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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

Title: Stilton #1
Post by: seemunkee on April 16, 2013, 02:47:37 AM

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. 

Title: Re: Stilton #1
Post by: Boofer on April 16, 2013, 04:08:33 AM

Looking good so far. Nice smoothing job. :)

A cheese for your efforts. ;)

-Boofer-

Title: Re: Stilton #1
Post by: KTownCheese on April 16, 2013, 12:59:44 PM

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

Title: Re: Stilton #1
Post by: seemunkee on April 16, 2013, 01:09:31 PM

I used MM100 and P. roqueforti
Cake spatula for smoothing

Title: Re: Stilton #1
Post by: KTownCheese on April 16, 2013, 01:12:20 PM

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 

Title: Re: Stilton #1
Post by: hoeklijn on April 16, 2013, 02:49:10 PM

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....