Author Topic: John's Cheese #033 - Blue Cheese #3 (Stilton Style)  (Read 8291 times)

Offline Likesspace

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Re: John's Cheese #033 - Blue Cheese #3 (Stilton Style)
« Reply #60 on: February 16, 2009, 09:55:33 PM »
Wow John, that's pretty amazing!
I've never had a wheel that had that heavy of a coating of blue mold!
Hopefully it will begin to die back over the next week or so. Once it does so, it's time to give a few good "pokes".

Dave


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Offline John (CH)

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Re: John's Cheese #033 - Blue Cheese #3 (Stilton Style)
« Reply #61 on: February 26, 2009, 06:38:05 PM »
Dave, see picture below, blue mold hasn't died back, no nice browning like yours :-\, thus took your advice and took out my poker and give it a good poking ;D.

Surprisingly, and good news, I could feel the a few vacancies in eth cheese as I was poking it.

Also surprisingly, after a few pokes, the fun wares off and it becomes a chore as there is probably now 100 holes around the side of this cheese! Fellow, CFO's, we need someone to invent a blue cheese poker!

« Last Edit: February 26, 2009, 07:02:00 PM by John (Cheese Head) »

Offline Cartierusm

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Re: John's Cheese #033 - Blue Cheese #3 (Stilton Style)
« Reply #62 on: February 26, 2009, 07:51:09 PM »
It's weird that the rind hasn't wrinkled.
Life is like a box of chocolates sometimes too much rennet makes you kill people.

Offline John (CH)

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Re: John's Cheese #033 - Blue Cheese #3 (Stilton Style)
« Reply #63 on: February 27, 2009, 05:48:10 AM »
Carter, lots of bumper stickers around here saying "Keep Austin Weird" so I guess this is now my Austin Stilton ;).

That said I really don't have a good feel for why it looks so different from Likesspace (Dave's) more beautiful Stilton's, I think it's in the method more than the ingredients. Jury is still out on the taste & internal appearance . . .

Offline John (CH)

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Re: John's Cheese #033 - Blue Cheese #3 (Stilton Style)
« Reply #64 on: March 03, 2009, 06:46:27 PM »
Today I wrapped my Stilton in tin foil for longer term aging . . .


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Offline Likesspace

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Re: John's Cheese #033 - Blue Cheese #3 (Stilton Style)
« Reply #65 on: March 03, 2009, 08:09:24 PM »
John,
I'm really looking forward to seeing this cheese once you open it.
P. Roq. is a very expensive mold and you've definately gotten my interest by using store bought blue as your starter culture.
Looks good so far!

Dave

Offline Captain Caprine

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Re: John's Cheese #033 - Blue Cheese #3 (Stilton Style)
« Reply #66 on: March 03, 2009, 11:01:19 PM »
You guys and your Teddy Bears.
CC
Just once...
I want to make cheese with no border collie hair in it!!!

Offline John (CH)

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Re: John's Cheese #033 - Blue Cheese #3 (Stilton Style)
« Reply #67 on: April 27, 2009, 07:20:40 PM »
Finally cut this now 86 day old Stilton Style Blue Cheese.

Outside appearance is frankly very similar to when wrapped it 54 days ago, except for some rings on side, probably where pierced. Outside feel was dry but very slightly slippery on top, little moist I guess.

Cut the cheese, well partially cut and cracked rest of way as you can see from pictures below, (need to buy wire type cheese cutter). Interior blueing in parts where vacancies including needling, but not elsewhere. Smells and tastes great, not super strong blue taste, nice and creamy, not soft, cuts but also cracks and is slightly crumbly.

Next time I need to get more freedoms into the pate for more blueing, presumably by cooking the curds more.

Offline Cartierusm

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Re: John's Cheese #033 - Blue Cheese #3 (Stilton Style)
« Reply #68 on: April 27, 2009, 07:33:17 PM »
As long as it tastes too that's all that matters. Did you press this at all in the mold. Usually the voids come from air spaces that happen inbetween chunks of curd. If the curds are really soft the next day when you break it up that could be the problem.
Life is like a box of chocolates sometimes too much rennet makes you kill people.

Offline John (CH)

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Re: John's Cheese #033 - Blue Cheese #3 (Stilton Style)
« Reply #69 on: April 27, 2009, 09:36:11 PM »
This batch nailed up on me like cream cheese. No pressing, well did press to get the darn thing out of the hoop. Next time I think I'll cook more to get firmer cut curds.


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Offline chilipepper

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Re: John's Cheese #033 - Blue Cheese #3 (Stilton Style)
« Reply #70 on: April 28, 2009, 03:39:27 PM »
Looks great John!  I'm counting the days until I can crack my first Stilton. I pierced on 3/4/09 and told myself I'd wait it out for the month after piercing...

I too think that if your curd knitted so tight that you'll have a tough time getting the good veining but if it tastes good... it's all in the name of research and development!

Offline Cartierusm

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Re: John's Cheese #033 - Blue Cheese #3 (Stilton Style)
« Reply #71 on: April 28, 2009, 07:09:56 PM »
I've got another month or so on one of my stiltons. I wait usually 4-6 months before opening...but I wanna open it NOW, waiting is the hardet part...Dam you Tom Petty, Dam you all to hell!
Life is like a box of chocolates sometimes too much rennet makes you kill people.