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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened => Topic started by: sofusryge on December 20, 2012, 09:14:28 AM

Title: Stilton in the make
Post by: sofusryge on December 20, 2012, 09:14:28 AM
Hi all, and greetings from Denmark!

I have been lurking in the dark corners of this forum for about a month, but now it seems to be the time to step out into the light  8)

I crafted a 4 lbs Stilton-type 5 days ago, i removed it from the mould and smoothed it yesterday, now it sits on my table, waiting to grow some blue fluff.

I used the recipe from wacheese.com with some minor modifications. I only had some standard multipurpose mesophilic available, so i used that instead of the more aromatic types indicated. I inoculated the milk with slurry made from a nice piece of store-bought Stilton - seems to work just fine.

I'm really impressed with the looks and smells of this cheese so far, i hope the development will continue in the right direction. It is showing a faint bluing at this stage and smells undeniably like bluecheese  :P

I do have a minor concern. The cheese is resting on a sushi-mat. When the blue rind is developing, will it stick to the mat? I imagine large sections of the rind ripped of when i turn the cheese... I kind of like the pattern the mat imprints in the surface, but it might be better to get some real cheese-mat?

Regards,
Sofus
Title: Re: Stilton in the make
Post by: Schnecken Slayer on December 20, 2012, 09:38:19 AM
I have found that all cheese sticks in varying degrees to the bamboo mats.

They stick less to the plastic drain mat, but sometimes they still stick. I would ditch the bamboo sooner rather than later.

I look forward to seeing how your cheese develops.  :D
Title: Re: Stilton in the make
Post by: bbracken677 on December 20, 2012, 12:51:12 PM
It depends on the cheese itself...A Stilton probably will not be soft enough to stick as long as you flip it daily...but a cam or brie might be another matter entirely. I have used bamboo mats often and the only times I have had issues is with the softer cheeses.
Title: Re: Stilton in the make
Post by: Tomer1 on December 20, 2012, 01:56:42 PM
Great smoothening!   did you reserve some most curd or was it pliable enough to smoothen on its own? (which means you were likely spot on on moisture content)
Title: Re: Stilton in the make
Post by: H-K-J on December 20, 2012, 04:48:49 PM
Very very nice :) I do love a Stilton :P
Title: Re: Stilton in the make
Post by: sofusryge on December 20, 2012, 08:09:39 PM
Thanks for the nice comments :)

I've placed a cheese mat between the sushi mat and the cheese, just to be safe. Actually it's not a cheese mat, but a non-stick barbecue mat - i think it's tefloncoated fiberglass net, i doubt anything will stick to that.

Tomer1: I smoothed it with a hot spatula, the curd was pretty pliable. The cheese was sort of barrel-shaped from the mold, so it was possible to scrape some of the curd from the middle part to fill out the holes on the end parts.

H-K-K: If it turns out like some of your Stiltons, i will be a happy man.
Title: Re: Stilton in the make
Post by: Al Lewis on December 20, 2012, 10:15:53 PM
I've found that some of the molds will actually transfer onto the mats and grow there.  I throw mine into the dishwasher with a cup of chlorine bleach and it cleans them just fine.
Title: Re: Stilton in the make
Post by: sofusryge on December 22, 2012, 10:23:01 AM
The Stilton is taking on color nicely  :)

Surface feels velvety by now, my worries about excessive sticking are put to shame.

Title: Re: Stilton in the make
Post by: Schnecken Slayer on December 22, 2012, 07:28:24 PM
That is coming along very nicely, you did a great job on the smoothing!
Title: Re: Stilton in the make
Post by: Al Lewis on December 23, 2012, 12:44:00 AM
Looking great!!  Great job!!
Title: Re: Stilton in the make
Post by: H-K-J on December 23, 2012, 04:29:28 AM
the blues are just awesome :P gotuh make uh new one ;D
some of the people I have forced to eat some  their eyes light up and ask
MAY I HAVE MORE SIR? ^-^
Title: Re: Stilton in the make
Post by: Al Lewis on December 23, 2012, 05:34:12 AM
Going to do my 6 pounder while I'm on Christmas break. ;D
Title: Re: Stilton in the make
Post by: Schnecken Slayer on December 23, 2012, 06:26:42 AM
Going to do my 6 pounder while I'm on Christmas break. ;D

WOW! What size pots are you using?
Title: Re: Stilton in the make
Post by: bbracken677 on December 23, 2012, 01:50:28 PM
the blues are just awesome :P gotuh make uh new one ;D
some of the people I have forced to eat some  their eyes light up and ask
MAY I HAVE MORE SIR? ^-^

LOL  You are a hoot  H-K-J    :)
Title: Re: Stilton in the make
Post by: Al Lewis on December 24, 2012, 08:52:25 PM
the blues are just awesome :P gotuh make uh new one ;D
some of the people I have forced to eat some  their eyes light up and ask
MAY I HAVE MORE SIR? ^-^

Just tell them buddy…"If you don't eat yer cheese, you can't have any pudding. How can you
have any pudding if you don't eat yer cheese?"
Title: Re: Stilton in the make
Post by: shotski on December 25, 2012, 12:53:41 AM
 Schnecken Slayer that wheel looks great. Did you start with 8 liters? This is my first Stilton after 5 weeks. I started with 8 liters and did two smaller wheels because as you can see I knew it would be like my wine, rarely makes it to maturity. At this point in is really creamy and a very nice blue flavour. I am sure at maturity (if it makes it ) it will bite back.
Title: Re: Stilton in the make
Post by: Schnecken Slayer on December 27, 2012, 03:09:22 AM
That looks like it has blued up nicely. I love the creaminess of the stilton cheeses.

I had a 6 1/2 inch mold so I went with ten litres of milk.
Title: Re: Stilton in the make
Post by: sofusryge on December 27, 2012, 10:28:31 PM
At 12 days old, not as blue as i expected, but seems to have a healthy coat of Geo. Smells delightfull though  :P

Moved it to my cheesecave/winecellar at the 8th day, were it now sits at 12 Celsius and 90-95 % humidity.

Title: Re: Stilton in the make
Post by: Al Lewis on December 27, 2012, 10:32:23 PM
The small ones I did didn't have much blue on the outside either.  They did however, look like the ones in the video I watched on commercial stilton so I was quite happy with their color.  Based on that I would say yours looks great.
Title: Re: Stilton in the make
Post by: sofusryge on December 27, 2012, 10:35:54 PM
I guess it's what's inside that counts    ;D
Title: Re: Stilton in the make
Post by: Al Lewis on December 27, 2012, 10:45:13 PM
Actually the outside doesn't taste bad.  Just looks like it would. LOL
Title: Re: Stilton in the make
Post by: shotski on December 27, 2012, 11:18:11 PM
They all Look great. I have read somewhere that Stilton should be wrapped in foil at some point. Does anyone know how old the cheese should be and is that when you move the cheese from the cave into the regular fridge?

Thanks for the help.
Title: Re: Stilton in the make
Post by: Al Lewis on December 27, 2012, 11:46:35 PM
Normally after about 10 days.  That's how I did mine and it came out great.  As for the foil.  The gorgonzola I buy has a foil wrapper on it as do some of the maytags etc but I've never seen stilton wrapped in foil.  They ship it in cheese paper and it's normally in plastic wrap after being cut up for re-sale.  That said, I did wrap mine in foil prior to putting it into the fridge because I was worried that plastic wrap might make it sweat and cheese paper might allow it to dry out.  So far it looks the same as when I put it in there.  I'm sure one of the pro cheese makers could advise you better though.  Sailor Con Queso (http://cheeseforum.org/forum/index.php?action=profile;u=662) would be a good guy to ask.
Title: Re: Stilton in the make
Post by: shotski on December 28, 2012, 06:44:18 PM
Thanks for your help. The recipe I used was not very clear after taking the wheel out of the hoop.

John
Title: Re: Stilton in the make
Post by: Al Lewis on December 29, 2012, 12:35:07 AM
Here's the regimen I use for Stilton.


Turn several times in mold first hour then 2x@day for next few days.
After 3-5 days @ 70F remove mold and wrap in cloth for the next 5 days.
Then remove cloth and move to aging room 54-60F 85%RH

I didn't wrap it in cloth but might depending on whether it can support its own weight.  Didn't want to pull the skin off of the outside when I removed it.
Title: Re: Stilton in the make
Post by: H-K-J on December 29, 2012, 02:19:50 AM
With my Stilton type I haven't had to wrap it in anything, they seam to stand /stay together perfectly after flipping them for 5 days
I just smooth them up and put them in an ageing container to start the ageing process but that doesn't mean I know a dang thing about doing it right just means that the out come is very tasty :P
after getting over the fear of bad mold and controlling as best I can the RH and temp
I fear no evil as I walk through the valley of cheese (just have reservations :-\)
Title: Re: Stilton in the make
Post by: Al Lewis on December 29, 2012, 07:06:28 AM
I'm with ya H-K-J.  I really don't want to wrap the one I'm doing.  The mold comes off tomorrow and I'll run a icing spreader over the sides to smooth it out.  Top and bottom are good.  I'll post some pics.  I know how much you enjoy cheese porn pictures.
Title: Re: Stilton in the make
Post by: george on December 29, 2012, 11:50:16 AM
I fear no evil as I walk through the valley of cheese (just have reservations :-\)
Yeah, but if you have reservations at least you're getting the really good seats.   >:D
Title: Re: Stilton in the make
Post by: bbracken677 on December 29, 2012, 04:58:30 PM
I fear no evil as I walk through the valley of cheese (just have reservations :-\)
Yeah, but if you have reservations at least you're getting the really good seats.   >:D

Specially for a Gallagher show!!
Title: Re: Stilton in the make
Post by: sofusryge on January 05, 2013, 02:43:21 PM
Latest development. After 21 days, it surely smells nice, and have a smooth, firm, heavy and slightly tacky feel. I'm happy so far  :)

Title: Re: Stilton in the make
Post by: Schnecken Slayer on January 05, 2013, 03:01:58 PM
That is coming along nicely
Title: Re: Stilton in the make
Post by: H-K-J on January 05, 2013, 03:04:11 PM
That Is looking very nice 8)
Title: Re: Stilton in the make
Post by: Al Lewis on January 05, 2013, 03:32:44 PM
Looking great!!
Title: Re: Stilton in the make
Post by: sofusryge on January 16, 2013, 06:06:25 PM
32 days and counting. The geo seems to have a good time, a few patches of b. linens i think and some patches of purple/dark brown that i don't recognize. Still a nice and blue aroma and a slightly tacky surface. I'm gonna pierce it tomorrow.
Title: Re: Stilton in the make
Post by: H-K-J on January 16, 2013, 06:27:56 PM
How high is you RH? if it is tacky you may need to let more air in, I had that on mine, after airing it daily it went away.
the molds you mentioned are all normal, very nice lookin cheese :)
Title: Re: Stilton in the make
Post by: sofusryge on January 16, 2013, 06:40:57 PM
Thanks H-K-J, hoping to turn out a Stilton that looks as nice as the ones you do. It is getting plenty of air, it's not in a box, but sitting out on a shelf in the cave. I keep the humidity in the 85% range at the moment, but I'm considering bringing it down a notch to dry out the rind a little. I guess it's supposed to turn brown at some point in the  future.
Title: Re: Stilton in the make
Post by: H-K-J on January 16, 2013, 06:53:10 PM
one thing for sure it will change :o
you still might want to let it air for a half hour or so daily, just until it is no longer tacky.
I don't think I would let your RH drop to much more though, but that's just me :-\
Title: Re: Stilton in the make
Post by: Al Lewis on January 16, 2013, 07:48:41 PM
I totally agree with H-K-J.  I have my RH at 85% and my Stilton never gets tacky due to the fact that I let it sit outside for a hour or so every day to breathe so to speak.
Title: Re: Stilton in the make
Post by: sofusryge on January 16, 2013, 08:13:21 PM
Thanks for the suggestions, but it really is not possibly to let it sit outside more than it already is, as it's sitting outside all the time. I age my cheeses in my cellar, not in a fridge-cave. I suppose i could carry it from the cellar and in to the house for an hour each day, but that seems to be a bit too much trouble to go through, if lowering the humidity for a period would do the trick for me. Anyway, it's only slightly tacky, which i subscribe to the geo. I've got another Caerphilly aging with a bit of geo, that has kind of the same feel to it. I  don't consider it a problem yet, but then again - i have a lot to learn about making and aging cheese  :o
Title: Re: Stilton in the make
Post by: H-K-J on January 16, 2013, 08:58:38 PM
Quote
it really is not possibly to let it sit outside more than it already is, as it's sitting outside all the time. I age my cheeses in my cellar, not in a fridge-cave.
Makes total sense to me LOL :-[
Title: Re: Stilton in the make
Post by: Al Lewis on January 17, 2013, 05:15:20 AM
Well at this point sofus it doesn't look anywhere near as scary as mine! LOL
Title: Re: Stilton in the make
Post by: sofusryge on January 21, 2013, 08:50:34 PM
Pierced the cheese this evening. I dropped the humidity in the cave to the low eighties a few days ago, and the surface of the cheese is now nice and dry. The indside felt creamy and the few crumbles that stuck to my piercing tool tasted exquisite. I have placed the cheese back in the cave with an inverted tub over, to protect the cheese from unwanted mould infections until the PR is growing properly in the holes.

Title: Re: Stilton in the make
Post by: Al Lewis on January 22, 2013, 10:12:08 PM
Looking great!!! ;)
Title: Re: Stilton in the make
Post by: H-K-J on January 22, 2013, 10:16:54 PM
Lookin really good ;D the inerds look nice an creamy 8)
Title: Re: Stilton in the make
Post by: rolsen99 on January 23, 2013, 03:35:43 PM
Looks great!  I will be piercing mine soon as well!
Title: Re: Stilton in the make
Post by: sofusryge on February 15, 2013, 07:44:17 PM
Well, i cut the cheese today on day 60. Nice firm and creamy consistency, but not as much blue veining as i hoped for. Taste is rather mild blue with a slightly bitter note and a hint of sweetness that I'm yet to decide if i find desireable or not. My wife think it's nice though, and for a first try, i find it decent to. But not spot on like i hoped for. I think i need to purchase a more aggressive PR for the next blue.



Title: Re: Stilton in the make
Post by: rolsen99 on February 15, 2013, 08:36:54 PM
Wow, that looks really nice too.  Everyone is cutting their blues lately!  I am feeling the peer pressure, think I will do it tonight  :-\
Title: Re: Stilton in the make
Post by: sofusryge on February 16, 2013, 10:31:03 AM
Yeah, there's a spree of Cut the Stilton going on. I found it quite exciting cutting into this cheese, as i had not sampled it in advance. There's a whole lot more visibly going on in a blue cheese than in a Caerphilly or a Cheddar. I must get myself a cheese trier, it can't be that difficult to craft from a piece of copper or ss tube. I would probably have waited a few weeks to cut this if i had known the level of bluing.
Title: Re: Stilton in the make
Post by: H-K-J on February 16, 2013, 03:33:25 PM
I think it looks great, a little less blue than I like, when I let mine sit in the fridge awhile the flavor intensifies a little and they blend together,
I'll bet it tastes great  :)
Title: Re: Stilton in the make
Post by: Schnecken Slayer on February 16, 2013, 10:00:34 PM
I must get myself a cheese trier, it can't be that difficult to craft from a piece of copper or ss tube.

I made one from a piece of copper plate and a steel bar using only my vice and ordinary hammer. It's a bit rough but works fine and you can throw it in the dishwasher.