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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened => Topic started by: rumtom on December 20, 2013, 07:18:16 PM

Title: My first cheese.. a worrying looking Stilton?
Post by: rumtom on December 20, 2013, 07:18:16 PM
This is my first attempt at Stilton (and cheese of any sort). I've learnt a lot already - unfortunately I learnt most of it after starting this one!

I would appreciate some advice on how it looks as if it's going off in the wrong direction I'd like to know before it's too late!

This one's about 3 weeks old and went blue, then greeny blue. Is this normal? The humidity is around 80-85%, temperate at 7 degrees Celsius.

(There is also a younger Stilton in there)

It's been interesting reading everyone's Stilton stories and I've become slightly obsessed already. Thanks in advance for any advice!

Tom
Title: Re: My first cheese.. a worrying looking Stilton?
Post by: jwalker on December 20, 2013, 07:47:30 PM
It looks fine , at some point it may get some orange and brown color to it as well , it's all good.

Black mold is not good , but with the amount of blue you currently have , it should keep out most unwanted molds.

How long do you plan on aging it?

Keep us posted.
Title: Re: My first cheese.. a worrying looking Stilton?
Post by: rumtom on December 20, 2013, 08:27:53 PM
That's reassuring. I was hoping it was alright but even after looking all through the forum didn't see any quite the same - although I don't think I've seen two the same anywhere!

I was going to age it for 3 months but will just see how it goes. I like strong Stilton but not sure how long I'll be able to wait before eating it.

Thanks for the reply.
Title: Re: My first cheese.. a worrying looking Stilton?
Post by: Neil on December 20, 2013, 10:47:18 PM
That one looks like mine at around 2 weeks.  Maybe because I'm keeping the humidity around 90-98% and temp 48-55F.  Ours appear to be on a similar schedule so it will be interesting to follow.
Title: Re: My first cheese.. a worrying looking Stilton?
Post by: rumtom on December 21, 2013, 07:02:51 PM
I'll keep the updates coming then Neil. It seems to be getting bluer by the minute! I've got another Stilton on the go but it's cracked in quite a few places so I'm'm not sure whether that's going to be a success. It's getting blue but is much drier so may not last the distance.

Thanks for the reply!
Title: Re: My first cheese.. a worrying looking Stilton?
Post by: Schnecken Slayer on December 21, 2013, 07:17:07 PM
You will find it gets a lot funkier as the weeks go by.
The outside can look positively scary but it's what's on the inside that counts.

-Bill
Title: Re: My first cheese.. a worrying looking Stilton?
Post by: rumtom on January 30, 2014, 08:33:49 PM
My cheeses have continued to get bluer but haven't developed a hardened rind.

Should I just leave them as they are and wait and see what happens or is there something I could do to ensure they turn out ok?

I've pierced them both a couple of times - is it best to keep doing this when the holes heal over to make sure there's veins running through the stilton?

I took a few photos but it broke my camera!

Title: Re: My first cheese.. a worrying looking Stilton?
Post by: graysalchemy on January 30, 2014, 08:40:24 PM
Not an expert myself but i have just lost 2 cheese to slip skin which I think was due to the fact that they were in too higher humidity as i had sealed the lid of the box they were in. As a result I have two cheeses which have a nice stilton rind but are runny in the centre with no blue. This is my third attempt at stilton with only one success.
Title: Re: My first cheese.. a worrying looking Stilton?
Post by: rumtom on January 30, 2014, 08:48:06 PM
That's what I'm concerned about. The humidity is normally around 95% and I also keep them in a sealed box.

I wipe out the condensation most days but they are looking very soft and I'd like to try and save them if they are going wrong!

Is it best to leave the lid slightly open? What did you do differently when you had a successful stilton?
Title: Re: My first cheese.. a worrying looking Stilton?
Post by: H-K-J on January 30, 2014, 08:56:12 PM
Do you take them out to air every day? I try to take mine out every night for 30 minutes to an hour to let the air get to it.
I also try to keep R/H down to 90% +/- and temp around 55 deg.
Quote
I've pierced them both a couple of times - is it best to keep doing this when the holes heal over to make sure there's veins running through the stilton?
If the holes are growing over, I would keep them clear, this helps get oxegen to your PR inside to help it grow the viens.
If you are getting an amonia aroma then leave the lid ajar to get the RH down.
Title: Re: My first cheese.. a worrying looking Stilton?
Post by: rumtom on January 30, 2014, 09:01:44 PM
Temperature is normally around 45-48 degrees. Is this too cool?
Any suggestions on how I can reduce the humidity?

I take them out everyday and let them breathe for at least an hour (I think I read a post of yours a while back and have been doing it ever since).

They smell great - like actual stilton! No ammonia smell.

Thanks for the help
Title: Re: My first cheese.. a worrying looking Stilton?
Post by: graysalchemy on January 30, 2014, 09:04:40 PM
This time last week mine were fine, but left them un attended over the weekend at 12c in closed containers and they had gone liquid under the skin by Monday morning. The one that was OK which i had at Christmas seemed to get a yellow mould growing on it after they had blued up. These ones and the first one had a lot of white mold after the initial flush of blue.
Title: Re: My first cheese.. a worrying looking Stilton?
Post by: Geodyne on January 31, 2014, 11:06:25 AM
Gray, I suspect the white mould as the problem factor with your slipskin. Have you considered adding slightly more blue (say, one more drop) so it can take hold faster?
Title: Re: My first cheese.. a worrying looking Stilton?
Post by: graysalchemy on January 31, 2014, 11:33:30 AM
Thanks for that. I actually used a bit of stilton as the inoculation for the blue. I think that might be the problem not enough of it and hence the white mould taking hold. Just had a chunk of it and it does actually taste like brie with perhaps as little blue touch to the skin but the texture of the skin is very much like brie.

Doing this cheese making malarky guerilla style and on the cheap, I am now culturing some blue up on a piece of well femented sourdough baguette. The acidity of the sourdough should only allow the blue to grow. So far so good, so in a few weeks I will try again.

Looks like I will be having Eccles brieish blue and Eccles caerphilly for my birthday next weekend.  :) :)
Title: Re: My first cheese.. a worrying looking Stilton?
Post by: Geodyne on January 31, 2014, 11:39:58 AM
Blue brie is very fashionable amongst the southern Jessies, you know.  ;) At least you have the caerphilly!

Watch the sourdough, lest the yeasts give you a late blow as well. But it's worth a try. I've not tried a stilton slurry, but you might like to try a higher innoculation rate for that.
Title: Re: My first cheese.. a worrying looking Stilton?
Post by: graysalchemy on January 31, 2014, 12:28:19 PM
Blue brie is very fashionable amongst the southern Jessies, you know.  ;)

Don't worry my beer accompanying the cheese will have a head on it and I will be wearing a flat cap.  ;) ;)
Title: Re: My first cheese.. a worrying looking Stilton?
Post by: Geodyne on January 31, 2014, 07:19:58 PM
Quite right! And don't forget to have a little moan. It's your birthright! ;)
Title: Re: My first cheese.. a worrying looking Stilton?
Post by: rumtom on February 02, 2014, 01:50:47 PM
Bit of an update. I've reduced the humidity slightly so hopefully the bluer cheese will stop melting. The lighter cheese now has a strong smell of ammonia.

Not sure what more I can do about this. I bring them out to air each day so hopefully the reduced humidity will help
Title: Re: My first cheese.. a worrying looking Stilton?
Post by: Geodyne on February 02, 2014, 07:24:07 PM
Reducing the humidity a bit more and airing a bit longer each day ought to help with the ammoniation.
Title: Re: My first cheese.. a worrying looking Stilton?
Post by: Tiarella on February 04, 2014, 03:39:56 AM
Bit of an update. I've reduced the humidity slightly so hopefully the bluer cheese will stop melting. The lighter cheese now has a strong smell of ammonia.

Not sure what more I can do about this. I bring them out to air each day so hopefully the reduced humidity will help

Ammonia is heavier than air so some people put the cheeses on the lid with the box upside down over it and just ajar enough that the ammonia can slide out along the bottom rather than filling the mini-cave up like a bathtub.
Title: Re: My first cheese.. a worrying looking Stilton?
Post by: rumtom on February 05, 2014, 11:24:10 AM
Thanks for the suggestion, will give that a go.

I'm trying to move them as little as possible at the moment as they've become quite soft.
I think I might just have to eat them before they get any worse!
Title: Re: My first cheese.. a worrying looking Stilton?
Post by: SpargePervert on February 05, 2014, 11:24:43 AM
I find that cracking the lid open a smidge really helps get the humidity down,  I also put a small pot of salt in the "cave".  This seems to help absorb some of the moisture in the air,  ie after a few days the salt will be damp but there will be no build up of moisture on the walls / lid of the cave. 
Title: Re: My first cheese.. a worrying looking Stilton?
Post by: SpargePervert on February 05, 2014, 11:25:57 AM
Ammonia is heavier than air so some people put the cheeses on the lid with the box upside down over it and just ajar enough that the ammonia can slide out along the bottom rather than filling the mini-cave up like a bathtub.

Ahah, great idea Tiarella.  Good advice.  :D
Title: Re: My first cheese.. a worrying looking Stilton?
Post by: rumtom on February 18, 2014, 04:19:40 PM
Thanks for the suggestions, I've been airing the cheeses for a while each day and the ammonia seems to have reduced.

I've also lowered the temperature slightly and added pots of salt which have brought the humidity down a lot. Unfortunately the stiltons were already quite soft so have slumped a bit under their own weight but reducing the humidity seems to have halted it.

Hoping to cut into them next weekend. Fingers crossed for something decent!
Title: Re: My first cheese.. a worrying looking Stilton?
Post by: Tiarella on February 18, 2014, 05:35:32 PM
Just remember to take photos when you cut into them.  I'm suffering cheese withdrawal since my goats aren't milking these days.  I want to see photos and hear details about the taste.   :D
Title: Re: My first cheese.. a worrying looking Stilton?
Post by: rumtom on March 11, 2014, 07:21:00 PM
Well, I've finally cut open the less blue of the two stiltons. Photo attached as requested!

A few veins running through it, really tasty (although slightly too salty).
The second stilton needs a bit more time at a lower humidity but I'm really pleased with the first one.

Just need to look at ways of storing it now. Not that it will last long!
Title: Re: My first cheese.. a worrying looking Stilton?
Post by: John@PC on March 11, 2014, 11:54:19 PM
Congrats rumtom and a cheese for your Stilton.  My experience is that when you cut a blue it only gets better as long as you keep it at a high humidity or wrap it. 
Title: Re: My first cheese.. a worrying looking Stilton?
Post by: Tiarella on March 12, 2014, 12:01:39 AM
Thanks for posting photos!  But the taste......?  How do you like it?  Are you psyched to have created your own Stilton?   ;D
Title: Re: My first cheese.. a worrying looking Stilton?
Post by: rumtom on March 12, 2014, 08:38:32 PM
Thanks for the advice. I've wrapped it in parchment paper and am storing it in a container in the fridge, so hopefully it will keep well.

I'm really chuffed that it turned out so well after putting so much work into it. It looked like it was going wrong at one point.

The saltiness is particularly strong on some parts of the cheese, which is a bit annoying but the flavour is really good on other parts.

I'll be cutting open the next cheese next so expect more photos! Then I'll be starting work on my next cheese.

I really appreciated everyone's help and suggestions. It was great to find such a helpful place to get information, and to see everyone else's projects!
Title: Re: My first cheese.. a worrying looking Stilton?
Post by: jwalker on March 12, 2014, 10:27:38 PM
Don't worry about how long it will keep , just eat it ! :P :P :P

John said he cheesed you , but I don't see any cheeses , ( he must not have pushed the cheese button hard enough ;D) , so let me give you one now !

EAT that sucker , and enjoy , you deserve it , good cheese !!

Your "chuffed" :-\ ? , that must be and English thing , I like it !

CHEEZ ON !!
Title: Re: My first cheese.. a worrying looking Stilton?
Post by: John@PC on March 12, 2014, 11:36:19 PM
John said he cheesed you , but I don't see any cheeses , ( he must not have pushed the cheese button hard enough ;D) , so let me give you one now !
Thanks for the reminder jwalker - the cheese allocation for rumtom's "new blue" has been corrected.  Sometimes my mind wanders... Look, a squirrel!
Title: Re: My first cheese.. a worrying looking Stilton?
Post by: Digitalsmgital on March 13, 2014, 02:52:12 AM


Your "chuffed" :-\ ? , that must be and English thing , I like it !


And I thought it was an Aussie phrase, but I seem to remember Denise from Japan using it too. (Duh, she is from GB)

¯\(°_o)/¯

Nice looking Stilton, congrats, and have another cheese!