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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened => Topic started by: seemunkee on April 16, 2013, 02:47:37 AM
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No problems on this one, at least I don't think it has problems. This is my first attempt at a Stilton, and first large cheese. Our old cake carrier turned out to be the perfect size. This cheese takes up a majority of my small wine cooler. Recipe is from Washington Cheese Guild.
Any comments or suggestions are appreciated.
Photos of curds, drained, after 4 days in the mold, smoothing, one week of aging, two weeks of aging.
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Looking good so far. Nice smoothing job. :)
A cheese for your efforts. ;)
-Boofer-
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What cultures did you use for this?
Also, how did you get the smoothing? I woudl like to try this with my recent stilton!
Thanks
Al
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I used MM100 and P. roqueforti
Cake spatula for smoothing
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Thanks! I recently put one on using C101 and P.R.
Please post your comments on the tatse when complete as Stilton is a recipe I would like to perfect and Iwoudl like to experiement with other cultures.
Cheers
Al
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That's a nice looking one! How are you going to treat the rind? I'm still cleaning mine on a regular base with water and salt....