H-K-J's #3 5 gal Stilton w/slurry

[tnbquilt]

I hope it tastes wonderful! You have worked hard and deserve a delicious piece of cheese. Maybe it will be the best one ever.

[H-K-J]

The rind is golden, you can see the veining on the inside
Smells fantastic  ;D

[H-K-J]

Well its cut and vacuum bagged for further yet slower ageing,
never blued up like I was hopping. it does have some veining, the taste is more like a Cheddar with a strong hint of blue.
Very creamy can't wait to try this on a nice steak, very different from my previous Stiltons, no big blue bite yet very eatable,
won't be trying another slurry, results are to unpredictable and unstable for me.
I like to see the blue mold overgrow the whole cheese and get scary lookin, this one just turned golden with some blueing.
back to my old recipe maybe this weekend, gettin low on Caerphilly so might have to make that first.
Some pix's of the cut, not impressive yet a very enjoyable cheese 8)

[JeffHamm]

The colour of that rind is fantastic though!  A shame the bluing didn't take off.  Still, sounds like it is a decent cheese all the same, even if a bit milder than you prefer.  A cheese to you.

- Jeff

[H-K-J]

thanks Jeff the color is unique  :o
It is bagged and will be aged until we finish our last one, not much left of that one ^-^

[jwalker]

I too really like the rind on that one.

I have had great luck with slurries , mine come out very blue all the time , so far I have always used the same brand of Danish blue.

I wonder if the blue will progress now that you have opened it up to the air , however briefly.?

To be honest , the amount of blue I see in yours , is just about what I like , blue but not too blue.

I think you have a winner there!

[H-K-J]

just an up date, we cold smoked a couple of pieces of this right at a month ago, the wife wanted to taste it then, I told her she wouldn't like it,
she didn't :o smoke taste was way to strong and bitter.
Last night I was checking the cheese in the cave and noticed that the smoked Stilton apparently had a small leak and needed to be re-bagged.
Again the wife had to have a taste of it, after the first sampling a month ago I was still a little reluctant to try it so I waited for her reaction before I tasted it  :-\
Her reaction, OMG, OMG, this is wonderful, and my reaction was OMG, OMG, it's better than that ^-^ :) :D ;D :P
I will defiantly be fireing up the smoker for some more of this MMMMMMmmmmm!!!!!! 8)

[JeffHamm]

Amazing what a little time can do for a cheese!  Nice!

- Jeff

[shotski]

Hey H-K-J what kind of wood did you smoke the stilon with.

John

[H-K-J]

Hey H-K-J what kind of wood did you smoke the stilon with.
John

I believe it was apple and alder

[shotski]

Hey H-K-J what kind of wood did you smoke the Stilton with.
John

I believe it was apple and alder

Nice typo by me!!!!!!!!!!! Must have been the blueberry wine I was tweaking for the wine competition next weekend. Maple is my favorite followed by apple alder. Not to keen on the stronger / harsher woods.

[Al Lewis]

Guess I'll have to smoke my mystery cheese with some applewood before aging.  Sounds like you found a winner there H-K-J.  A cheese to you my friend!

[H-K-J]

Thanks Al, the weather has warmed up somewhat, I will be smokin some more cheese this week I think.
More Stilton and some rubber Cearphilly (taste is good, just won't melt)  ^-^

[Matthewcraig]

Looks amazing my stilton didn't have much veining but still had a wonderful flavour, I am loving the rind looks a lot better than the black/green rind I get whenever I make a stilton.

[H-K-J]

I want the blue/green rind, I am more used to that than these yellow rinds I have been turning out.
now don't get me wrong, we still love the taste of them just not what we are used to :-\