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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened => Topic started by: Delislem on May 12, 2013, 04:57:12 PM
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I've opened my third Stilton approximation, all made from Mary Karlin's "Artisan Cheese making at Home". So far it is the one that gets closest to the real thing. Ugly and beautiful...and most importantly tasty.
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So beautiful! Really nice bluing on the inside!
I'm really wanting to make one now.
A cheese for your cheese. :)
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It looks like your approximation was correct. Nice cheese, have a cheese.
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A cheese to you for such a fine looking result. Very nice marbling to compliment the scary rind! :)
- Jeff
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Thanks for all the cheeses. I think the scary rind is the real reason we do this. It would not seem so strange and magical if there wasn't all those scary molds growing. It would only be...dare I say it...Velveeta ;)
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You might get banished for referring to that V-stuff as cheese. Trust your instinct. ::)
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Nice result and a cheese for you!
How old is it on this picture? Just to avoid scary rinds I choose to treat my Stiltonesque (Bleu d'Armand) every couple of days with a brine solution...
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Hi hoeklijn,
This pictures is after 8 weeks of aging. 10 degrees C and 85% humidity flipped once a week and a few hours of standing outside the cave every week as well.
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wonderfull looking cheese, I really like those perfect blue veins. ( a cheese for you!)
how was the rind treated? only lipping and no brine washes or smth?
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That's a great looking cheese !
I have one started as well , I hope it turns out as ugly and tasty as yours.
what size mold was that , and approximate weight ?
Eight weeks eh , so I have another six or so to go.
I would be interested in the rind treatment as well.
A cheese to you !
Cheers , Jim.
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Hi jwalker
The cheese is (well was coz it's going fast >:D ) 2lbs made from 8 liters of milk. I molded it in a 2l ice cream tub which I have pierced profusely. It's the mold I use almost all the time even though I have many "real" ones. There is no specific treatment on the rind, just the little guys floating in the air. It's the third one I make from the same recipe and none of them have the exact same rind.
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Hi Vina,
Just a bit of smoothing an some piercing for PR growth. No wash.
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Hi Vina,
Just a bit of smoothing an some piercing for PR growth. No wash.
Hi,
Thanks!
Did I get you right - you just leave the rind to develop as it goes?
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Hi Vina,
It's exactly that. The rind is all natural growth, no specific treatment. Each time I've made a Stilton, I got a different rind. This one is the most like you get on a real Stitlton
http://youtu.be/unVdU4MgRAA?t=3m52s (http://youtu.be/unVdU4MgRAA?t=3m52s)
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Delislem very nice indeed. I My third is 5 days old now. At what stage did you smooth your stilton. I forget if it is 5 or 10 days you should smooth it.
John
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Hi shotski,
I smoothed it at about five days, just before putting it in the cave. I made it on a Monday and smoothed and put into the cave on the following Saturday.
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Thanks, I have started taking better notes. Here is the link to my 3rd Stilton if you are interested. You got very nice veining in the centre of your stilton.
http://cheeseforum.org/forum/index.php/topic,11445.0.html (http://cheeseforum.org/forum/index.php/topic,11445.0.html)
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Hi Shotski,
I've been following the thread on your third Stilton. It looks wonderful. Can't wait to see the finished aged product.
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How much milk did you start with and did you use cream as well? I do not have the book you referred to.
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Hi shotski,
I used 8 liters of milk (3.25%) store bought and 500 ml of 35% cream. cacl, meso C1 frozen from mother culture. Some PR at ripenining time and a pinch more when layering broken up curds in the mold.
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Beautiful Delislem! A definite cheese for you. As Tiarella has taught me " Cheese Erotica"
Good job.
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Thanks Spike,
Not being so polished, I would personally call it "food porn" ;D But your version is certainly more acceptable when I go out in the world. That being said, I probably should refrain from metaphors...they tend to get me into trouble. >:D
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Beautiful Delislem! A definite cheese for you. As Tiarella has taught me " Cheese Erotica"
Good job.
Thank you, Spike! As strange as it may seem, it really helps the forum feel more friendly to me. :D