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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened => Topic started by: Cartierusm on July 04, 2009, 06:08:43 PM
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So I opened this Stilton yesterday. Good flavor, really nice marbling, in the pic it looks a little muddled, but in person looks pretty good. This is about 5 months old.
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WOW, this looks fantastic. Was aged in a cheese cave? or next to a case of 10w40 in the garage?
:)
I ask because I wondered how you kept the other cheese, and cave itself from becoming "bleu" as well.
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I have 3 separate caves. Duh! :P
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Well Carter, as usual your stuff looks wonderful. Congrats on the successful aging of the cheese.
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That looks really great Carter! Congrats! Three caves huh? That would be really nice.
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You're making me hungry here, Carter. Beautiful cheese!
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Did you wash the rind? If that is just native micro, your cave has hit it's sweet spot for sure.
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Yes natural, I don't wash the rind nor do I scrape it, it just happens perfectly by itself, although I spent lots of time making sure the cave regulates temp and humidity perfectly.
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Just one more question, dry salt or brine?
Ok one more, do you use Geo 13 on any cheeses? I'm just trying to make out form the photo if that's p.cand. or geo. It's yummy wither way.
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It's a stilton so it's neither, it's Pencilium Roqueforti. As far as the salt it's added when you mill the curds before forming the wheel.
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From the photo it sure looks like a white mold over brown rind, maybe my monitor is showing it funny.
I had forgotten the stilton was milled, thanks for clearing that up. I guess we used to make a "blue cheddar" here, but the product was deleted. We do only high fat, open texture blues now. One of them does have p.cand. on the rind though. The blue mold is very strong flavored though, I would much rather have your stilton.
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Thanks. The rind when forming was blue like the ocean, look up my build logs and you can get an idea of the blue. But now it's more of a gray, there is some white high light, but absolutely no P. Candidum of any sort. The pics don't show up too well.
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This does look amazing. It's one of my future projects, actually. I can't believe the 17lb. official Stilton is $275. With home making it can be done for circa $60. Plus, my current Stiltons are driving me crazy as they mature....I'm going to ned a lot more.
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Baby - THAT's exactly why it's worth using the best milk that you can get. ;D
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My wallet says otherwise.
If a local milker was offering $3/gallon I would undoubtably use them. Maybe even $4/gallon. $8/gallon? Forget it. I might as well buy a real Stilton.
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But Baby it WILL be real Stilton - YOURS!
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Stilton is actually regulated. "Real" Stilton is made in a specific area of England. All other cheeses made in the same style, no matter where else, are just interesting blue cheeses.
"No one puts Baby in a corner!" ~Patrick Swayze r.i.p.
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"No one puts Baby in a corner!" ~Patrick Swayze r.i.p.
sniff .... sniff ... :'(
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"No one puts Baby in a corner... unless they first give Baby a 17lb. Stilton." ~Baby Chee
I just looked in on my Stiltons: the blue really spreads quick! Last night was just little spot or two of blue. Today they are half covered in blue spots.
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Very prolific stuff!
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Wow, where the heck have I been?
So Carter finally opened his monster Stilton back in July....
At that time I was either on vacation or relaxing around the pool and trying to stay up with my yard work.
Well now that the cold weather has hit and now that my Cardinals are going down in flames (5 - 1 in the ninth, game three of NLDS) I might as well start concentrating on my cheese making attempts.
I can see already that I have a lot of catching up to do but half of the fun of cheese making is seeing how others are faring and comparing results.
Glad to be back although it will still be a couple of weeks before I have a chance to actually get my spoon wet.
Congrats, Carter on a wonderful looking cheese!
Dave
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Welcome back.
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Hi Wayne, thanks, it's good to be back.
Now, here's the first of many questions......
I know that you have a vacuum sealer that you've used on your cheese in the past.
Could you tell me the brand and model number of the unit you have?
Over the summer I've been thinking about the extra time and work spent in waxing and I'm now looking for an easier, more efficient way of perserving my cheese.
I'm sick of the mess and time I've spent on waxing, especially since I never seem to be able to get a perfect seal on my cheeses.
Again, it's really good to be back and I honestly can't wait to start making cheese again.
Dave
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Dave great to see you back. I too have just started making again. Mine due to a lack of good milk. So what are you planning to start on first?
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Glad you both are back.
One of you needs to go rattle Carter's cage...
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Tea, it's really good to hear from you, Wayne and John.....
In answer to your question my first attempt of the year will be a Romano..
I've found that it is not only a fairly easy cheese to make it is also a VERY good cheese both if eaten young or if aged.
This year I've decided that the cheeses I will focus on are: Romano, Stilton, Camembert, Swiss and Cheddar. Just the thought of battling my "swiss nemesis" gives me a little bit of an inward thrill along with a certain amount of trepidation.
Now while we're on the subject, what's first on your list?
Wayne.....
Has Carter gone missing?
If that's the case, I really hate to hear it.
I always enjoyed his sense of humor and his input. He seemed to take the same approach as I do, which is basically a "learn by your mistakes" type of cheese making.
If Carter is no longer posting it's a shame. He had so much to offer and always made this board interesting.
Well hopefully he will show up this fall/winter and we can get the "old gang" together once again. Also, has anyone heard from Ryan? As long as I live I will never forget his "Limburger sampling" post. In a word, CLASSIC!
Hopefully everyone will forgive me for highjacking this thread. It's just really nice to hear from some familiar friends.
Dave
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Ummmm Wayne.....
I just realized that you now have like a gazillion cheeses, compared to my nine.
Now maybe it is presumptuous of me, but I always figured we would wait for each other and make the graduation to the "next level", together.
It's okay.....
Don't worry about me.....
I'm just happy that you have gotten the recognition that you deserve.
I'm sure that Tea feels the same.
Honestly Wayne, Congrats. I'm really happy for you.
(Pssst, Tea....Let's start giving each other cheeses until we pass Wayne. Who does he think he is getting all of these cheeses without us?!?!?).
Dave
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LOL Welcome back Dave.
Have you seen Wayne new cheese vat? WOW@!
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Debi...
I did see Wayne's new vat and I am more than jealous.
I can remember when I thought I was doing these huge batches of cheese when using six gallons of milk. Sheesh!
I always knew that Wayne would up the bar and start going toward commercial batches and I'm happy to finally see it happen. His knowledge does warrant this move and I'm happy for him. (Wayne, you can make the check payable to Likesspace).
Maybe one day I'll feel that I'm ready to make the move but for the time being it's hard to eat all of the cheese that I make over the winter season.
Thanks for the welcome Debi....it's good to be back. I've missed this.
Dave
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Just wait till after Wine season..
I will be pumping them out baby...
:)
(I need to fill my new fridge....)
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Wayne we could all crawl in that fridge and not fill it! You going to rob a bank?