CheeseForum.org ยป Forum
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened => Topic started by: H-K-J on June 01, 2013, 09:20:25 PM
-
I bought a Stilton from the store, I had never eaten a real live Stilton before we liked the slight difference in the mold bight although we preferred the taste of our last make, I had no idea our cheese was so close to the taste of a store bought :)
I have been thinkin of trying a slurry and we kept some of the moldiest part of the S/B,
today we made another Stilton with a slurry.
the make is going well and is in the draining stage, I am going to press (in the cheese cloth) with 8 lbs of pressure over night.
in the morning I will mill and salt the curd, then into the mold for flippin.
Nothin like the smell of Stilton in the morning ;D
-
Good job H-J-K, keep us posted. I hope it turns out ugly and smelly for you. :-[ :-X >:(
John
-
Sounds like you're onto a winner there buddy but where are the pictures??? LOL :o
-
Hi Al, and John
Didn't take to many pix's just a few so here ya go
1. The milk
2. Top bowl= rennet middle bowl= Stilton slurry, bottom=1/2 the PR/PV I usually use and the starters in the small ss bowl's
3. Draining
4. Pressing w/8 lbs.
5. Over night press
6. Pressed
7. Milled and salted
8. In the mold
9. After first 15 min flip
and the adventure begin's again :o
-
I like the custom Stilton mold!
-
I like the bar stool! :o
-
Yuh know, what ever turns the crank ;)
It has worked fer me 8)
-
I want to make Stilton this weekend. I bought a blue cheese at the store, not a Stilton, and it was really salty. I don't want to make really salty Stilton, so I thought I would ask how much salt you use in your 5 gallon make? I was going to use the recipe in the Gianiclis Caldwell book, and she gives the salt content by the weight of the curd. Has anybody ever used her recipe?
I see that you have home made cheese molds and press with flat bar. Do you work at a sheet metal company? I work at a sheet metal company so it just seemed like you might as well.
-
I have had good luck with This recipe (http://www.wacheese.com/index.php?option=com_content&view=article&id=71:stilton-approximation-howto&catid=38:bloomy-rind-and-blue&Itemid=58) Pav says "Salt the curds at a rate of 2 tsp per gallon milk."
I haven't tried Gianclis' recipe so I cannot comment.Stilton seems to use a lot of salt relative to others, but I don't taste much if any saltiness in mine. The salt level is enough to accent taste without calling attention to itself.
When slurrying I used about a quarter teaspoon of harvested PR in a 2 gallon make.
Hope this helps.
-
I've used this one with great success. http://www.cheesemaking.com/store/pg/26-Stilton.html (http://www.cheesemaking.com/store/pg/26-Stilton.html) Not very salty at all. H-J-K I'm with you buddy, if it works use it!! ^-^
-
I just try to make what I want however I can and use what I can gather together
I do weld,( I also scavenge what I can)
I go by the rule -------- 2tsp. of Pickling salt per gallon of milk
-
Thanks. Everybody seems to agree on the salt content. I will read and compare those other recipes. I had a mold made at work today. Mine is not as heavy as the one in H-K-J's picture, but I'm sure it will be fine.
-
That is a nice mold Tammy, I am sure it will be easier for you to flip a Stilton, mine is heavy and kind of awkward but it works
I came home for the weekend from Grand Teton park so I could smooth up the cheese and as usual in a hurry I left my good camera
so the wife tried her phone as you can see it works better as a phone.
this one did not turn blue at room temp just sort-of brown, don't know why.
-
Looking great!!
-
Thanks Al
I pierced it last night, this thing smells amazing, Don't understand, no blue just gold colloring
-
You can see the blue veining now ;D
it smells wonderful 8)
-
Looking good. I think this will be a real treat. Nice job.
- Jeff
-
Looking great buddy!! I did a 4 gallon make yesterday. Hope it turns out as good as yours. ;D
-
Thanks guys :), I have to say my sweetheart has been takin excellent care of this while I have been in Teton park ^-^
every once in awhile I can get Wifi up there but only for a few minutes, can't upload or download pix untill I get home on the weekends, I do try to keep up with what is going on on the forum, headed back in 4 hours :P
have a good week everyone
-
You too!! Stay safe and enjoy all of that beautiful scenery!! :)
-
I'm HERE :-\
-
I have had good luck with This recipe ([url]http://www.wacheese.com/index.php?option=com_content&view=article&id=71:stilton-approximation-howto&catid=38:bloomy-rind-and-blue&Itemid=58[/url]) Pav says "Salt the curds at a rate of 2 tsp per gallon milk."
I was wanting to make another blue and I've not done a stilton. Checked out the recipe in your link and thought I'd give it a twirl. Made a 2 gal. batch and used MM100 (doesn't have the LM like the recommended Aroma B but it's the closest thing I had). All went well and I just now packed the mold. Here's my baby stilt' before the first flip:
-
Looks good, John. That will help re-establish the flora in your cave after the sanitizing you gave it.
-
I'll put this in a minicave. I run an ionizer in the main cave to prevent surface mold. For my blues and bloomies I use a mini-cave to isolate them and grow the desirable surface mold.
-
I always have to open the mini cave a bit to keep the humidity down. So now other cheeses in the cave have a tendency to blue. Having flora in the cave isn't necessarily a bad thing if you have introduced them intentionally.
Sorry for the thread-jack H-K-J. :-[
-
That's my bad - I'm still learning proper forum etiquette A). I do have another question concerning my 1st Stilton but will post separately. Thanks.
-
Well H-K-J mine came out a little thin but, after 5 days it's turning the right color. :o I like the proportions of yours better.
-
After working 10 strait days of 10 and 12 hours I finally got to come home ;D
this Stilton is very different than any I have made looks golden with some blue marbling smells great!!
it does need piercing again (I will do that today)
-
What do you suppose is causing the nice yellow color? Mine is doing the same exact thing (it doesn't look as "golden" in the photos as in real life). Now that I washed it it smells great again. I don't really have a rampant case of B. Linens in the particular cave I keep it in plus I also keep a bowl over it to keep the PR on it's own playground. Oh well, it looks purty anyway. I'm dying to cut into mine......only six - eight more weeks.
-
What do you suppose is causing the nice yellow color?
I have no clue why this went in this direction all of my Stiltons have been blue and always in a good way,
this one smells wonderful and has no mold problems at all, just soooo different from the other's I have made.
I have never washed or brushed any of them. I pierced this a little over a week ago for the second time,
I have pix's of the piercing , but no newer pix's of the color, will get some when I get home this weekend (if I get it off)
-
I hope it tastes wonderful! You have worked hard and deserve a delicious piece of cheese. Maybe it will be the best one ever.
-
The rind is golden, you can see the veining on the inside
Smells fantastic ;D
-
Well its cut and vacuum bagged for further yet slower ageing,
never blued up like I was hopping. it does have some veining, the taste is more like a Cheddar with a strong hint of blue.
Very creamy can't wait to try this on a nice steak, very different from my previous Stiltons, no big blue bite yet very eatable,
won't be trying another slurry, results are to unpredictable and unstable for me.
I like to see the blue mold overgrow the whole cheese and get scary lookin, this one just turned golden with some blueing.
back to my old recipe maybe this weekend, gettin low on Caerphilly so might have to make that first.
Some pix's of the cut, not impressive yet a very enjoyable cheese 8)
-
The colour of that rind is fantastic though! A shame the bluing didn't take off. Still, sounds like it is a decent cheese all the same, even if a bit milder than you prefer. A cheese to you.
- Jeff
-
thanks Jeff the color is unique :o
It is bagged and will be aged until we finish our last one, not much left of that one ^-^
-
I too really like the rind on that one.
I have had great luck with slurries , mine come out very blue all the time , so far I have always used the same brand of Danish blue.
I wonder if the blue will progress now that you have opened it up to the air , however briefly.?
To be honest , the amount of blue I see in yours , is just about what I like , blue but not too blue.
I think you have a winner there!
-
just an up date, we cold smoked a couple of pieces of this right at a month ago, the wife wanted to taste it then, I told her she wouldn't like it,
she didn't :o smoke taste was way to strong and bitter.
Last night I was checking the cheese in the cave and noticed that the smoked Stilton apparently had a small leak and needed to be re-bagged.
Again the wife had to have a taste of it, after the first sampling a month ago I was still a little reluctant to try it so I waited for her reaction before I tasted it :-\
Her reaction, OMG, OMG, this is wonderful, and my reaction was OMG, OMG, it's better than that ^-^ :) :D ;D :P
I will defiantly be fireing up the smoker for some more of this MMMMMMmmmmm!!!!!! 8)
-
Amazing what a little time can do for a cheese! Nice!
- Jeff
-
Hey H-K-J what kind of wood did you smoke the stilon with.
John
-
Hey H-K-J what kind of wood did you smoke the stilon with.
John
I believe it was apple and alder
-
Hey H-K-J what kind of wood did you smoke the Stilton with.
John
I believe it was apple and alder
Nice typo by me!!!!!!!!!!! Must have been the blueberry wine I was tweaking for the wine competition next weekend. Maple is my favorite followed by apple alder. Not to keen on the stronger / harsher woods.
-
Guess I'll have to smoke my mystery cheese with some applewood before aging. Sounds like you found a winner there H-K-J. A cheese to you my friend!
-
Thanks Al, the weather has warmed up somewhat, I will be smokin some more cheese this week I think.
More Stilton and some rubber Cearphilly (taste is good, just won't melt) ^-^
-
Looks amazing my stilton didn't have much veining but still had a wonderful flavour, I am loving the rind looks a lot better than the black/green rind I get whenever I make a stilton.
-
I want the blue/green rind, I am more used to that than these yellow rinds I have been turning out.
now don't get me wrong, we still love the taste of them just not what we are used to :-\
-
My 6 pound Stilton had a sorta overall yellow rind until you looked at it up close. Then it had a multitude of colors. Tasted great so I wouldn't worry too much about the color of the rind.