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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened => Topic started by: KTownCheese on May 16, 2013, 11:06:00 PM

Title: Stilton 2
Post by: KTownCheese on May 16, 2013, 11:06:00 PM

Second Stilton.  Tweaked with the help of the forum members.
Changes include:
- doubled the volume
- stacked the curds higher
- stirred for the proper length of time as per the recipe
- used skewers to pierce the cheese or better mold growth

Title: Re: Stilton 2
Post by: hoeklijn on May 17, 2013, 11:41:12 AM

Looking good! Are you going to treat the rind in any way?
I use to get mine out of the cave every day for half an hour and cleaned the rind twice  week with a brine solution...

Title: Re: Stilton 2
Post by: KTownCheese on May 17, 2013, 05:12:33 PM

Yes I wash it with a weak brine solution once a day.  Otherwise it will grow lots of white mold and turn into a brie type cheese.  That was my problem with my last stilton, too soft and i didnt ever wash it.