CheeseForum.org » Forum

CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened => Topic started by: Matthewcraig on March 21, 2014, 09:01:13 PM

Title: My second Stilton
Post by: Matthewcraig on March 21, 2014, 09:01:13 PM

I have just taken my second Stilton out of my hoop after gravity press of 5 days, I feel that when I 'crumbled' it it was still slightly to moist so haven't really got any crevices in it but blue is starting to develop (doubt you will be able to see the blue in picture as lighting was bad) but anyway I thought I would do some updates as it develops to see if it turns out better than my previous Stilton.

Title: Re: My second Stilton
Post by: Andrew Marshallsay on April 03, 2014, 10:22:27 AM

A nice looking cheese but why does't it fall with the table at that angle?

Title: Re: My second Stilton
Post by: graysalchemy on April 03, 2014, 11:38:36 AM

Seems fine to me I think you must be looking at it from Australia.  ;)

Title: Re: My second Stilton
Post by: Matthewcraig on April 16, 2014, 10:30:21 AM

i have just pierced it, the cheese being at such a strange angle is a plus for piercing the sides ;)

Title: Re: My second Stilton
Post by: Matthewcraig on April 26, 2014, 12:44:14 PM

I have just cut into it and it is delicious, ok veining but does not disappoint on flavour very nutty, it's not quite as creamy as I wanted it but that's ok.

Title: Re: My second Stilton
Post by: Andrew Marshallsay on April 27, 2014, 02:01:22 AM

A lovely looking blue. I can well believe that it tastes great. A cheese worth a cheese.

Title: Re: My second Stilton
Post by: GlabrousD on May 07, 2014, 05:24:01 AM

That looks fantastic Matthew - please accept a cheese for your cheese.

Cheers, GD.