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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened => Topic started by: graysalchemy on September 04, 2013, 10:01:50 AM

Title: The Leaning Stilton of Eccles
Post by: graysalchemy on September 04, 2013, 10:01:50 AM
Well I have been lurking around here for a while. For ages I have been banging on about wanting to make a stilton cheese to go with my 20 yr old bottle of elderberry port I have. So on monday I took the plunge

(http://i885.photobucket.com/albums/ac55/artimaging/Salford-20130904-00029_zpsaa88c04f.jpg)

I sort of followed a recipe from here (http://forum.sausagemaking.org/viewtopic.php?f=24&t=2089), but using 12 pints of milk.

Now I did pay to much attention to times  ;) so I don't know how it will turn out but it looks like cheese smells of cheese and probably tastes of cheese.  ;D

I took it out of its mould last night and because it was a tall narrow cheese and probably to soon to take out of the mold it has become the 'Leaning Stilton of Eccles'

But it looks like cheese smells of cheese and probably tastes of cheese.

Two days on and it still seems a bit wet but firm.

Thanks for taking time to look at my creation.  :)
Title: Re: The Leaning Stilton of Eccles
Post by: shotski on September 04, 2013, 10:07:10 AM
Nice cheese graysalchemy, I would try to get it back into the mould. If memory serves me correct it should be in the mould 5 days turning 2 times a day.
Title: Re: The Leaning Stilton of Eccles
Post by: graysalchemy on September 04, 2013, 10:11:26 AM
Ah I thought as much  :(

I will give it a try

Thanks
Title: Re: The Leaning Stilton of Eccles
Post by: graysalchemy on September 04, 2013, 10:18:56 AM
Just put it back in its mould.

I is wet and quite squidgy like it is retaining a lot of moisture.

I suppose not paying attention to the times and science while probably be my downfall.  :(
Title: Re: The Leaning Stilton of Eccles
Post by: Tiarella on September 04, 2013, 10:45:03 AM
Hi Gray,  I'm assuming from your use of the word "squidgy" that you are from Manchester, England?  Am I correct?  We have lots of Manchesters in the US also.  I tried some elderberry wine that was made during US prohibition in 1926.  It was 1979 that I found it so quite aged.  It was in a hidden (illegal) wine cellar in the basement of a house I rented a room in when I was 19 or 20. (I'm NOT doing math before I've even had my tea!). The wine was very smooth and lovely.  Some of the apple wine also discovered was more like high proof turpentine. 

I had found the wine cellar during a bit of plumbing repair I was doing.  Tracing the pipes in the basement looking for a shutoff I realized there was a concealed room when the pipes I was tracing disappeared from view.  Kind of a neat adventure!
Title: Re: The Leaning Stilton of Eccles
Post by: graysalchemy on September 04, 2013, 10:57:45 AM
I am indeed, I didn't know Squidgy was a mancunian colloquial  ;D

My elderberry port was made 20 yrs ago and I have never got round to drinking it, all noticeable events and birthday have passed me by for a few years at least.

Apple wine can be nice but IMHO it is best made into cider.

Great story about the wine, perhaps I should just leave mine somewhere for someone to find one day.

However my main brewing activities are mainly beer related including Elderberry Stout, which at 8.5% is  definitely a supping beer. I usually frequent Thehomebrewforum.co.uk, but my midlife crisis and quest for culinary delights has made me venture further afield.
Title: Re: The Leaning Stilton of Eccles
Post by: Tiarella on September 04, 2013, 03:55:05 PM
I'm glad you made it here in your culinary wanderings!
Title: Re: The Leaning Stilton of Eccles
Post by: Geodyne on September 04, 2013, 08:43:02 PM
Leaning or not you're right, it looks like cheese! I'm pleased you got it back into the form. I'm planning to try my first stilton soon.

I think squidgy is a UK colloquial term rather than purely Mancunian because I heard it a lot in Cambridge, but I've learned a lot of Mancs terms over the years. My husband is from Sale and has exported words like "oos" (us) and "stoof" all over the world.  ;)

The elderberry port sounds fabulous. I used to try my hand at elderberry wine and champagne while in the UK but had to leave it all with a friend when I moved, along with the bumper crop of sloe gin and vodka-soaked morello cherries. That took some willpower.
Title: Re: The Leaning Stilton of Eccles
Post by: graysalchemy on September 05, 2013, 08:10:32 AM
My husband is from Sale and has exported words like "oos" (us) and "stoof" all over the world.  ;)


Small world thats were I live  ;D

I bet he ain't found an arf decent barm for his chip butties yet though  :D :D
Title: Re: The Leaning Stilton of Eccles
Post by: Geodyne on September 05, 2013, 10:35:21 AM
Small world indeed! Great place Sale, I've spent an awful lot of time there.

We've never been chip butty type of people - but I've spent a fair bit of time in Captain Cod!
Title: Re: The Leaning Stilton of Eccles
Post by: graysalchemy on September 05, 2013, 11:41:22 AM
Small world indeed! Great place Sale, I've spent an awful lot of time there.


After going in The Steam House  ;) ;)

It appears Sale is the centre of the universe after all. Often wondered what the attraction to Manchester is for Australians?............ Can't be the weather.
 
Title: Re: The Leaning Stilton of Eccles
Post by: Geodyne on September 05, 2013, 12:11:04 PM
Hah, I can't tell you. I lived in Cambridge and met DH there. In fact I have to say I've not met a single other Australian while visiting Manchester.
Title: Re: The Leaning Stilton of Eccles
Post by: graysalchemy on September 09, 2013, 07:54:13 AM
Well It has been a week now and The leaning Stilton of Eccles has shown more signs of structural instability

(http://i885.photobucket.com/albums/ac55/artimaging/Salford-20130909-00048_zpsf78d2c60.jpg)

and....................


It is turning BLUE

(http://i885.photobucket.com/albums/ac55/artimaging/Salford-20130909-00049_zpsf8aa28e1.jpg)

Well only slightly but it is a start.
Title: Re: The Leaning Stilton of Eccles
Post by: Geodyne on September 09, 2013, 08:25:28 AM
It's fabulous. It's the funkiest stilton I've even seen. I'll bet it'll taste great when the time comes though.

I made a couple of (short) stiltons on the weekend. Will post pics in due course.
Title: Re: The Leaning Stilton of Eccles
Post by: graysalchemy on September 09, 2013, 08:30:38 AM
Thanks for the encouragement  :D

I am definitely going to enjoy it.

Going to get another one on again soon in readiness for Christmas.  :)
Title: Re: The Leaning Stilton of Eccles
Post by: Boofer on September 09, 2013, 02:04:15 PM
Well It has been a week now and The leaning Stilton of Eccles has shown more signs of structural instability
It looks tired. ???

Also looks like it has substantial residual whey...very moist?

-Boofer-
Title: Re: The Leaning Stilton of Eccles
Post by: graysalchemy on September 09, 2013, 02:30:14 PM
Thats what I thought. Is that due to not getting the whey out when the curds were cut or should I have put a bit of weight on it in the mould?

Excuse my noob questions.
Title: Re: The Leaning Stilton of Eccles
Post by: Boofer on September 09, 2013, 02:36:57 PM
Stilton is not typically pressed. I've done one Stiltonesque make quite a while back now. I'm hoping someone with a little more experience in this style will chime in.

H-K-J, are you there?

-Boofer-
Title: Re: The Leaning Stilton of Eccles
Post by: graysalchemy on September 09, 2013, 02:44:02 PM
The infamous H-K-J

He was my inspiration to make stilton  :-[ :-[
Title: Re: The Leaning Stilton of Eccles
Post by: H-K-J on September 09, 2013, 03:06:09 PM
I don't know how I missed this thread,
I always place approx. 8 to 10 lbs on the curd (tied up in a muslin towel (http://cheeseforum.org/forum/index.php/topic,11488.msg88875.html#msg88875)) for 6 to 8 hours then mill it and into the mold.
yours will still go blue not to sure if you have the openings inside to grow the PR I had that problem, I haven't cut the curd on any of mine, just ladled into the cloth lined colander
yours will still come out great you just wait and see ^-^
Title: Re: The Leaning Stilton of Eccles
Post by: graysalchemy on September 09, 2013, 03:11:51 PM
Thanks very much for that.

I am going to give it another go in a few weeks and make one for the festivities to go with my elderberry stout from last year  ;D
Title: Re: The Leaning Stilton of Eccles
Post by: graysalchemy on September 17, 2013, 07:41:36 PM
(http://i885.photobucket.com/albums/ac55/artimaging/Salford-20130917-00065_zps2c5ba12c.jpg)

(http://i885.photobucket.com/albums/ac55/artimaging/Salford-20130917-00066_zps61800ca9.jpg)

Well it is beginning to show signs of blue. Plenty on the sides but it seems to be struggling on the top. The cheese seems to sweat a bit so I have left it on a plate in my cave at 15c (60f) to see if that helps, as it was in a sealed plastic tub and appeared quite humid.

When do I pierce it? it has been two and a half weeks since I made it.

Thanks

GA
Title: Re: The Leaning Stilton of Eccles
Post by: Geodyne on September 17, 2013, 08:44:12 PM
It's looking good. Edited to add: I'm amazed at how much this cheese has settled.

I've not got there yet, but I believe most people pierce at 5 weeks.
Title: Re: The Leaning Stilton of Eccles
Post by: Pete S on September 17, 2013, 09:20:33 PM
  I am new at this (only 4 blues). I have been piercing as soon as I get a good covering of blue
      Pete
Title: Re: The Leaning Stilton of Eccles
Post by: H-K-J on September 17, 2013, 09:56:40 PM
Boy that really has settled, :o
When i do my Stiltons I have flipped in the mold for 5 days, this seems to be just right for me, then remove from the mold and smooth the surface (https://www.youtube.com/watch?v=U3o04QQCZTI) of the cheese, then into the cave at 55 deg. and 90 to 95% R/H for 2 weeks, then I pierce it for the first time. I also bring it out daily for 45 min every day flip it, and air it.
if I see the piercing holes are getting over grown with mold I re-pierce trying to stay in the same holes, I have had to do this up to 3 times in 8 to 10 weeks depending on how much blue bite I want.
that being said it is up to your taste, strong or mild I like em to bite back somewhat I had one bite back and slap my face at 11 weeks it was a very good cheese ;D
Title: Re: The Leaning Stilton of Eccles
Post by: graysalchemy on September 18, 2013, 07:14:22 AM
Oh i want plenty of bite i like blue cheese.

I think because the cheese is still very moist that moisture is still coming out of it. So I am flipping every day. i think I will pierce it soon when I can find an appropriate piercing tool.  :)

I think next time I will follow your regime of pressing the curds under a little weight before putting into the mould.

Thanks for the help
Title: Re: The Leaning Stilton of Eccles
Post by: graysalchemy on September 25, 2013, 08:02:51 AM
Well i fear for the worst. its not looking good.

(http://i885.photobucket.com/albums/ac55/artimaging/Salford-20130925-00081_zps56d7663b.jpg)

The skin is cracking and inside is in places it is very very runny almost like camembert. >:D >:D

I still haven't pierced it which I must do but I don't think it is going to go any bluer though.

I think another attempt is on the cards.
Title: Re: The Leaning Stilton of Eccles
Post by: shotski on September 26, 2013, 01:14:18 AM
you may end up with  a Cambozola. :P
Title: Re: The Leaning Stilton of Eccles
Post by: graysalchemy on September 30, 2013, 12:41:45 PM
Well

The leaning Stilton of Eccles is no more.  :evil:  :evil:

(http://i885.photobucket.com/albums/ac55/artimaging/Salford-20130930-00089_zps7c4b3cf5.jpg)

(http://i885.photobucket.com/albums/ac55/artimaging/Salford-20130930-00088_zps8a0793f1.jpg)

It seems to have become more like a brie than stilton. In fairness i didn't pierce it so it hasn't gone blue inside. However it does taste quite nice may be ok for a cheese sauce.  :lol:

It was very very moist inside no chance of it drying out.

I will now have to disinfect every where and get another one made. I think I will follows H-K-J instructions next time.
Title: Re: The Leaning Stilton of Eccles
Post by: Geodyne on October 04, 2013, 11:38:10 PM
Stilton perhaps not, but it looks like a nice cheese!

From what you say about how moist this still is inside, I wonder whether you would like to investigate stirring the curd more or stacking the curd a bit more next time, to drive out a bit more whey.
Title: Re: The Leaning Stilton of Eccles
Post by: Tomer1 on October 05, 2013, 12:57:42 AM
How much was the paste flavored by the rind?

Title: Re: The Leaning Stilton of Eccles
Post by: graysalchemy on October 06, 2013, 02:04:37 PM
Not much really it tasted quite stilton except little blue.

The skin was slipping off it and the underside was very runny and tasted like 'processed cheese'. However the inside was was very tasty.  :)