Author Topic: H-K-J's #3 Stilton style blue  (Read 3237 times)

Offline H-K-J

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H-K-J's #3 Stilton style blue
« on: March 09, 2012, 05:48:36 PM »
Here we go again got the Penicillium Roqueforti PV Mold powder reconstituting in 1/4 cup distilled water and will leave it overnight,
tomorrow I will start the process of another Stilton style blue  :D got all the ingredients today WWOOOOOPPPEEEEEEE!!!
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Offline H-K-J

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Re: H-K-J's #3 Stilton style blue
« Reply #1 on: March 13, 2012, 08:12:02 PM »
Been awhile since I started this post so better add something to it
Last Saturday was a long one yet every thing went fairly well, tried the floc timing method ,very interesting, didn't change much just 3 minutes or so, added a drop more PRPV to my recipe don't know why just did, cut down on the draining time and the pressing time to see if I could get a more moist curd at milling time (just a little difference) held my temps within 1/2 degree, timing needs work but all in all not bad
as always an experience,
On Sunday tried my first ricotta from the whey, HHhhhMmmmmm, not to sure Ill do that again, although the wife said it tasted just the way it was supposed to, (I just thought it was a lot of effort for the yield) anyway here are a few picks and yes I used the brick mold again but what the heck gottuh do wut yuh gottuh do  ;)
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Offline DeejayDebi

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Re: H-K-J's #3 Stilton style blue
« Reply #2 on: March 14, 2012, 08:01:55 PM »
Looks creamy!

Offline H-K-J

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Re: H-K-J's #3 Stilton style blue
« Reply #3 on: March 14, 2012, 09:11:57 PM »
I hope it is, changed some timing to try to make it a more moist blue hope the tweak's work  :)
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Offline H-K-J

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Re: H-K-J's #3 Stilton style blue
« Reply #4 on: March 20, 2012, 08:35:48 PM »
Turning blue and it smells wonderfull  ::)
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Offline Cloversmilker

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Re: H-K-J's #3 Stilton style blue
« Reply #5 on: March 20, 2012, 10:17:28 PM »
Lookin' good.  Will you be piercing it soon?

Offline Mikey

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Re: H-K-J's #3 Stilton style blue
« Reply #6 on: March 21, 2012, 09:01:34 AM »
Ok, I'm going to try this one this weekend.
So, You don't cut or heat your curds past the inital warmup?
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Offline H-K-J

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Re: H-K-J's #3 Stilton style blue
« Reply #7 on: March 21, 2012, 10:26:49 AM »
Lookin' good.  Will you be piercing it soon?

I will wait till I have a little (or a lot) more blue, I have read a lot of sailors advice and comments, He suggests leaving it out at room temp for a week to ten days till it has blued up quite a bit before piercing ( if my memory serves) so about Sunday or next Wednesday.
Ok, I'm going to try this one this weekend.
So, You don't cut or heat your curds past the inital warmup?

After clean break (or flocculation time) I just ladle the curd into the cheese cloth lined colander over a bowel,letting it drain and letting it sit for 60 min in the whey.
I'm not sure if that is explained in my recipe
http://cocker-spanial-hair-in-my-food.blogspot.com/2012/03/my-stilton-style-blue-cheese.html
Have fun Mikey and good luck  :)
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Offline H-K-J

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Re: H-K-J's #3 Stilton style blue
« Reply #8 on: March 25, 2012, 10:45:36 AM »
Well I'm seeing the differences between 100%+ RH and keeping it at 90% to 92% the first pik is of the last Stilton before I realized the RH was way to high, had the ammonia smell and weird mold growth the rest are of the new one, they were taken on the 14th day, quite a difference in mold growth and type. no piercing for at least another week :)
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Offline H-K-J

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Re: H-K-J's #3 Stilton style blue
« Reply #9 on: April 03, 2012, 10:51:08 AM »
This cheese has been in the ageing container for 15 days (well in and out for airing) RF has stayed at 90% and temp has stayed at 60º
airing it out last night I noticed some wight fuzzy mold,  :o not allot  :-\ hope this don't end up being a problem  ???
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Offline Tomer1

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Re: H-K-J's #3 Stilton style blue
« Reply #10 on: April 03, 2012, 02:14:16 PM »
60f is way high, you want to cool it down to about 10c at this stage for slow maturation.
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Offline H-K-J

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Re: H-K-J's #3 Stilton style blue
« Reply #11 on: April 03, 2012, 03:24:39 PM »
Tommer
I think I read that somewhere and forgot I also read that it should be pierced at week 5 and that is coming up Saturday, at the time of piercing it should be kept at 50º to 55º and 90% RH I'm thinkin pierce now and put it in the cool box  :-\ 
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Offline FRANCOIS

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Re: H-K-J's #3 Stilton style blue
« Reply #12 on: April 03, 2012, 07:20:47 PM »
The time at which you pierce a blue is dictated by two major factors:
-mould type
-final flavour profile

Blue mould strains vary significantly.  Some blue strains explode in growth after only 3-4 days, some take 3 or 4 weeks to start growing.  If you are using a strain that takes a long time to grow, you can pierce early but you run the risk of secondary growth of yeast and mould in the holes, choking off the blue.  It is sometimes better to get a good coating on the outside before spiking so the blue can grow from the outside in.

If you are using a fast growing blue, for example, you will get a very different flavour and texture profile if you spike on day 5 or week 5.  This is because break down of the internal paste has occured on the older cheese to a greater extent before the blue has been allowed to attack it. 

Offline H-K-J

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Re: H-K-J's #3 Stilton style blue
« Reply #13 on: April 03, 2012, 09:34:46 PM »
FRANCOIS
Thank you for that reply I have read this forum untill I am brain dead, new info at the right time is exciting
I went ahead and pierced it tonight Half way through in every direction possible, I'm thinkin 80 to 100 holes my last Stilton wasn't pierced as much and I wasn't happy with the interior growth, so now we will wait and see  :-\   I also put it in the cool place and will try to keep it at 50º t0 55º  as I say will wait and see, hoping for a 90 to 120 day aging piriod  :P
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Offline Tomer1

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Re: H-K-J's #3 Stilton style blue
« Reply #14 on: April 04, 2012, 08:25:09 AM »
Just check it with a tester \apple corer when you think it might be ready ,  you just plug the hole with the paste.
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