Author Topic: H-K-J's #4 Stiltonesque  (Read 3284 times)

Offline H-K-J

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H-K-J's #4 Stiltonesque
« on: June 06, 2012, 09:48:37 PM »
tomorrow we start a new one  :) some tweaks some changes and we will see :-X 
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Offline Boofer

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Re: H-K-J's #4 Stiltonesque
« Reply #1 on: June 06, 2012, 10:55:16 PM »
Oooohh, the anticipation....  ::)

Fingers crossed.

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Offline H-K-J

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Re: H-K-J's #4 Stiltonesque
« Reply #2 on: June 07, 2012, 06:05:13 PM »
well it's under a light press ;D,had a few minor problems this morning, like pouring the milk in the pot and checking the temp and having it jump to 95ºf,
I just had a slight freekout time got it back together and calibrated the thermometer found out it was 16º off, I thought I would just compensate for that, as I dropped it in the bowel of water, then another freekout time. My wonderfull wife haled a$$  :-X to the store and brought me home another :-* such a sweet wife, just incase I checked that one and it was perfect ^-^ other than that and having to small a colander (had to use two)  :-\ the make went well and I should have it milled, salted and in the mold tonight ;D
I do have one question, in my other Stiltons which were 2 gallon batches with a pint of cream, I have milled in 2-tbs of salt, this one is a 3 gallon batch with a quart of cream, should I add another tbs to the curd or will 2 be fine? (maybe just 2 heaping)
Man I love the smell of fresh milk turning into cheese  :P
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Offline janij

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Re: H-K-J's #4 Stiltonesque
« Reply #3 on: June 09, 2012, 06:22:30 PM »
I would use 3 T salt unless you thought your other ones were too salty. :)

Offline H-K-J

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Re: H-K-J's #4 Stiltonesque
« Reply #4 on: June 09, 2012, 07:07:30 PM »
My other Stilton's were not salty at all, my wife doesn't like salty anything, me I can take a little so I went ahead and put in around three ^-^
I'm sure it will be just fine :P
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Offline H-K-J

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Re: H-K-J's #4 Stiltonesque
« Reply #5 on: June 10, 2012, 12:18:41 PM »
Thought I would add some pic's of the make,
other than the thermometer fiasco every thing went very well, it seem's to be knitting as nicely as my other two make's
The whey has all but drained out and will keep flipping for two more days, then smooth it up, place it in the ageing container at room temp for ten day's then pierce it ;D
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Offline H-K-J

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Re: H-K-J's #4 Stiltonesque
« Reply #6 on: June 12, 2012, 08:43:07 PM »
ALL RIGHT!!
Day five, the whey is minimal, took it out of the mold and rubbed it down to seal the cracks and flaw's
it has taken on the essence of the PR PV,
blue has already started.
placed it in the ageing container and will keep it at around 68º-F to71º-F for 10 days then we will pierce it for the first go around.
it will then go into to the cool place, as I say ten day's from now ;D
GAWD I LOVE THE SMELL OF A NEW Stilton!!! ^-^
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Offline Boofer

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Re: H-K-J's #4 Stiltonesque
« Reply #7 on: June 13, 2012, 12:23:57 AM »
Cheese...the cornerstone of life!  ;)

Looking good.

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Offline H-K-J

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Re: H-K-J's #4 Stiltonesque
« Reply #8 on: June 16, 2012, 02:40:38 PM »
AAWWWHH the wonders of a blue 8)
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Offline H-K-J

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Re: H-K-J's #4 Stiltonesque
« Reply #9 on: June 17, 2012, 08:21:28 PM »
What a difference a couple days make :P and then the flip, keeping it at room temp RH is high trying to bring that down,
weather is warming up which mean's the cool room aint so cool, Ice pack's all around! :-\
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Offline H-K-J

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Re: H-K-J's #4 Stiltonesque
« Reply #10 on: June 24, 2012, 09:44:45 AM »
Friday was ten days out of the mold 15 day's from make day, starting to smell like feet :o that ain't uh bad thing though.
no ammonia aroma, we pierced it, over a hundred holes, now to start keeping the temp in the ageing container at 50ºf to 55ºf and the humidity at around 90% very happy with the way it is starting to age, the PR-PV is starting to turn color's again :)
I love the way these things change but we Love eatin them more ;D
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Offline Boofer

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Re: H-K-J's #4 Stiltonesque
« Reply #11 on: June 24, 2012, 04:57:43 PM »
You sure make some interesting...and dangerous-looking blocks of cheese.   ;)

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Offline H-K-J

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Re: H-K-J's #4 Stiltonesque
« Reply #12 on: June 27, 2012, 03:14:19 PM »
You sure make some interesting...and dangerous-looking blocks of cheese.   ;)

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Yup and mighty tasty to :o

My next Stilton will be round Picked up my new Stainless steel mold last night,
A friend made this up for me, it it 5-3/4-in diameter and 9-in tall, he even put my brand on it ;D
to cool 8) the man is an artist  ^-^
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Offline elkato

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Re: H-K-J's #4 Stiltonesque
« Reply #13 on: June 28, 2012, 08:09:46 AM »
That is a really cool mold, congratulations!

Offline H-K-J

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Re: H-K-J's #4 Stiltonesque
« Reply #14 on: June 29, 2012, 08:04:04 PM »
It really looks cool in the press ;D
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