CheeseForum.org » Forum

CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened => Topic started by: judec on May 16, 2010, 02:15:40 AM

Title: Stilton Using Raw Milk & Cream - Results Sharp & Creamy!
Post by: judec on May 16, 2010, 02:15:40 AM

Just wanted to post a picture of the yummy blue we are eating at the moment.  I have trouble keeping it cause when the neighbours find out one is ready they come for their share!  It's just a particularly nice one.  Flavour is sharp and creamy.  I use raw milk and collect the extra cream for a day or two before I make it.

Jude. :)

Title: Re: Stilton Using Raw Milk & Cream - Results Sharp & Creamy!
Post by: scubagirlwonder on May 16, 2010, 03:48:57 AM

Beautiful Blue! Recipe? I haven't tried my hand at Blues yet, but am leaning toward trying! ;)

Title: Re: Stilton Using Raw Milk & Cream - Results Sharp & Creamy!
Post by: judec on May 16, 2010, 04:01:18 AM

Its out of Rikki Carrolls home cheesmaker book, or same recipe is in Tim Smith's Making artisam cheeses.  I have found the blues very easy to make.  Give it a go.