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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened => Topic started by: shotski on February 07, 2013, 08:03:33 PM

Title: My second Stilton
Post by: shotski on February 07, 2013, 08:03:33 PM
I made my second Stilton last weekend and here are a couple of pictures of the making and today ready for the cave.

Ops named the first and second files wrong.
Title: Re: My second Stilton
Post by: bbracken677 on February 07, 2013, 08:43:53 PM
They look really good! Well done!
Title: Re: My second Stilton
Post by: Al Lewis on February 07, 2013, 11:36:41 PM
Are you going to smooth the sides?
Title: Re: My second Stilton
Post by: shotski on February 08, 2013, 05:23:35 AM
Thanks bbracken677 .

Yes Al I did smooth the sides before putting it in the cave. I have been using the 200 cheese recipes that calls for no cutting but a light press ( I did 10lbs for 8 hours). I think I will try cutting the curd next time as the curd seemed fairly dry this time.
Title: Re: My second Stilton
Post by: shotski on February 09, 2013, 09:31:39 AM
Are you going to smooth the sides?


As stated I had smoothed the Stilton but was not happy with it. Thanks again to H-K-J  for posting his smoothing video, I realised I was being to gentle with it. All the other examples I had seen seemed soft and creamy when smoothed (I would call it more of a scraping to flaten) and then it would become creamy and seal all the openings. 

<iframe width="640" height="360" src="http://www.youtube.com/embed/U3o04QQCZTI?feature=player_embedded" frameborder="0" allowfullscreen></iframe>
Title: Re: My second Stilton
Post by: shotski on February 09, 2013, 11:50:54 AM
Opsss forgot the picture after smoothing.
Title: Re: My second Stilton
Post by: H-K-J on February 09, 2013, 12:24:36 PM
this was how (http://cheeseforum.org/forum/index.php/topic,10033.msg74092.html#msg74092) I was smoothing mine up before :-[
Title: Re: My second Stilton
Post by: shotski on February 09, 2013, 01:06:31 PM
That is the way I did it as well. At first glance it appears your SS mould has far less holes then my plastic mould, I wonder if it would retain more liquid keeping it softer? Just thinking out loud.
Title: Re: My second Stilton
Post by: H-K-J on February 09, 2013, 01:30:24 PM
I can't say if that is the case, I used to use this for a mold (http://1.bp.blogspot.com/-XiEcVvVHO3A/T1Jb4vQh9gI/AAAAAAAAAFc/sGT4DeDHyDA/s1600/STA73722.JPG) and used cheese cloth inside (http://2.bp.blogspot.com/-TFPaglMxyL4/T2TN5QtHxVI/AAAAAAAAAMc/YOHr4CrGKyc/s1600/STA73794.JPG) to hold the curd,
the cheese cloth wicked away more whey from the cheese yet they were still quite moist and I still rubbed them by hand (http://www.youtube.com/watch?v=sRZ0g0XY_as#ws)
Title: Re: My second Stilton
Post by: shotski on February 18, 2013, 02:21:19 PM
My Stilton at 16 days and all 3 are very different.
Title: Re: My second Stilton
Post by: bbracken677 on February 18, 2013, 03:18:33 PM
LOL love the video H!

I like that method as opposed to using a knife. You could say it's more "hands on"   :)
Title: Re: My second Stilton
Post by: H-K-J on February 18, 2013, 03:37:38 PM
Yes, much more hands on ::) bb

Shotski, seeing these has alleviated some of the fears I have been having about my new one.
the one on the far right is looking quite a bit like mine (http://cheeseforum.org/forum/index.php/topic,10919.msg83892.html#msg83892).
Title: Re: My second Stilton
Post by: shotski on February 18, 2013, 04:15:58 PM
The 2 smaller ones are in the same container but the larger one I have not been able to get the RH up over 70ish. I did read some where today that PR needs higher humidity to grow.
Title: Re: My second Stilton
Post by: H-K-J on February 18, 2013, 05:11:25 PM
That is what's happening with mine, finally got it up to 85%, trying for 90%
I'll see what it says tonight, has been a real chore gettin it up this time for some reason ??? 
Title: Re: My second Stilton
Post by: george (MaryJ) on February 19, 2013, 05:14:41 AM
H-K-J, you have taken this forum to new heights.  I mean, we're always talking about petting our cams, but this is the first time I've ever seen anyone pet a Stilton!  A cheese to you for my smile of the morning.   8)
Title: Re: My second Stilton
Post by: shotski on March 29, 2013, 02:18:27 PM
A quick update. It has been 8 weeks now since I made this Stilton. I am sorry to say that the two little ones are gone. I thought I would see how the blue is coming along in the last one. A little blue inside but not much so I periced it a second time and back into the cave.
Title: Re: My second Stilton
Post by: jwalker on March 30, 2013, 10:41:26 AM
So you ate the little ones , how were they , what age did you let them ripen to?

What is the weight of the big one , I have a blue going myself and am just wondering what to expect.

They look great!

Cheers , Jim.
Title: Re: My second Stilton
Post by: shotski on March 30, 2013, 10:59:11 AM
So you ate the little ones , how were they , what age did you let them ripen to?

What is the weight of the big one , I have a blue going myself and am just wondering what to expect.

They look great!

Cheers , Jim.

Both small ones are gone. I started trying them @ 5 weeks and they had very nice  blue veining all the way through, a nice blue flavour and very creamy They were only 750g each so they didn't last long :'(. The large Stilton is just over 2kg. My cave is on the cool side so it takes a little longer.