Author Topic: H-K-J's #3 Stilton style blue  (Read 3309 times)

Offline Tomer1

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Re: H-K-J's #3 Stilton style blue
« Reply #15 on: April 04, 2012, 08:32:47 AM »
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.

Interesting,
so for a mild taste yet fully veined blue you will want a low lypolitic strain of blue and pierce late to get alot of protolytic action and creaminess?
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Offline FRANCOIS

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Re: H-K-J's #3 Stilton style blue
« Reply #16 on: April 04, 2012, 07:24:41 PM »
Essentially, yes.  Somewhere I thin kI have a Danisco chart on their blues.

Also spike size and end profile has a major influence over how the vein develops.  A slightly concave end on a sizeable spike has given us the best result.

Offline H-K-J

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Re: H-K-J's #3 Stilton style blue
« Reply #17 on: April 04, 2012, 09:51:12 PM »
I used a square skewer with pointy end and only pushed halfway through,
with all the holes they are more than likely connected from one side to the other
I hope things will work.
this is one of the changes I wanted to apply (5 weeks lots of holes and 12 to 14 weeks ageing period  then vacuum seal)
now I am committed and what the heck GO FOR IT!!!!  ;D
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Offline H-K-J

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Re: H-K-J's #3 Stilton style blue
« Reply #18 on: April 15, 2012, 09:35:50 PM »
I pierced it again today 12 day's between piercings, looks great, allot different than the first one
the rind has been turning brownish and has smelled , not like pine sole but a nice blue.
kept it at 90% RH and around 51 deg, F only six more weeks till it's 3 months old
we can Waite, we still have 12 oz of the first one in sealed bags and some in the fridge that  has been picked at , sliced, tasted and some stole by the dogs ( sneaky little buggers) >:(
I think we can wait the three months  :-\ 
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Offline Threelittlepiggiescheese

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Re: H-K-J's #3 Stilton style blue
« Reply #19 on: April 15, 2012, 09:43:28 PM »
I might have to take the dog's place when I drive down to Reno in july and thieve me a lil hunk :P


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Offline H-K-J

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Re: H-K-J's #3 Stilton style blue
« Reply #20 on: April 15, 2012, 09:48:25 PM »
I might have to take the dog's place when I drive down to Reno in july and thieve me a lil hunk :P

COME ON DOWN ;D Bring the wine :o
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Offline Chris K

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Re: H-K-J's #3 Stilton style blue
« Reply #21 on: April 16, 2012, 01:40:48 PM »
Looking forward to the results!

Offline T-Bird

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Re: H-K-J's #3 Stilton style blue
« Reply #22 on: April 24, 2012, 10:28:26 AM »
Than thing looks like is gonna be good!
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Offline H-K-J

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Re: H-K-J's #3 Stilton style blue
« Reply #23 on: May 03, 2012, 10:38:54 AM »
Saturday will be 2 months, smells nummy , we still have some of the first Stilton, but gettin low, I am looking for three months then I will vacuum bag it as a whole,
If, we are still eating the last one ^-^
I am thinking time to start another, the Wife just smiles  ;)
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Offline H-K-J

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Re: H-K-J's #3 Stilton style blue
« Reply #24 on: May 20, 2012, 12:56:02 PM »
I had to go to Oregon last Tuesday, :( and did not want to leave the cheese in the cool room while I was gone, I think the temp would have been to high,
I change ice around the ageing container daily when I am home to keep the temp around 50/54deg.
the day I left we placed it in a sealed container and placed it in the bottom drawer of our refrigerator,
 when we got home last night I took it out and placed it back in the ageing container and am letting it get back to 50 or so degrees
I wanted to age it until it is 12 weeks old and then vacuum bag
does anyone think that this will make a bad affect or ruin the cheese or should I just vacuum seal it now at ten weeks old?
it looks and smells great right now but I did want the extra ageing time on this one  :-\
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Offline H-K-J

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Re: H-K-J's #3 Stilton style blue
« Reply #25 on: May 23, 2012, 02:36:37 PM »
I have decided to cut and vacuum seal this saturday :-\
We took what was left of the last one to Oregon and some how it disappeared from my cooler ;)
my brother and in-laws could not believe you can make homemade blue cheese of any kind
we had so many compliments I almost couldn't fit my swelled head back into the car to come home 8)
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Offline dbudge55

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Re: H-K-J's #3 Stilton style blue
« Reply #26 on: May 23, 2012, 08:36:13 PM »
That's what you get for going to Oregon. If you ever come up here to Missoula I'll bet you leave with an equally sized head PLUS the opportunity to constructively criticize my cheese defects.

Let me know if you're ever headed this way.
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Offline H-K-J

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Re: H-K-J's #3 Stilton style blue
« Reply #27 on: May 25, 2012, 12:58:50 PM »
Quote
That's what you get for going to Oregon. If you ever come up here to Missoula PLUS the opportunity to constructively criticize my cheese
I have a close friend that lives there, we are planing a trip up there this summer will have to look you up and take you up on your offer ;D

One more day and we will parcel out the Stilton ^-^ and snack on it a bit of course ;)
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Offline H-K-J

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Re: H-K-J's #3 Stilton style blue
« Reply #28 on: May 27, 2012, 01:51:29 PM »
We did it, cut it up and vacuum bagged  ^-^ the veining is much more intense and has more of the blue bite I have wanted :o
creamy melt in yer mouth tang, went along great with club crackers and smoked oysters MMmmMm ;D
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Offline DeejayDebi

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Re: H-K-J's #3 Stilton style blue
« Reply #29 on: May 27, 2012, 02:12:11 PM »
Very pretty cheese HKJ! A cheese for you!