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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened => Topic started by: Schnecken Slayer on November 24, 2012, 09:55:03 PM
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I followed the WACheese recipe and used my 6 1/2" mould. (It was either that or my 4"cams)
Flipped as per instructions and left to develop for 4 days.
I then smoothed and here is the result so far.
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Nice bluing comein on, did you use a slurry from another blue or a PR-PV DVI mold?
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Nice bluing comein on, did you use a slurry from another blue or a PR-PV DVI mold?
It's dry PR powder in a packet from the home brew shop. (He does cheeses and cured meat supplies as well, although I haven't tried doing any sausages myself)
I added 1/4 tsp per 10 Litres as recommended. I noticed the first trace of blue after 2 1/2 days
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How many days since the start, how long will you be ageing?
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How many days since the start, how long will you be ageing?
I had to go back and check my spreadsheet. It's only about ten days old. We had some cool weather so I left it out 5 days instead of four. The extra day made it a lot easier to smooth the surface since it was still a bit hard on the fourth.
The "start eating" date is 26th Feb. according to the recipe.
Another question: Do you turn this and how often?
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I turn mine daily. It's been pierced for two weeks now and starting to smell less like ammonia. outside is encrusted with mold, as it should be, and looks a bit scary. LOL
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They look amazing, and kinda scary... :D
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I was rubbing them over the other day and a small piece of the crust broke off and I tasted it, brave soul, and it was incredibly good. Really looking forward to eating the center. ;D
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I was rubbing them over the other day and a small piece of the crust broke off and I tasted it, brave soul, and it was incredibly good. Really looking forward to eating the center. ;D
Owl, how many licks does it take to get to the center of a Stilton? A)
(Am I dating myself on that one?)
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How many days since the start, how long will you be ageing?
I had to go back and check my spreadsheet. It's only about ten days old. We had some cool weather so I left it out 5 days instead of four. The extra day made it a lot easier to smooth the surface since it was still a bit hard on the fourth.
The "start eating" date is 26th Feb. according to the recipe.
Another question: Do you turn this and how often?
I flip mine daily for the first week, then every other day the next, then once or twice for the rest of the ageing period.
I do air them every day for a half hour or more.
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Thanks for the replies. I had picked up on the airing from other posts here. It is a little damp on the bottom when I flipped it and I gently touched it with paper towel to dry it off and then let it air for 40 minutes.
I will start poking it in a couple of days.
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Having looked at a lot of other Stilton posts and reading about how the mould growth changes daily is one thing, to actually see it happening is amazing!
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Agreed....and scary too! haha
Mine is developing a very light fuzz with a few spots of blue...should be taking off in a day or 3.
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Sides are covering nicely!
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That is coming along nicely :)
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This will be about 45 days old on the 1st January although it is looking quite good now.
I haven't had a Stilton before so really do not know what to look for.
It is very creamy and has a nice blue taste, which is not overpowering.
When you cut it how do you keep the other half for later?
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Looking at those photos makes me wonder about the first person who ever saw a mouldy Stilton and thought "Oh wonderful! I think I will eat that!"
Uugh! :o
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Your description of the flavor sounds heavenly! Great job!
A cheese for you!
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Have to say it's ready to eat. Mine had a smooth buttery flavour with just the right amount of bite from the blue veining. Yours looks awesome. Great job!!! A cheese to you for an awesome job!!
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WOW!!! that did turn out nice :P
Definitely deserves a cheese ;D
When you cut it how do you keep the other half for later?
I usually vacuum bag and put it back into the cave.
after the cheese has been in the refrigerator for awhile in a baggy I do notice some intensified flavor, all good ^-^
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Thanks for the kind words everyone.
I will cut it and bag this weekend.
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I had some spare time so I cut and bagged today.
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Great veining! Nice job!
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Wow! That is SO beautiful! You have added to my inspiration to try something in the blue family.
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Wow, wow, wow! It looks amazing. I can't wait to make my Stilton next week. Another cheese for you.
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They don't get any better than that. ;D
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Looking around the web for pictures I saw a lot where the piercing holes were very evident as they went straight in from the sides or straight down from the top.
I decided I didn't want to be able to see them so I put the skewer in at 45 degrees across the cheese then turned and repeated. A week later I did the same on the other side.
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If you watch the videos very closely of the machines used to pierce the Stiltons at the commercial plants the needles on the machine are angled. That way they don't have layers of veining but a more even spreading of the blue. Watch video at 3:41 How It's Made - Blue Stilton Cheese (http://www.youtube.com/watch?v=unVdU4MgRAA#)
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Great video! Nothing like seeing the process and product at the critical stages. Makes me want to give the Stilton another shot!
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I don't know but the way the wife is starting to go through the Stilton I am pretty sure she is going to make me do another 5 gallon one 8)
We are down to about 2 lbs. She has learned that we actually have enough to eat it when ever she want's to, at first she would say she wanted a little for this or whatever but wouldn't use it ??? just take a sliver here or there and savor it as she could, now it's, do you want blue cheese with that dinner ;)
so yes probably gonna be my next make ;D GOTTA LOVE HER ^-^
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Don't know about there but it's about $27.00 a pound here so I'm going to do a 6 pounder first chance I get. I love it a lot more than I can afford to! LOL
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If you watch the videos very closely of the machines used to pierce the Stiltons at the commercial plants the needles on the machine are angled. That way they don't have layers of veining but a more even spreading of the blue. Watch video at 3:41
Thank you for the link.
That is similar to what I did except from top to bottom. Then the other side a week later so they formed an X pattern through the cheese.
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Plan on doing the same with my next one. It will be taller then it's diameter though, unlike the last two. Hopefully that will make piercing at an angle more effective.
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I look forward to seeing your results.
I am tempted to make a two curd Gorganzola next like the one here http://www.cheesemaking.com/store/pg/31-Gorgonzola-Classic-Picante-.html (http://www.cheesemaking.com/store/pg/31-Gorgonzola-Classic-Picante-.html)
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Good Gorgonzola is readily available here and relatively cheap. Considering the two day process I think it may be a lot of trouble for little benefit. I much prefer the Stilton style cheese.
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Good Gorgonzola is readily available here and relatively cheap. Considering the two day process I think it may be a lot of trouble for little benefit. I much prefer the Stilton style cheese.
I have not seen a Gorgonzola here in the shops?
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We get it here in COSTCO. They have a good selection of cheeses at a good price. Unfortunately, in my case, Stilton is not one of them. LOL