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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened => Topic started by: jwalker on May 31, 2013, 08:54:04 AM

Title: First Stilton.
Post by: jwalker on May 31, 2013, 08:54:04 AM

Well , here's my Stilton , just a few days under a month old , should be ready soon.

Again , from RC's book , it's the only book I have , will order some more books next week.

I have ordered some cheese wrapping paper for blues and other mold ripened cheeses , it is at the parcel depot now , I will have it wrapped later today so thought I would post a pic before hand.

Will age it for another two to four weeks , will report back with results.

Isn't that just the ugliest kid on the block , I'm so proud. ;D

Cheers , Jim.
Title: Re: First Stilton.
Post by: Schnecken Slayer on May 31, 2013, 10:42:33 AM
Your Stilton is aging nicely and hopefully you will have some nice marbling inside.
What I love is the way they change colour almost overnight during the first month.
Title: Re: First Stilton.
Post by: Boofer on May 31, 2013, 02:23:35 PM
Mmmm, brains!  :D

Looks quite lovely, Jim.

Ah, the anticipation....

-Boofer-
Title: Re: First Stilton.
Post by: meyerandray on May 31, 2013, 02:25:13 PM
Awesome rind!
Title: Re: First Stilton.
Post by: shotski on May 31, 2013, 07:50:35 PM
looks great j. You are in the hardest stage of cheese making, the waiting game.
Title: Re: First Stilton.
Post by: jwalker on June 29, 2013, 10:46:47 AM
Well , here we are , at 2 months old , Saturday morning and I was just dying for some of this Stilton on my home made bread toasted.

It has been wrapped in Cheese Paper for the last month in the regular refrigerator , it is perfect , but again , somewhat like a Cambozola , I guess due to the PC and b Linens (it seems all my blues turn out this way).

I was expecting it to be a little more firm and crumbly , like a blue cheddar , most of the Stiltons I have bought are like that.

It is a mild blue flavor with a texture that is somewhat creamy , even spreadable if warmed up.

The rind is great if you're not afraid of eating real ugly things.

Just a hint of ammonia which dissipates after being opened up for a few minutes , just the right amount of salt.

I'm calling it a success , 9 1/2 out of ten , even the wife likes it. ;D

I am now looking for another cheese cave , my current one is full , hope to find something right away so I can keep making more.

Cheers , Jim.
Title: Re: First Stilton.
Post by: John@PC on June 29, 2013, 10:56:43 AM
Beautiful.  Good luck looking for a new cave.  Hope my first Stilton looks anywhere like this in 2 mo.
Title: Re: First Stilton.
Post by: shotski on June 29, 2013, 01:12:12 PM
Nice cheese Jim. Sounds very similar to the blues I have made. They are not spread able but they are very creamy with a nice creamy blue flavor at this age.
Title: Re: First Stilton.
Post by: Boofer on July 01, 2013, 08:19:06 AM
I'm calling it a success , 9 1/2 out of ten , even the wife likes it. ;D

I am now looking for another cheese cave , my current one is full , hope to find something right away so I can keep making more.
Two good reasons for a high five. Have a cheese, Jim!  :)

-Boofer-