if you age it to 6 more weeks or more, it still wouldnt be as complex as real Stilton, just saying.
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smilingcalico

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Re: First try with blue
« Reply #17 on: October 02, 2011, 03:49:32 AM »
Hey, nice first blue.  I saw you are proficient with lactic cheeses, so why not a lactic blue?  They're quite good!
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