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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened => Topic started by: Al Lewis on December 23, 2012, 08:04:57 PM

Title: Finally Making My 6 Gallon Stilton
Post by: Al Lewis on December 23, 2012, 08:04:57 PM
Well I used the recipe from New England Cheese Making as it was the one I used for my first small stilton's seen here (http://cheeseforum.org/forum/index.php/topic,10555.0.html)  As I did not use raw milk this time I added one pint of heavy cream to each two gallons of milk.  You can find the recipe here. (http://www.cheesemaking.com/store/pg/26-Stilton.html) I actually did this in two pots, one two gallon and one four gallon, as I didn't have a pot big enough to do it in one.  The most difficult thing was getting both pots, two different sizes, to the right temperature at the same time.  I watched both thermometers during initial warming and calculated the heat necessary for each to arrive at 86 F at the same time.  With that done the next step of removing the whey into the colanders was done in steps spooning out the small pot first.  Although both showed a clean break, this gave the larger pot a bit more time to set just in case.  All I can say at this point is "man that's a lot of curd!"
Title: Re: Finally Making My 6 Gallon Stilton
Post by: Al Lewis on December 23, 2012, 09:40:55 PM
Well if anyone ever wondered how much 6 gallons of milk curd will fill up a 8" diameter by 7.5" high cylinder mold here it is.  Should be a pretty nice hunk of cheese by the time it settles down. After the first flip it was 5.5" high. ;D
Title: Re: Finally Making My 6 Gallon Stilton
Post by: bbracken677 on December 23, 2012, 09:55:21 PM
That's a lotta curd!  Little Miss Muffett would be pleased!   :)
Title: Re: Finally Making My 6 Gallon Stilton
Post by: H-K-J on December 23, 2012, 11:10:29 PM
Looks nice Al, got to get me another one going :)
Title: Re: Finally Making My 6 Gallon Stilton
Post by: Al Lewis on December 24, 2012, 12:16:12 AM
Thanks BB and H-K-J!  All that weight is really dressing the faces of this thing.  I should hardly have to do any smoothing at all!  Figure in four days I'll pull the mold.  Then we'll see how well the blue comes out. :D
Title: Re: Finally Making My 6 Gallon Stilton
Post by: sofusryge on December 24, 2012, 06:43:26 AM
Looks cool - The Tower of Power  8)

Looking forward to see it ripening.
Title: Re: Finally Making My 6 Gallon Stilton
Post by: Al Lewis on December 24, 2012, 04:13:10 PM
Woke up to this this morning when I flipped it.  I keep rotating the mats 90 degrees each time I flip it and spin the mold a bit to stop those little bumps from forming.  Not a lot of whey in the pan this morning.  Expected more but this thing is still very heavy with whey and the mold is still tight.  May take a week before this one comes out of the mold.  Still the key word in cheese making is patience.  Keep telling myself that enough and maybe I'll get it one day. LOL
Title: Re: Finally Making My 6 Gallon Stilton
Post by: mjr522 on December 24, 2012, 05:33:54 PM
Looking good--I like big cheeses.  I'm limited to 4 gallons right now, but sometime I'll make myself a bigger vat.  What do you use for your 6 gallons?

 :-[ Never mind, I get so caught up in pictures that I don't read very well sometimes...
Title: Re: Finally Making My 6 Gallon Stilton
Post by: H-K-J on December 24, 2012, 05:42:04 PM
That looks great Al :P
I would love to get me a 32 to 34 qt vat, don't see it in the to near future :-\
Title: Re: Finally Making My 6 Gallon Stilton
Post by: Al Lewis on December 24, 2012, 07:09:14 PM
Well I found that the cheap place to get them is at home brewery stores and web sites.  Apparently they use the same stuff we do. :o
Title: Re: Finally Making My 6 Gallon Stilton
Post by: Al Lewis on December 28, 2012, 04:31:10 AM
Well I'm still flipping this thing and it's still tight in the mold so I'm estimating, at this point, it will be in the mold for a week.
Title: Re: Finally Making My 6 Gallon Stilton
Post by: bbracken677 on December 28, 2012, 01:57:01 PM
Cool...you should be seeing some blue then before caving it! 
Title: Re: Finally Making My 6 Gallon Stilton
Post by: Al Lewis on December 28, 2012, 04:54:41 PM
Sure hope so.  Once I can remove it from the mold it will sit for 5 days before going into the cave.   Here's the regimen I use from the recipe although I may not bandage it if it is solid enough to support it's weight at the sides. 

Turn several times in mold first hour then 2x@day for next few days.
After 3-5 days @ 70F remove mold and wrap in cloth for the next 5 days.
Then remove cloth and move to aging room 54-60F 85%RH
Title: Re: Finally Making My 6 Gallon Stilton
Post by: Al Lewis on December 28, 2012, 05:34:16 PM
BB you must be physic! LOL  Went downstairs to tend the cheese this morning and got a very pleasant surprise when I flipped the stilton.  This turned up overnight. Now that's a gorgeous color of blue.  ;D
Title: Re: Finally Making My 6 Gallon Stilton
Post by: bbracken677 on December 28, 2012, 05:35:41 PM
haha!  If the conditions are right, the blue doesn't take long to show up! 
Title: Re: Finally Making My 6 Gallon Stilton
Post by: Al Lewis on December 28, 2012, 05:36:53 PM
5 days exactly. ;D  It's also starting to recede from the sides of the mold a bit so I should be able to take that off in a day or two.  I found out the the holes in the mold are slightly larger that the bamboo skewers I got when my mat came apart.  I may use it as a form to pierce this cheese.  That way the piercings will be uniformly spaced.  I can angle the ones closest to the top down and vice versa with the lowest ones.  If the skewers aren't strong enough I can still do this using a stainless steel needle.
Title: Re: Finally Making My 6 Gallon Stilton
Post by: bbracken677 on December 28, 2012, 06:35:23 PM
I still can't get over the 6 pound make...that is huge by my standards  LOL   Since the wife doesn't like blue cheese...it's up to me, friends and daughter to "dispose" of.    :)

Best of luck on this make! 
Title: Re: Finally Making My 6 Gallon Stilton
Post by: Al Lewis on December 29, 2012, 12:29:39 AM
Thanks BB.  I really don't care if no one eats this because I eat blue cheese the way most people eat a wedge of cheddar.  I also love to put it on most everything including those steaks I grill on my Akorn.  At 700F this is going to melt nicely on a big ribeye.
Title: Re: Finally Making My 6 Gallon Stilton
Post by: Al Lewis on December 29, 2012, 04:57:36 PM
Okay, big day for the unveiling!  I left the cheese in the mold an extra day to make sure it wouldn't collapse on itself.  Really should have taken it out of the mold yesterday though.  No real harm but the sides were a tad bit drier than I would have liked to smooth them.  Still, they did smooth, to a point, and should be fine.  The openings are superficial.  Top and bottom were fine and didn't require smoothing.  Doubt it would have made much difference anyway and I really didn't want to disturb the mold growth. When it's time to pierce it it should have shrunk a bit so I'll be able to slip the mold back over and use the drain holes as a pattern for my piercing needle.  All in all, I'm very pleased with this so far.  Or, as the man said falling from the tall building on the way down,  so far so good, so far so good….
Title: Re: Finally Making My 6 Gallon Stilton
Post by: bbracken677 on December 29, 2012, 04:59:35 PM
It's that last few inches that get ya!
Title: Re: Finally Making My 6 Gallon Stilton
Post by: Al Lewis on December 29, 2012, 05:36:35 PM
So far so good!!  LOL

BTW I tried weighing it but our kitchen scales don't go high enough, only 5 pound.  Maybe after it dries out a bit but I doubt it.
Title: Re: Finally Making My 6 Gallon Stilton
Post by: sofusryge on December 29, 2012, 07:35:04 PM
The blue veining on the top looks incredibly good. Such nice color  :)
Title: Re: Finally Making My 6 Gallon Stilton
Post by: Al Lewis on December 29, 2012, 10:16:38 PM
Thank you Sofus.  I really love the color.  What I love even more is that it's connected to the mold on my cheese. LOL  Hopefully, it will radiate throughout the cheese before it's done.
Title: Re: Finally Making My 6 Gallon Stilton
Post by: Al Lewis on December 31, 2012, 12:18:34 AM
Starting to get a hint of color on the sides already. ;D
Title: Re: Finally Making My 6 Gallon Stilton
Post by: H-K-J on December 31, 2012, 02:03:03 AM
The top and bottom look as if the PR is a very aggressive type :o
What type of PR are you using??
Title: Re: Finally Making My 6 Gallon Stilton
Post by: Al Lewis on December 31, 2012, 06:31:23 AM
One I bought from here (http://cheeseandyogurtmaking.com/cheese-making-supplies/cheese-making-cultures/cheese-culture-roqueforti-blue-mold-for-cheese-making.html)… 
Title: Re: Finally Making My 6 Gallon Stilton
Post by: Al Lewis on January 01, 2013, 07:01:16 PM
Turned it again this morning and found that the blue is showing up nicely on the sides now.  They are drying nicely and it seems to be right on schedule for the cave at day 10.  We'll see how it goes as it has to have a molded rind before going into the cave.  If that takes a day or two more than so be it.
Title: Re: Finally Making My 6 Gallon Stilton
Post by: stinkymccheese on January 01, 2013, 07:49:05 PM
That looks awesome Al!  I enjoy watching the progress of your cheeses.
Title: Re: Finally Making My 6 Gallon Stilton
Post by: shotski on January 01, 2013, 08:59:03 PM
Very nice indeed Al. How long do you plan on leaving it in the cave for? and how many Qt's does your pot hold?
Title: Re: Finally Making My 6 Gallon Stilton
Post by: Al Lewis on January 01, 2013, 10:02:07 PM
That looks awesome Al!  I enjoy watching the progress of your cheeses.

Thank you.  Just learning really but enjoying every moment of it.  :D

Very nice indeed Al. How long do you plan on leaving it in the cave for? and how many Qt's does your pot hold?

This was done with a 2 gallon and a 5 gallon pot.  2 Gallons in one and 4 in the other.  Probably be in the cave for a couple of months depending on it's progress.  It all depends on how quickly the blue develops and radiates out from the center.  It has to be about 5 weeks old before piercing.
Title: Re: Finally Making My 6 Gallon Stilton
Post by: Al Lewis on January 03, 2013, 01:29:24 AM
Had a peek at this before going to work this morning and it's covering very nicely on the sides.  I'm loving this make. ;D
Title: Re: Finally Making My 6 Gallon Stilton
Post by: shotski on January 03, 2013, 02:24:05 AM
Very nice Al. Still planing my next make.
Title: Re: Finally Making My 6 Gallon Stilton
Post by: Schnecken Slayer on January 03, 2013, 04:20:43 AM
That certainly is looking good. It should keep you in blue cheese for days.   A)
Title: Re: Finally Making My 6 Gallon Stilton
Post by: Al Lewis on January 03, 2013, 09:20:30 AM
That certainly is looking good. It should keep you in blue cheese for days.   A)

Yes it will but that's a ways down the road yet. ::)
Title: Re: Finally Making My 6 Gallon Stilton
Post by: Al Lewis on January 04, 2013, 01:31:01 AM
Well it's day 10 and I think this baby may be in the cave tomorrow.
Title: Re: Finally Making My 6 Gallon Stilton
Post by: H-K-J on January 04, 2013, 02:18:51 AM
Looks nice AL :o I may have to make a double batch, Just gottuh figure a way to do it ::)
Title: Re: Finally Making My 6 Gallon Stilton
Post by: Al Lewis on January 04, 2013, 02:57:21 AM
Well I found that doing a four gallon and a two gallon was very easy.  Just half the recipe for the 2 which was a lot easier than trying to measure out stuff for two threes.  Once I had taken care of draining the 2 gallon it was easy to do the four gallon and then mix the curds together in one pot, the smaller of the two.  Then just treat it like the recipe calls for as if it were one all of the time. ;)
Title: Re: Finally Making My 6 Gallon Stilton
Post by: H-K-J on January 04, 2013, 03:18:00 AM
I am thinkin of makin an 8 gallon batch :P
That would mean one long day of cheese making, that would Shirley ( ;)) fill up my SS mold (http://cheeseforum.org/forum/index.php/topic,9796.msg72616.html#msg72616)
Title: Re: Finally Making My 6 Gallon Stilton
Post by: Schnecken Slayer on January 04, 2013, 03:33:22 AM
That is very fancy! Someone has been spoilt...  ;D
Title: Re: Finally Making My 6 Gallon Stilton
Post by: Al Lewis on January 04, 2013, 03:44:09 AM
I am thinkin of makin an 8 gallon batch :P
That would mean one long day of cheese making, that would Shirley ( ;)) fill up my SS mold ([url]http://cheeseforum.org/forum/index.php/topic,9796.msg72616.html#msg72616[/url])


That's the spirit!!  The bigger the better, as far as I'm concerned, as I hate waiting that long for something unless it's going to last.

That is very fancy! Someone has been spoilt...  ;D


No doubt I've been lucky when it comes to stiltons. ;D
Title: Re: Finally Making My 6 Gallon Stilton
Post by: Al Lewis on January 06, 2013, 06:58:51 PM
Few days in the cave and the outer crust is forming nicely.  Should be ready for piercing around the 1st of February.
Title: Re: Finally Making My 6 Gallon Stilton
Post by: shotski on January 06, 2013, 11:15:56 PM
What are you using for a cave?
Title: Re: Finally Making My 6 Gallon Stilton
Post by: Al Lewis on January 06, 2013, 11:43:27 PM
This, 7 cubic foot upright freezer by Igloo.  Got it at Best Buy and added a Johnson Controls analog thermostat.  Even with the thermometer/hygrometer it was all under $250.00 and it maintains a RH of 85% all on its own.
Title: Re: Finally Making My 6 Gallon Stilton
Post by: shotski on January 08, 2013, 12:06:32 AM
That is a great idea Al and lots of room. Do you know the model of the thermostat or do you go by the temperature range?

TIA John
Title: Re: Finally Making My 6 Gallon Stilton
Post by: shotski on January 08, 2013, 12:39:34 AM
That is a great idea Al and lots of room. Do you know the model of the thermostat or do you go by the temperature range?

TIA John
Title: Re: Finally Making My 6 Gallon Stilton
Post by: Al Lewis on January 08, 2013, 12:47:06 AM
Here's a link to it.  Pretty good price too. http://www.amazon.com/JOHNSON-CONTROLS-A19BAG-1E-Thermostat-Electric/dp/B007R7XC4A/ref=sr_1_4?ie=UTF8&qid=1357605954&sr=8-4&keywords=johnson+controls+thermostat (http://www.amazon.com/JOHNSON-CONTROLS-A19BAG-1E-Thermostat-Electric/dp/B007R7XC4A/ref=sr_1_4?ie=UTF8&qid=1357605954&sr=8-4&keywords=johnson+controls+thermostat)

BTW  I finally weighed my Stilton tonight and it was 6 pounds 3 ounces.  ;D
Title: Re: Finally Making My 6 Gallon Stilton
Post by: shotski on January 08, 2013, 01:05:15 AM
Thanks Al. I am in the process of getting a 30QT Stainless steel pot for cheese and beer. Can't wait for the next make, probably Stilton as I have to figure out the press for Cheddar,Edam and (I have a smoker) Gouda.
Title: Re: Finally Making My 6 Gallon Stilton
Post by: H-K-J on January 08, 2013, 01:17:50 AM
Quote
BTW  I finally weighed my Stilton tonight and it was 6 pounds 3 ounces. 
COOL 8)
Title: Re: Finally Making My 6 Gallon Stilton
Post by: Al Lewis on January 08, 2013, 01:58:41 AM
Yep, That's gonna cover a lot of steaks and salads!! :P
Title: Re: Finally Making My 6 Gallon Stilton
Post by: Al Lewis on January 10, 2013, 11:19:31 PM
Still aging nicely. 8)
Title: Re: Finally Making My 6 Gallon Stilton
Post by: shotski on January 11, 2013, 01:34:37 AM
Very nicely Al. What is the price of whole milk 3.5% your neck of the woods. It is about $5.29 up here in Ontario, i heard it is cheaper in the US.
Title: Re: Finally Making My 6 Gallon Stilton
Post by: Al Lewis on January 11, 2013, 05:35:59 AM
Thanks!  Milk is just under $3.00 a gallon here.  I can get raw from the local dairy for $7.00.
Title: Re: Finally Making My 6 Gallon Stilton
Post by: shotski on January 16, 2013, 11:07:13 PM
Hi Al, that thermostat does it mount inside or outside the freezer compartment? did you drill a hole in the freezer and feed the tube through to the inside?

Thanks john
Title: Re: Finally Making My 6 Gallon Stilton
Post by: Al Lewis on January 17, 2013, 12:56:07 AM
I drilled a smale hole in the bottom back of the freezer and routed the probe through there.  I then sealed it with silicone.  I secured the probe to the bottom side of the middle shelf with zip ties.
Title: Re: Finally Making My 6 Gallon Stilton
Post by: Al Lewis on January 17, 2013, 01:03:07 AM
Well here's my Stilton as of this evening.  I used the mold as a pattern to insert a small bamboo rod, from one of the bamboo mats that came apart, and pierce it.  I inserted the bamboo straight in, just short of the center, all the way around in the top, middle, and bottom holes.  I then rotated the mold to put the top and bottom holes above the previous center holes and inserted the bamboo again, this time angling the top holes down toward the center of the cheese and the bottom holes up towards the center.  This way my cheese should have a very healthy growth of blue mold when it's ready to cut.  I know it's a little early to pierce this cheese but I want to make sure I get a good, thorough, mold growth.
Title: Re: Finally Making My 6 Gallon Stilton
Post by: AndreasMergner on January 17, 2013, 01:39:56 AM
Looking good Al.  I'm curious how mine is doing in my absence.
Title: Re: Finally Making My 6 Gallon Stilton
Post by: shotski on January 18, 2013, 02:41:16 AM
Hi Al, I was very pleased with my first make of Stilton. I am getting very close to my first 6 gallon make. What are the dimensions of the hoop needed for a 6 gallon make ?

 thanks AGAIN

John
Title: Re: Finally Making My 6 Gallon Stilton
Post by: Al Lewis on January 18, 2013, 03:33:57 AM
The mold I used is 8" in diameter and 7 5/8" high.  Used this one (http://cheeseandyogurtmaking.com/cheese-making-supplies/cheese-making-molds/cylinder-cheese-making-molds/cheese-making-mold-giant-cylinder-mold.html).  I'm sure it's available everywhere.
Title: Re: Finally Making My 6 Gallon Stilton
Post by: rolsen99 on January 19, 2013, 01:20:08 AM
Are there any rules / suggestions / guidelines for the number of holes to apply, or how far to space them apart?  I will be ready in a couple weeks.
Title: Re: Finally Making My 6 Gallon Stilton
Post by: shotski on January 19, 2013, 01:50:23 AM
Thanks Al, while doing some reading I came across this idea

http://cheeseforum.org/articles/wiki-hoops-molds/home-made-4-in-103-mm-drilled-pvc-hoop-wooden-follower-with-cheesecloth-wrap-improvised-weights/ (http://cheeseforum.org/articles/wiki-hoops-molds/home-made-4-in-103-mm-drilled-pvc-hoop-wooden-follower-with-cheesecloth-wrap-improvised-weights/)

my son is a plumber so I think I will make a 8" X 12" hoop, that should hold a 6 gallon stilton.
Title: Re: Finally Making My 6 Gallon Stilton
Post by: bbracken677 on January 19, 2013, 01:37:28 PM
There has been considerable discussion about the use of PVC in cheesemaking.  I believe the general consensus is that the PVC, not being food grade material, is not a good idea. The acidity involved can leach nasty chemicals from the PVC....

However, there are people who will say there is no problem with it...in the end, it is your decision to make. You might try searching the forum for PVC and taking a read before you jump in.
Title: Re: Finally Making My 6 Gallon Stilton
Post by: Tomer1 on January 19, 2013, 02:17:44 PM
I dont see the point of using PVC when you have LDEP and HDPE (more suitable for pressed cheeses as it higher density and has increase strength properties) available as pipes for the same price.
Title: Re: Finally Making My 6 Gallon Stilton
Post by: shotski on January 19, 2013, 03:14:49 PM
Thanks for the feed back.

bbracken677,  I came across that discussion a while back and was intrigued by it and as noted there were differing opinions. Most of our water supply and drain lines are PVC these days.

http://topics.wisegeek.org/topics.htm?pvc-sewer-pipe (http://topics.wisegeek.org/topics.htm?pvc-sewer-pipe)

and is used widely in the food industry today.

"Vinyl (polyvinyl chloride, or PVC) provides excellent clarity, puncture resistance and cling. As a film, vinyl can breathe just the right amount, making it ideal for packaging fresh meats that require oxygen to ensure a bright red surface while maintaining an acceptable shelf life.
Examples: Plastic food wrap, shrink wrap, garden hoses, shoe soles"


http://virtualweberbullet.com/plastics.html (http://virtualweberbullet.com/plastics.html)


3-Vinyl (PVC)
 


Polyvinyl chloride (PVC) is used in all manner of food wraps. It is transparent and strong and clings very well to food when used as a wrap, but it also allows enough oxygen through its surface for products that need to "breathe," such as fresh meats. Garden hoses and shoe soles are also often made with PVC, as are the white plastic pipes used for household plumbing.




How Do I Tell If it Is Food Grade Plastic? 


Only seven types of plastic are considered "food grade" by the U.S. Food & Drug Administration. Plastics used to package food must be of high quality and cannot contain harmful dyes or chemicals. The Society of Plastics Industry has established a seven-point system of categorizing and labeling food-grade plastics.

http://www.ehow.com/way_5819448_do-tell-food-grade-plastic_.html (http://www.ehow.com/way_5819448_do-tell-food-grade-plastic_.html)


Tomer1, I agree and do plan on ordering proper hoops for pressed cheeses but this is for Stilton (not pressed) and I have it. so baring any safety concerns it would be interesting to try.
Title: Re: Finally Making My 6 Gallon Stilton
Post by: Al Lewis on January 19, 2013, 04:00:31 PM
You folks do whatever you like.  I work with plastics every day and see the impurities in the materials that are exposed when machined.  Some are exposed before machining.  Bottom line is that plastics that are not going to be used in the food industry don't have the safeguards in place for cleanliness, etc. of those that are going to be used with foods.  I'll stick to Dairylene for molds.
Title: Re: Finally Making My 6 Gallon Stilton
Post by: Tomer1 on January 19, 2013, 07:13:44 PM
Quote
Tomer1, I agree and do plan on ordering proper hoops for pressed cheeses but this is for Stilton (not pressed) and I have it. so baring any safety concerns it would be interesting to try.
O
Title: Re: Finally Making My 6 Gallon Stilton
Post by: Al Lewis on January 20, 2013, 03:24:55 PM
Right at the 4 week mark and I couldn't be happier with this cheese.  Rind has developed perfectly in my estimation.  Smells great!
Title: Re: Finally Making My 6 Gallon Stilton
Post by: shotski on January 20, 2013, 04:48:25 PM
Nicely done Al, I can only hope that mine turns out as prefect as yours.
Title: Re: Finally Making My 6 Gallon Stilton
Post by: Al Lewis on January 20, 2013, 04:56:04 PM
Thank you!!  Now if I can just figure out how to make a brie. LOL
Title: Re: Finally Making My 6 Gallon Stilton
Post by: shotski on January 20, 2013, 06:38:19 PM
have you made a brie yet?  I made a Cambozola only once so far. The white mold growth was really good looked just like store bought had a really nice  blue aroma but when I cut it open it was lumpy and runny. There were no signs of blue mold other than a wonderful aroma and flavour. Not sure what I did wrong but I do plan on doing another one after I get the Stilton aging.
Title: Re: Finally Making My 6 Gallon Stilton
Post by: AndreasMergner on January 20, 2013, 08:15:05 PM
Looks great,Al. It's pretty cool to have all of these Stiltons going at once on the forum.  Everyone's looks a bit different.

I did a Camembert and it turned out well for being my third cheese or so.  The white mold grows even easier than the blue.  I now know I could have made a better cheese, but I had guests saying they liked mine, so go figure.
Title: Re: Finally Making My 6 Gallon Stilton
Post by: Al Lewis on January 20, 2013, 09:45:14 PM
Thanks Andreas, I know what I did wrong on my brie and camembert now so I can fix the problem.  Just been so busy doing hams and beer there hasn't been a lot of time for cheese making.
Title: Re: Finally Making My 6 Gallon Stilton
Post by: Boofer on January 21, 2013, 03:34:53 PM
That looks great, Al.

-Boofer-
Title: Re: Finally Making My 6 Gallon Stilton
Post by: Al Lewis on January 21, 2013, 03:40:23 PM
Thanks Boofer!  I'm going to give some Brie a shot today, without the extra cream, as the cave has some empty shelves with all of the waxed cheeses stacked. ;D
Title: Re: Finally Making My 6 Gallon Stilton
Post by: shotski on January 25, 2013, 03:05:25 AM
Hi Al,  Did you get around to doing a brie? If so what size was the make and what recipe did you use?
Title: Re: Finally Making My 6 Gallon Stilton
Post by: Al Lewis on January 26, 2013, 12:39:37 AM
Hi Al,  Did you get around to doing a brie? If so what size was the make and what recipe did you use?


Yes I did.  Here's (http://cheeseforum.org/forum/index.php/topic,10862.0.html) the thread.
Title: Re: Finally Making My 6 Gallon Stilton
Post by: green zebra on January 27, 2013, 09:42:42 PM
Hi Al,
Your Stilton looks fantastic and promises to be a great success. Congrats! Question for you...where did you get this large mold?  I am currently researching some dutch presses as i want to move onto larger cheeses and one of my goals is to make a fantastic and large parmigiana. The few parmas i have made only yielded small wheels and i am not happy with the results. I figure that the source of this mold you have here, would also carry other large molds.
Living in Ontario, i have checked out Glengarry but would like to check out other sources to compare. Not crazy about using PVC pipe as this is not food grade, from what i understand.
Thanks,
Doris
Title: Re: Finally Making My 6 Gallon Stilton
Post by: Al Lewis on January 28, 2013, 03:48:08 AM
Bought them here.   http://cheeseandyogurtmaking.com/cheese-making-supplies/cheese-making-molds.html (http://cheeseandyogurtmaking.com/cheese-making-supplies/cheese-making-molds.html)
Title: Re: Finally Making My 6 Gallon Stilton
Post by: Boofer on January 28, 2013, 02:00:05 PM
would like to check out other sources to compare.
Doris, our forum member, iratherfly (http://cheeseforum.org/forum/index.php?action=profile;u=1105), has some products that may meet your needs. PM him.

-Boofer-
Title: Re: Finally Making My 6 Gallon Stilton
Post by: Al Lewis on January 28, 2013, 03:15:48 PM
Did he ever get a web site up?
Title: Re: Finally Making My 6 Gallon Stilton
Post by: Al Lewis on February 01, 2013, 12:40:57 AM
Quick update.  Still looking good!  I love all of the colors at this point.  Scary but beautiful. ???  Hard to believe this was just loose curd in a mold.  Looks and feels so solid now. ;D
Title: Re: Finally Making My 6 Gallon Stilton
Post by: shotski on February 02, 2013, 03:29:41 AM
I am starting my 6 gallon Stilton. I am wondering if anyone has used GEO 15 in Stilton and how much to use in for 6 gallons.

John
Title: Re: Finally Making My 6 Gallon Stilton
Post by: H-K-J on February 02, 2013, 03:55:27 AM
AWWW tomorrow 4.5 gallons of whole milk and 1/2 gallon of cream in the pot!!! ;D
Title: Re: Finally Making My 6 Gallon Stilton
Post by: shotski on February 02, 2013, 08:13:30 AM
Now that is a whole lot of curd!!!!!!!!!!
Title: Re: Finally Making My 6 Gallon Stilton
Post by: george on February 02, 2013, 11:26:14 AM
And I am NOT renting anyone my living room!   ;D
Title: Re: Finally Making My 6 Gallon Stilton
Post by: Al Lewis on February 02, 2013, 04:05:23 PM
I am starting my 6 gallon Stilton. I am wondering if anyone has used GEO 15 in Stilton and how much to use in for 6 gallons.

John

I've never used it John.
Title: Re: Finally Making My 6 Gallon Stilton
Post by: tnbquilt on February 02, 2013, 04:42:55 PM
Do you age the Stilton in the cave but not in a container? I see you have other cheeses in there and was wondering about the cross contamination of the blue mold.
Title: Re: Finally Making My 6 Gallon Stilton
Post by: Al Lewis on February 02, 2013, 05:15:52 PM
I keep it on a shelf below the other cheeses and cover it with a tupperware cake lid.  I just sit the lid over the cheese.  It's not sealed to anything. This seems to keep the molds to themselves.
Title: Re: Finally Making My 6 Gallon Stilton
Post by: shotski on February 02, 2013, 06:08:50 PM
The cheese maker a glengarry suggested it to add a mushroom and baryard aroma and flavour. She said just to use a pinch but that was for a 2 gallon batch. I decided to add approximately 1/16 of a tsp. to my 6 gallon. First 2 pic's are stilton .




I just finished a ricotta with the whey. To the way I had left I added 2 cups of 35% cream and 1.3L of whole milk that I had left over from the Stilton. I am supprised by the amount I got. Last 3 are Ricotta.

Title: Re: Finally Making My 6 Gallon Stilton
Post by: shotski on February 03, 2013, 04:37:15 PM
Well here is what I decided to do, It took all 3 hoops that I own but it is done. I decided to use 3 hoops instead of 1 large because when I did the 2 gallon it took the 2 smaller hoops and the longest they lasted was 5 - 6 weeks. So I am thinking I will let them go as long as I can and start on the smaller wheels instead of cutting into a larger one to early.
Title: Does anyone have a stilton recipe
Post by: TAMARA on February 18, 2013, 06:17:02 AM
Hi Al and other stilton makers,

Can you please help me with a recipe for a stilton... tried to search for one on the site but must be doing something wrong...

Would love to make yours, Al. Will you share?

Thanks,

TAMARA
Title: Re: Finally Making My 6 Gallon Stilton
Post by: Shazah on February 18, 2013, 06:42:44 AM
Hi Tamara

I think this might be the link that a few members are using. http://www.wacheese.com/index.php?option=com_content&view=article&id=71:stilton-approximation-howto&catid=38:bloomy-rind-and-blue&Itemid=58 (http://www.wacheese.com/index.php?option=com_content&view=article&id=71:stilton-approximation-howto&catid=38:bloomy-rind-and-blue&Itemid=58)

I'm thinking of trying it this weekend, as all the examples I've seen on the forum look sooo good.

I look forward to seeing pics if you give it a try.  I'll post some when I make it too.

Good luck
Sharon
Title: Re: Does anyone have a stilton recipe
Post by: Al Lewis on February 18, 2013, 07:40:49 AM
Hi Al and other stilton makers,

Can you please help me with a recipe for a stilton... tried to search for one on the site but must be doing something wrong...

Would love to make yours, Al. Will you share?

Thanks,

TAMARA


Certainly, read post #1 or click on here (http://www.cheesemaking.com/store/pg/26-Stilton.html).
Title: Re: Finally Making My 6 Gallon Stilton
Post by: shotski on February 18, 2013, 05:29:35 PM
Hi Tamara, I use the recipe in the 200 Easy homemade Cheese recipes book. But do not cut the curd. I ladle it thin and press with 8lb weight over night. Other then that everything is the same. I have been delighted with mine so far.
Title: Re: Finally Making My 6 Gallon Stilton
Post by: TAMARA on February 19, 2013, 02:45:30 PM
Hi Al, Sharon and others,

I actually did find that recipe last night and today, made my batch with 8 gallons of milk to end of with 2 large stilton. I used Jersey cows milk and the resulting curd is rich and delicious but doesn't seem to dry out properly, despite the ladling, draining, cutting etc etc. I filled to large molds (see picture) but then i was worried that the curd was becoming too compacted so i tipped it all out again and roughed it up. I then decided to fill a single large mold and 8 small ones so that i have a large stilton and some babies too :)

From looking at all your photos, I am sure i won't have the openings in the curd that i would like but i guess we will see how it goes. I will send pics and keep you posted.

Title: Re: Finally Making My 6 Gallon Stilton
Post by: TAMARA on February 20, 2013, 04:42:11 AM
Hello again.

So here is the first photo... nothing terribly exciting. As discussed previously, the curds aren't as open as I would like. I suspect that is due to high fat milk which never quite firmed up enough to cut firm chunks. Anyway, the curd tastes great :)))

Will update in a few days.
Title: Re: Finally Making My 6 Gallon Stilton
Post by: Al Lewis on February 24, 2013, 05:49:09 PM
Well it's almost there.  Just a little more veining and it will be perfect.  Very creamy texture and beautiful mild flavor.
Title: Re: Finally Making My 6 Gallon Stilton
Post by: shotski on February 24, 2013, 06:04:56 PM
Very nice AL. Is this Stilton about 8 weeks now?
Title: Re: Finally Making My 6 Gallon Stilton
Post by: Al Lewis on February 24, 2013, 06:06:33 PM
Right at 8 weeks.
Title: Re: Finally Making My 6 Gallon Stilton
Post by: Al Lewis on March 09, 2013, 05:24:14 PM
Well I would have to say that this Stilton is ready to eat.  Creamy inside and bleu throughout.  ;D
Title: Re: Finally Making My 6 Gallon Stilton
Post by: Al Lewis on March 09, 2013, 05:49:30 PM
I now have 12 1/2 pound wedges of Stilton type Bleu Cheese.  Who's a happy camper then???? ;D
Title: Re: Finally Making My 6 Gallon Stilton
Post by: Sailor Con Queso on March 09, 2013, 06:01:31 PM
Congratulations. Looks good enough to eat. ;)
Title: Re: Finally Making My 6 Gallon Stilton
Post by: Al Lewis on March 09, 2013, 06:03:47 PM
Oh and it will be!!!  Promise!!! :P
Title: Re: Finally Making My 6 Gallon Stilton
Post by: shotski on March 09, 2013, 06:32:24 PM
Good job Al. That will cover a lot of stake and salad. Are you a wine drinker? What is your preference with Stilton?
Title: Re: Finally Making My 6 Gallon Stilton
Post by: Al Lewis on March 09, 2013, 06:54:04 PM
Merlot
Title: Re: Finally Making My 6 Gallon Stilton
Post by: JeffHamm on March 09, 2013, 07:34:07 PM
A cheese to your wonderful looking Stiltonesque.  I must have another go at one of these.  I have a conference to go to in a month, so this is not a good time for me to start one.

- Jeff
Title: Re: Finally Making My 6 Gallon Stilton
Post by: H-K-J on March 09, 2013, 08:36:33 PM
A cheese to you Buddy :D
Looks like it veined up just right, Hows the blue bite?
I see were the larger holes have the white layer (for want of a better word) as mine did, it gave it a kind of crunch, it did mellow out after bagging.
I see a nice Angus T-bone with Stilton in your future  :P
Title: Re: Finally Making My 6 Gallon Stilton
Post by: green zebra on March 09, 2013, 11:29:54 PM
Hi  All!
Al a fantastic stilton!! A cheese to you!! Below is my 4 week old stilton inspired by Al. (hoping the picture attached properly) Just another reason why this forum is one the best sources of information and motivation!
Doris

Title: Re: Finally Making My 6 Gallon Stilton
Post by: stinkymccheese on March 10, 2013, 12:09:47 AM
That looks awesome!

That clinches it, I've been pondering a Stilton style make and now I'm convinced - it's now on my to-do list.

sb
Title: Re: Finally Making My 6 Gallon Stilton
Post by: green zebra on March 10, 2013, 02:06:33 PM
Just as i said, alot of motivation and inspiration from this forum!! ;) Mine is a 5 gallon stilton and it was pierced just yesterday.
Since setting up my cheese cave in an all fridge only a couple of weeks ago,  i have had sooooooooooooo much better results.
Sdbennett, we hope to see your posts of your stilton very soon. Have fun!!
Title: Re: Finally Making My 6 Gallon Stilton
Post by: Boofer on March 10, 2013, 02:41:08 PM
Beautiful results, Al. A cheese for your success!

-Boofer-
Title: Re: Finally Making My 6 Gallon Stilton
Post by: shotski on March 10, 2013, 02:55:04 PM
I have also been inspired by Al as well as H-K-J, JeffHamm, Sailor Con Queso and Boof, Alpkäserei, Tomer1, bbracken677 and many others. Thanks to all for the sharing of your successes and failures. A cheese to green zebra and Al for their success this time around.



That looks awesome!

That clinches it, I've been pondering a Stilton style make and now I'm convinced - it's now on my to-do list.

sb
This is a great cheese sdbennett. Stilton was the first cheese that I made. I was a little apprehensive starting with a Stilton because all the book I read stated that it was for advanced cheese makers. I find it easier to make than the Edam I made yesterday that they say is a biginner cheese. Go for it.


Since everyone is sharing. This is my 6 gallon make in 3 cheeses!!!!!!  Ok 1 didn't make it to 5 weeks.
Title: Re: Finally Making My 6 Gallon Stilton
Post by: TAMARA on March 11, 2013, 06:03:33 AM
Hi all,

So its been about 3 weeks since i made my first stilton. As per the last photo, I made a large and some individual ones and they are blueing up nicely now. For the blue, I used some actual English stilton which i muddled with sterile water. I really didnt' expect any success but as you can see, the blue looks good... and smells LIKE A STILTON!!

I am cautiously optimistic about some good blue veining internally though as I said previously, curds weren't as open as i would have liked.

Will post again in a week or so.

Regards all,

TAMARA

Title: Re: Finally Making My 6 Gallon Stilton
Post by: Boofer on March 11, 2013, 01:01:40 PM
Those are so cute, Tamara, but what are those squarish ones lurking in the background?

-Boofer-
Title: Re: Finally Making My 6 Gallon Stilton
Post by: TAMARA on March 12, 2013, 04:33:05 AM
Hi Boofer, those are also stiltons. I made an attempt on the first day with a high fat jersey milk and I wasn't happy with the result so i then made another batch with lower fat cows milk and those square ones are the result. They haven't blued up as much so it will be interesting to see if they adopt some blue from the first batch.

Bye for now,

TAMARA
Title: Re: Finally Making My 6 Gallon Stilton
Post by: Al Lewis on March 17, 2013, 02:37:30 AM
Treat for tonight?  Italian roast beef, crimini mushroom, and home made Stilton panini's!!  Yummy!!
Title: Re: Finally Making My 6 Gallon Stilton
Post by: shotski on March 17, 2013, 02:50:15 AM
WOW you have great taste Al. Looks awesome
Title: Re: Finally Making My 6 Gallon Stilton
Post by: green zebra on March 17, 2013, 12:16:38 PM
That's it...we are ALL going to Al's place for a feed!! LOL!!
Title: Re: Finally Making My 6 Gallon Stilton
Post by: H-K-J on March 17, 2013, 01:37:57 PM
Nice AL, was there enough Stilton on it :o :P LOL
Title: Re: Finally Making My 6 Gallon Stilton
Post by: Al Lewis on March 17, 2013, 02:53:20 PM
It gets smaller when it melts.  LOL
Title: Re: Finally Making My 6 Gallon Stilton
Post by: BobE102330 on March 17, 2013, 07:08:18 PM
Given how much Stilton H-K-J makes, I suspect his sandwiches look more like grilled Stilton with a roast beef accent.  ;)
Title: Re: Finally Making My 6 Gallon Stilton
Post by: H-K-J on March 17, 2013, 07:19:36 PM
As soon I I figure out how tuh keep it from meltin through the grill I won't need the beef, well maybe for a side dish ;D ;)
Title: Re: Finally Making My 6 Gallon Stilton
Post by: steffb503 on April 11, 2013, 11:07:17 AM
Al, Did you ever wrap your Stilton in foil?
Or just let the rind develop the whole time in the cave?
Title: Re: Finally Making My 6 Gallon Stilton
Post by: Al Lewis on April 11, 2013, 04:22:23 PM
Left it in the cave.  Wrapped it in cling film after I cut it.