CheeseForum.org » Forum
Welcome,
Guest
. Please
login
or
register
.
1 Hour
1 Day
1 Week
1 Month
Forever
Login with username, password and session length
This topic
This board
Entire forum
Home
Help
Login
Register
CheeseForum.org » Forum
»
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
»
ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened
»
My First Stilton
« previous
next »
Print
Pages:
1
[
2
]
Go Down
Author
Topic: My First Stilton (Read 4347 times)
anutcanfly
Guest
Re: My First Stilton
«
Reply #15 on:
November 29, 2011, 01:46:36 AM »
Thank you iratherfly. As I stumble blindly into the unknown...your advice is greatly appreciated!
Logged
iratherfly
Guest
Re: My First Stilton
«
Reply #16 on:
November 29, 2011, 05:39:37 AM »
Anytime. Keep this thread posted, will you? I can't wait to see the insides of that puppy
Logged
anutcanfly
Guest
Re: My First Stilton
«
Reply #17 on:
December 27, 2011, 06:21:31 PM »
Couldn't wait any longer! Good strong flavor, but a little salty for eating by itself. My sweet pulled out his good camera for a nice close shot a what we are putting in our mouths. When he first saw the stilton waiting to be cut he said "you know, people pay good money to have that cleaned out of their house."
Logged
Tomer1
Guest
Re: My First Stilton
«
Reply #18 on:
December 27, 2011, 06:37:35 PM »
Nice! where does all this yellowing come from? is the PR responsible or is it some kind of oxidation?
Logged
anutcanfly
Guest
Re: My First Stilton
«
Reply #19 on:
December 27, 2011, 06:57:02 PM »
I don't know. I did use 4% raw cow milk and added extra cream. The color comes from the fat portion of milk, so the more fat, the more color... The lighting also changes things. In natural light it is a pale creamy yellow.
Logged
Tomer1
Guest
Re: My First Stilton
«
Reply #20 on:
December 27, 2011, 07:14:10 PM »
In your original pics it looked without this yellow tint so I assumed its something alse.
Logged
anutcanfly
Guest
Re: My First Stilton
«
Reply #21 on:
December 28, 2011, 05:56:55 PM »
I made grilled cheese sandwiches with my Port Salute (wonderfully creamy) and for fun made one with the Stilton. Very Good!
Melted beautifully and not salty... very tasty!
Logged
iratherfly
Guest
Re: My First Stilton
«
Reply #22 on:
January 15, 2012, 01:03:52 AM »
Oh wow, I didn't see the results yet. Nice!!!
Logged
anutcanfly
Guest
Re: My First Stilton
«
Reply #23 on:
January 15, 2012, 04:29:55 AM »
It seemed so different from the pictures I see of stilton, I had to wonder if it actually tastes like Stilton... guess I'm going to have actually buy some Stilton some time.
Logged
Print
Pages:
1
[
2
]
Go Up
« previous
next »
CheeseForum.org » Forum
»
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
»
ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened
»
My First Stilton