CheeseForum.org ยป Forum
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened => Topic started by: Neil on December 19, 2013, 04:33:35 PM
-
Yes, My first cheese was a "Stilton". The make went pretty well except that I let the milk temp get away and it reached about 100F. I decided to continue on since I wasn't sure what the result of the high milk temp would be. Everything seems to be going well. The 1st image is right after smoothing and the second (if I can get it to attach as well) is after a week in the cave.
Update: 01/06/2014
The newest image is of my first cheese going into week 5 and a second going into week 2. The second was a much smoother maker and I was able to keep the milk with the range specified. The only differences I've seen so far is the 1st cheese the was made at a higher temp started getting blue sooner than the one that where I followed the directions.
Update: 03/03/2014
This image shows the piece still in the trier. I think I'm going to let it go a bit longer trying to get about another 1/4" of blue towards the rind. Nice creamy texture with good bite.
Neil
-
Looks good Neil :o
-
I agree, it looks like its coming along very well. have you pierced it yet?
-
Nice proportions to that cheese , taller than it is wide , a perfect stilton.
Keep us posted with more pics and a taste test.
-
Thanks for the comments. Yes, I've actually pierced it a couple of times since some of the holes keep getting covered/closed back up. At the last piercing the inside felt more "smooth" and there was a lot of blue on the skewer I was using. Funny you mention the proportions. I actually wanted to find a 2lb mold that was shorter and wider. How does the proportions affect the cheese? I took a sniff tonight and it is starting to smell earthy and like a mushroom with some light redish/brown areas. More pics to come.
-
A "true" Stilton is taller than it is wide, other than that it doesn't really matter.
You may find the red areas are B.Linens which tend to join the party when making this style of cheese, they certainly did on mine.
Your cheese is looking good!
-
Nice job, Neil.
IMHO, if you snapped your pics with the cheese facing the light instead of in the shadows, we would all see the full-on glory of your cheese.
Dark Shadows... :-\ Come into the light! :P
-Boofer-
-
Thanks Schnecken and Boofer. Yes, I agree. I'll fix the lighting on the next ones. I started a second Stilton yesterday so I'll get pics of both soon.
Neil
-
Updated photos posted.
-
The first cheese is looking good on the inside but I was expecting more of a orange/brown rind. Would I get that if I wrapped in foil?
Thanks,
Neil
-
Well, I cut into my first (and 3rd) cheese this past weekend. This is a blue I made back around Thanksgiving weekend. I wasn't sure how it would turn out since the milk temp really got away from me.
It's creamy with a slight crumble and a nice blue gives it a nice bite.
I'm shooting for more veining and the orange/brown rind of others I've seen.
Thanks for the feedback that got me here. Now I'm off to grill up a nice steak to enjoy with this. ;D
Neil
-
Just by looking at the pix it looks like you only pierced it from top to bottom :-\
-
That is correct. I went by the book on this one and it called for top and bottom. Next one I will get more aggressive with the piercing. Early on I was concerned because it was very soft and I didn't want it coming apart on me. Is it normal to do top/bottom and all around the sides?
Thanks,
Neil
-
I have never pierced just top to bottom, I have pierced just the sides, I found I get better veining if I do both, a lot of holes, yes,
but then I use a smaller piercing tool than most I have seen.