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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened => Topic started by: Delislem on January 20, 2013, 06:20:15 PM

Title: Stilton Aging
Post by: Delislem on January 20, 2013, 06:20:15 PM
Hi all,

I tried this last year when I made my first Stilton and thought it would be fun to try again. Attached is a timelapse of my aging cheese. I will keep updating it every week.

http://youtu.be/QJlF30gsAm4 (http://youtu.be/QJlF30gsAm4)
Title: Re: Stilton Aging
Post by: shotski on January 20, 2013, 06:42:06 PM
Comming along nicely. It is hard to tell the size of the wheel, did you start with 2 gallons?
Title: Re: Stilton Aging
Post by: Delislem on January 20, 2013, 06:46:16 PM
It's a one gallon. About 4-5 inches in diameter. Next time I'll do 2 gallons,.
Title: Re: Stilton Aging
Post by: Delislem on January 26, 2013, 03:06:00 PM
At the end of week 3

http://youtu.be/wbfqw6ZAPd8 (http://youtu.be/wbfqw6ZAPd8)
Title: Re: Stilton Aging
Post by: Al Lewis on January 26, 2013, 04:08:25 PM
Really cool.  Seems like it should have a little brown or tan in there by now though.
Title: Re: Stilton Aging
Post by: Delislem on January 26, 2013, 05:29:25 PM
It's not really visible on the photo but there is a bit on that side. There is more on the other side. Last year I had none at all. It was all greyish green/blue. The taste was great though.
Title: Re: Stilton Aging
Post by: Al Lewis on January 26, 2013, 05:53:26 PM
Cool!  I think it depends a lot on whatever localized molds are floating around in the air.  I'm sure that makes each one unique. ::)
Title: Re: Stilton Aging
Post by: Delislem on January 26, 2013, 06:30:38 PM
My cave may also be on the drier side: 85% humidity. The orange mold grew when the cover of my aging container was almost completely closed and there was a bit of condensation on it.
Title: Re: Stilton Aging
Post by: Al Lewis on January 26, 2013, 08:33:18 PM
That's strange because mine is usually at 85% or a little higher.  I didn't use a container however due to the size of the thing.  I also take it out each day to breathe for a while. ???
Title: Re: Stilton Aging
Post by: Delislem on February 02, 2013, 06:56:32 PM
Now after 4 weeks

http://youtu.be/Pfd7vutbL2I (http://youtu.be/Pfd7vutbL2I)
Title: Re: Stilton Aging
Post by: shotski on February 02, 2013, 08:25:07 PM
coming along nicely. Do you have a side view?
Title: Re: Stilton Aging
Post by: Delislem on February 03, 2013, 02:27:32 AM
Unfortunately, I didn't take any side shots.
Title: Re: Stilton Aging
Post by: Delislem on March 02, 2013, 10:01:01 PM
And here is the finished products at 2 months. Much less blue than I hoped for and much less than last year. Seems like the curd was too tighly packed to allow for air. The holes I punched seem also to have been too small and closed bcak quickly. Still a great tasting cheese. I'M starting a 2 gallon one today.