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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened => Topic started by: AndreasMergner on December 28, 2012, 03:21:17 AM

Title: First (approx) Stilton!
Post by: AndreasMergner on December 28, 2012, 03:21:17 AM
I used Pav's recipe.  I have a new pH meter so the pHs in the recipe are very helpful.

Used 4 gallons P/H milk and 1 pint heavy cream.  I don't have aromatic mesophilic starter yet, so used MA100 instead.  I also used a PR culture from a very nice blue that I bought a while ago. 

I'm glad I received the pH meter for Xmas since it took 2 hours and 12 minutes (!) to get to the target pH of 6.45, but my milk was at 6.73 when starting (have to look up if this is unusual). This was the first time I didn't get a short floc time.  I used 1/4 tab of rennet and it was 11 minutes.  I also usually use CaCl2, but wanted to try it without.  Seemed fine without it.

I tasted the curd after salting and it was really tasty....better than any of the few other cheeses I have made.  I could have eaten it as it was.  Salty, tangy and creamy.  I can't wait to taste it with the blue!  The curd seems to have good spacing as well, so I might be on target with the texture/moisture.

I made a hoop mold with stainless steel sheet I had.  Not sure if anyone has done that, but it was easy and the diameter is adjustable. Cheese measures 5.5" diameter x 6.5" high.  I was considering cutting it in half so that I have two 3.25" high wheels so I can fit it into a ripening container better.  Is that a good idea or no? 

(http://sphotos-b.xx.fbcdn.net/hphotos-ash4/321183_4555097348235_157907692_n.jpg)
Title: Re: First (approx) Stilton!
Post by: Schnecken Slayer on December 28, 2012, 03:27:02 AM
I think Stilton is usually higher than it is wide. Also you will probably find the height drops over the next few days anyway.
Title: Re: First (approx) Stilton!
Post by: H-K-J on December 28, 2012, 04:02:20 AM
so far so good  :P
looks like a good start, just follow pav's recipr can't go wrong  ::) :)
Title: Re: First (approx) Stilton!
Post by: Al Lewis on December 28, 2012, 04:10:19 AM
Commercial stiltons are higher than they are wide but that is very difficult to achieve given our volumes of milk and molds.
Title: Re: First (approx) Stilton!
Post by: AndreasMergner on December 28, 2012, 04:41:41 AM
Sounds good.  I'll keep it whole and do the best I can with a ripening container. 

HKJ: can't go wrong -- famous last words. ;)  ha ha

I'm looking forward to when it starts looking scary!
Title: Re: First (approx) Stilton!
Post by: sofusryge on December 28, 2012, 09:41:31 AM
Nice curds  ;D Looking forward to pics of the bluening.

Title: Re: First (approx) Stilton!
Post by: AndreasMergner on December 29, 2012, 01:23:43 PM
It has been in the mold for two and a half days now and the ends are almost dry. It didn't really drain a lot or settle at all. I'm wondering if I made it too dry..?  I'm thinking I should take it out of the mold and keep it at room temp for another few days with a container over it. What say you, my Stilton consults?
Title: Re: First (approx) Stilton!
Post by: george on December 29, 2012, 01:43:23 PM
Keep it in the hoop.  The dry/moist will average out during the aging period - but if you have really low humidity right now (like me in my New England winter), you can put it in an aging container or whatever else - IN the hoop - as a hedge.  Just make sure the lid or whatever is at least cracked to allow for more air exchange, the blue won't do squat without some fresh air.   :)
Title: Re: First (approx) Stilton!
Post by: AndreasMergner on December 29, 2012, 02:00:38 PM
I'm not too far from you in Albany, NY so I know all about low humidity too.  Actually, I was in Fall River and RI over the holiday weekend near you. 

I'll put the aging container over it.  I think it is a little short for the mold, so it will have plenty of airflow....except it is in a hoop without holes!  I'm a little worried because I can't smell the blue mold at all right now.  I know the stuff is really hardy and it is still early so I just have to have faith.
Title: Re: First (approx) Stilton!
Post by: Al Lewis on December 29, 2012, 04:20:25 PM
I keep mine at room temp 65-70F for 5 days with a bamboo mat over the top so it has some air getting to the top and flip it twice a day.  Then out of the mold for five days, same temp, to allow the sides to dry and the mold to form on them.  My blue didn't show up at all until the morning of day five.  Then both ends showed amazing blue.  Until then it was pure white.

Title: Re: First (approx) Stilton!
Post by: george on December 30, 2012, 12:26:54 PM
I'll put the aging container over it.  I think it is a little short for the mold, so it will have plenty of airflow....except it is in a hoop without holes!  I'm a little worried because I can't smell the blue mold at all right now.  I know the stuff is really hardy and it is still early so I just have to have faith.
Huh.  I didn't notice the "no holes" till you just mentioned it.  Drill some holes in that puppy!!  (Well, after the Stilton comes out of it.)   ;)  Given that, though, I doubt you need to worry about the cheese getting too dry - overall - over the next day or two.

Quote
I'm not too far from you in Albany, NY so I know all about low humidity too.  Actually, I was in Fall River and RI over the holiday weekend near you. 
Ah, see, you should have stopped by on your way back from FR - I was passing out cheese to all and sundry.   ;D
Title: Re: First (approx) Stilton!
Post by: AndreasMergner on December 30, 2012, 03:15:28 PM
Al: Thanks for that great info and help.  Looks like I should have some blue showing up tomorrow if my blue mold is on the same schedule as yours.  My room temp is around 60-65 in the kitchen though so it may take a little longer. 

Mary/George: NOW you tell me??  ;)  I could have actually stopped since I didn't have my wife or toddler with me. 
Title: Re: First (approx) Stilton!
Post by: AndreasMergner on December 31, 2012, 12:25:00 PM
I smelled it this morning and it smelled like blue, but no visible mold.  It was time for de-molding and that went fine.  I started smoothing it and it was going great.  I just about finished the sides and a small corner fell off.  I tried to press it back and a large corner fell off!!  I've tried to repair it, but the more I touch it the more it is crumbling.  Need help....suggestions?
Title: Re: First (approx) Stilton!
Post by: george on December 31, 2012, 12:53:23 PM
Try wetting the bits that are falling off a little (with hot water), and "glue" them back on?

(Yeah, I know that sounds strange, but I'm thinking of my own smoothing technique - knife dipped in hot water - so it might work.
Title: Re: First (approx) Stilton!
Post by: AndreasMergner on December 31, 2012, 01:59:15 PM
It is not really working and the more I mess with it, the more damage I'm doing. Grrr. I might have just made blue cheese crumbles. When, oh when am I gonna get a good cheese??
Title: Re: First (approx) Stilton!
Post by: Al Lewis on December 31, 2012, 11:25:53 PM
Just guessing but it sounds like it may have been a bit dry when it went into the mold.  IF that was the case it might not compress and consolidate enough to hold together.  Again, just guessing.
Title: Re: First (approx) Stilton!
Post by: Schnecken Slayer on January 01, 2013, 12:50:38 AM
I tried smoothing mine after 4 days and it was too difficult. So I searched the forums and couldn't find any answers.

I decided I wouild cook up some more curds the next day to fill in the gaps but, to my surprise I didn't need to, they were now soft enough to spread.
I don't know why...
Title: Re: First (approx) Stilton!
Post by: AndreasMergner on January 01, 2013, 01:40:34 AM
Al: The curds may be a little dry, but not overly dry.  I've been tasting them and they seem good to me.  I'm not sure what happened -- I even pressed a little with my hands when I put the curds in the mold.  I wonder if my curds got too cold?  I kept a little heat on the pot, and they definitely weren't cold. 

SS: I was surprised because it was smoothing pretty easily and I was just using a butter knife. It wasn't like spreading cream cheese, but seemed to be going fine until I started breaking off chunks.  The wheel (?) of cheese is pretty fragile.  I don't really want to handle it because I think it will come apart.  Maybe I'll post a pic, but not really feeling like it since I'm a bit discouraged.
Title: Re: First (approx) Stilton!
Post by: bbracken677 on January 01, 2013, 02:09:42 AM
Maybe wrap it with some cheesecloth? 
Title: Re: First (approx) Stilton!
Post by: AndreasMergner on January 01, 2013, 03:39:38 AM
BB: that's an interesting idea.  I wonder how that would affect blue mold growth though.  Would it grow on the cheesecloth instead of the rind? ...or both? 
Title: Re: First (approx) Stilton!
Post by: Al Lewis on January 01, 2013, 08:37:55 AM
The recipe I used said to wrap it in cheese cloth but I chose not to do that.  Maybe that's your answer.
Title: Re: First (approx) Stilton!
Post by: AndreasMergner on January 01, 2013, 02:16:06 PM
Yes, I think I'll have to try that.  This is what it looks like now.  Pretty sad.

(http://sphotos-b.xx.fbcdn.net/hphotos-ash4/427762_4578300448298_1763676205_n.jpg)
Title: Re: First (approx) Stilton!
Post by: BobE102330 on January 01, 2013, 05:40:35 PM
My first attempts were a bit dry, too.  Not quite that easily damaged, but close.  Let the PR do its job and it will largely make a nice creamy paste anyway.  My second attempt with Pav's recipe is a bit drier than the first but at 80 days it is holding together well.  More approximation than Stilton, but still tasty.
Title: Re: First (approx) Stilton!
Post by: shotski on January 01, 2013, 08:55:31 PM
Happy New Year, where do I find Pav's recipe for stilton?

TIA John
Title: Re: First (approx) Stilton!
Post by: bbracken677 on January 01, 2013, 09:09:08 PM
http://www.wacheese.com/index.php?option=com_content&view=article&id=71:stilton-approximation-howto&catid=38:bloomy-rind-and-blue&Itemid=58 (http://www.wacheese.com/index.php?option=com_content&view=article&id=71:stilton-approximation-howto&catid=38:bloomy-rind-and-blue&Itemid=58)
Title: Re: First (approx) Stilton!
Post by: shotski on January 01, 2013, 11:03:19 PM
Thank you. I want to compare it to the recipe I used for the first stilton which I am very happy with. Just had to have it for New Years eve.
Title: Re: First (approx) Stilton!
Post by: H-K-J on January 01, 2013, 11:49:23 PM
I don't know what happened here, my thought is, definitely to dry of a curd, which I don't understand  :-\
I have been trying to dry my curd out to make the interior have more crevices for more PR growth on the inside and have yet to get the desired effect.
My Stilton cheese (http://cocker-spanial-hair-in-my-food.blogspot.com/2012/08/5-gallon-stilton-style-blue-cheese-8412.html) compact and knit together very nicely yet to compact for the desired texture I am looking for so as to develop a decent veining (on the inside)
I think that AL and bb may have the best save solution for your cheese.
You will probably end up with a very blue and eatable cheese in the end just stick with the ageing schedule out lined by pav and enjoy the lesson in making a Stilton type cheese ;) 
Title: Re: First (approx) Stilton!
Post by: AndreasMergner on January 02, 2013, 08:42:14 PM
HKJ: Maybe we should both make some curd and combine them so we end up with the perfect moisture content.  ;) 

Bob: I hope the cheese still ends up being good, but only time will tell. 

I've flipped the cheese a few times and it hasn't fallen apart.  I have not tried to smooth it.  I also have no visible mold growth, but it may be delayed due to temperature.  It is probably 65 in the house, but 60 in the kitchen since there are no radiators in the kitchen.  Should I still wrap it if it isn't falling apart any more (as long as I don't smooth it)? 
Title: Re: First (approx) Stilton!
Post by: rolsen99 on January 03, 2013, 01:44:54 AM
You and I are still in the same boat.  I have PR smells, but it has not yet appeared.  I will be purchasing the PR prior to my next make rather than worrying about how long it will take to show up.  Good luck to you!
Title: Re: First (approx) Stilton!
Post by: AndreasMergner on January 03, 2013, 02:15:59 AM
Well, I think the disadvantage with buying the PR is that there are quite a few different variations.  I really like the blue that this one is from.  If I were to buy PR I'm not sure how it would taste aside from the descriptions which don't sound that helpful.  I know the PR will show up...it's just taking its time.
Title: Re: First (approx) Stilton!
Post by: H-K-J on January 03, 2013, 03:50:40 AM
Your PR will take off just you wait and see ^-^
Title: Re: First (approx) Stilton!
Post by: AndreasMergner on January 04, 2013, 02:25:55 PM
The good: I have blue!

The bad: I didn't wrap it and and it is, err, mushrooming under its own weight. I put it in the oven with the light on to get it a little warmer. I've kept it around 70 degrees but it went to 90 once. I think that might have been the cause. I have a thermostat coming so I can put a heat source in the oven to keep it at a constant temp. Live and learn.
Title: Re: First (approx) Stilton!
Post by: rolsen99 on January 04, 2013, 04:10:52 PM
Congratulations!  I want some too!  Waiting for HJK's promise  ;D
Title: Re: First (approx) Stilton!
Post by: AndreasMergner on January 04, 2013, 05:32:40 PM
Rolsen, I bet your cheese looks better than this blue mold or not!

(http://sphotos-b.xx.fbcdn.net/hphotos-ash3/602843_4596679227756_595188296_n.jpg)
Title: Re: First (approx) Stilton!
Post by: rolsen99 on January 04, 2013, 07:41:03 PM
It's a little crooked, but as long as it tastes good.....mine might be a little more symmetrical  :)
Title: Re: First (approx) Stilton!
Post by: H-K-J on January 04, 2013, 08:07:57 PM
Just wondering, How are you flipping it? it looks like that may be difficult :-\
Title: Re: First (approx) Stilton!
Post by: sofusryge on January 04, 2013, 08:15:41 PM
Funky shape. I would probably try to shape it up and foil/cloth wrap the sides to keep the shape. As long as you are able to pierce from top and bottom, the internal veining ought to come along nicely.
Title: Re: First (approx) Stilton!
Post by: AndreasMergner on January 04, 2013, 09:35:48 PM
Flipping is not a problem as the center of gravity is still over that funky end .

Is the foil just aluminum foil?

I'm also freaking a bit since I'm leaving town for ten days on Wednesday. I can probably ask my neighbor to flip this if it is wrapped,but she may not want anything to do with it if it turns out as crazy looking as the other Stiltons here .
Title: Re: First (approx) Stilton!
Post by: sofusryge on January 04, 2013, 10:00:18 PM
Aluminum foil would probably do, i think that is what Gavin is using here: http://www.littlegreencheese.com/search?q=stilton, (http://www.littlegreencheese.com/search?q=stilton,) but i guess cheesecloth or gauze would allow the cheese to breath better. I'm on my first Stilton yet, so this is just what i imagine i would do in your situation.
Title: Re: First (approx) Stilton!
Post by: Al Lewis on January 04, 2013, 10:13:20 PM
You might try to lay it on its side and roll it up in some cheese cloth while forming the fat end back into shape. :o
Title: Re: First (approx) Stilton!
Post by: AndreasMergner on January 05, 2013, 01:59:40 AM
I rolled it in a couple pieces of cheesecloth.  It didn't seem delicate enough to be in danger of falling apart at all.  I wonder if it needed more time in the mold initially and if I were to try smoothing the rind if it would fall apart now.  I need to get some more cheesecloth because the 2 yd pack I bought will get used up pretty quick if I want to put 3 good layers of cloth on a cheese.

You can see that the cheesecloth is not that well secured and I'm not sure how to go about that.  Usually it is held on my lard and I'm not sure that is wanted for Stilton.  That being said, I'm not quite sure it is absolutely necessary in the first place.  I flipped it and there seems to be mostly blue in the crevices. 

(http://sphotos-a.xx.fbcdn.net/hphotos-ash3/16700_4599233011599_1155893186_n.jpg)
Title: Re: First (approx) Stilton!
Post by: Al Lewis on January 05, 2013, 02:15:02 AM
The blue should develop anywhere the air can touch the cheese.
Title: Re: First (approx) Stilton!
Post by: AndreasMergner on January 05, 2013, 04:04:48 AM
true, but curious how the cracks develop the blue first (at least on my cheese)
Title: Re: First (approx) Stilton!
Post by: Al Lewis on January 05, 2013, 04:23:01 AM
Yes, they did the same on mine.  Here's a picture of the first time blue showed up on mine.  Notice it's all around cracks.
Title: Re: First (approx) Stilton!
Post by: AndreasMergner on January 07, 2013, 01:11:38 AM
So I took off the cheesecloth since I didn't think I really needed it for stability of the cheese.  I have some good PR mold growth, but looks like I have either geo or PC....PLUS b linens.  I'm not sure why I have these, but I bet they may be related to the odd temps and RHs I've been putting this cheese through. 

Geo or PC?
(http://sphotos-b.xx.fbcdn.net/hphotos-ash4/282943_4610354169621_847148694_n.jpg)

I tried to get a better pic of the suspected b linens....the orange in the middle of the pic.  It doesn't smell like linens to me, but maybe that's because it is just starting and it is not in a container??

(http://sphotos-b.xx.fbcdn.net/hphotos-snc6/215763_4610354329625_908001918_n.jpg)

Also, I have to go out of town on Wednesday for 10 days.  Luckily I have a cheese sitter!!  Should I pierce this thing before then?  Should I aim for 85% humidity and 50-55 degrees when I put it away on Wednesday?
Title: Re: First (approx) Stilton!
Post by: Al Lewis on January 07, 2013, 02:11:37 AM
Andreas, here's a picture of mine after a few days in the cave.  As you can see they turn every color under the sun.  Apart from the "elephant foot" it looks fine.  Also, the second picture is a shot of the first ones I did.  Tasted great!!
Title: Re: First (approx) Stilton!
Post by: AndreasMergner on January 07, 2013, 02:43:16 PM
Al, thanks. I guess I just need to let it go and do its thing. I think I'll pierce it tomorrow unless it should wait 10 days after that.
Title: Re: First (approx) Stilton!
Post by: Al Lewis on January 07, 2013, 03:13:32 PM
The recipe I use calls for the cheese to be pierced 5 weeks after making it.
Title: Re: First (approx) Stilton!
Post by: AndreasMergner on January 20, 2013, 01:06:16 AM
Here it is tonight.  Looks like a lot of b. linens growth, some PR and very little geo.   I've been airing it out of the cave tonight to get it a little less sticky/damp on the outside.  I'm not too concerned though.  In a week or so I'll start piercing!

(http://sphotos-a.xx.fbcdn.net/hphotos-snc7/487187_4677816496137_333208596_n.jpg)
Title: Re: First (approx) Stilton!
Post by: sofusryge on January 20, 2013, 08:51:20 AM
That's what a Stilton would look like if it was painted by Salvador Dali  ^-^ Nice colors!
Title: Re: First (approx) Stilton!
Post by: AndreasMergner on January 21, 2013, 12:06:55 PM
Ha ha, yes this is a really bright orange in real life. I'm sure I couldn't duplicate it if I wanted to! I'm still airing it out for an hour or more every day and it is still a bit tacky. I'll just have to continue the process.
Title: Re: First (approx) Stilton!
Post by: AndreasMergner on January 27, 2013, 07:12:28 PM
I can't get this thing dry.  Every time I pull it out it is sticky on the outside.  I have it in a slightly open container in the mini fridge....I'm a little leery of taking it out of the container because I don't want to infect my other new cheeses.  I can get it to dry out of the cave though.  I wonder if it is just the b linens or what?  I'm considering washing it off under the faucet because it just seems out of control.  Help!  :)
Title: Re: First (approx) Stilton!
Post by: Al Lewis on January 27, 2013, 07:23:00 PM
Before I did that I would try scraping it off with the edge of a table knife.
Title: Re: First (approx) Stilton!
Post by: AndreasMergner on January 27, 2013, 07:28:38 PM
Ok, I think I will try that instead.  :) 
Title: Re: First (approx) Stilton!
Post by: AndreasMergner on January 27, 2013, 08:27:10 PM
I think that is going to work.  The sides were pretty dry, so they didn't scrape well, but on the ends where it was sticky and moist, I could scrape off the b linens pretty well.  It seems dry under the b linens so it should be ok.  It has been a little over a month so I pierced it.  It is nice and creamy inside and it tastes like a very mild blue cheese at this point so I think it is right on track.  Woo hoo!  I hope it works because I could use a success even if it is the form of an orange elephant foot!  :o

I'll take a pic when I pull it out again and get it all scraped.  Thanks again Al!
Title: Re: First (approx) Stilton!
Post by: AndreasMergner on January 28, 2013, 08:21:52 PM
So I scraped it pretty well AFTER I pierced it.  That was dumb....should have done the reverse as I had to work around the holes and sometimes reopen them, but it looks better and is not slimy.  I was thinking it would be great if I could somehow reinnoculate the rind with PR and treat the rind so that it favors the PR.  Any ideas? 

The rind is not quite as orange as the pic suggests.

(https://sphotos-a.xx.fbcdn.net/hphotos-prn1/734050_4727137129122_1618727772_n.jpg)
Title: Re: First (approx) Stilton!
Post by: Schnecken Slayer on January 29, 2013, 06:02:59 AM
I saw another post where they made a fresh brine solution, added the PR to it and allowed it to dissolve for a while and then misted the outside.
They said this works because the PR is more salt tolerant than some other cultures.
Title: Re: First (approx) Stilton!
Post by: Tiarella on January 29, 2013, 10:25:06 AM
Hmmm.  B. Linens is tenacious!  Ummm, I wonder if searching for a way to stop it would yield some ideas.  It does seem tricky though because of the variety of cheese being softer than most.  How long do you need to age this puppy out?  I wonder how salt tolerant B. Linens is.  Wonder about pH tolerance in case that's a way out.  Quite the interesting cheese!!!! DO keep updates coming!
Title: Re: First (approx) Stilton!
Post by: AndreasMergner on January 30, 2013, 08:15:36 PM
Last night I made a morge out of some blue mold from a nice Cambozola.  I didn't have my other pure blue that I had before and I figured I'd be a cowboy and risk getting some PC on the cheese too.  The more molds, the merrier!

I brushed the morge all over the rind and in the middle of it thought, wow this is just like doing a washed rind where I try to promote b linens development.  :-/  I continued on and then let it dry for a couple hours.  Let's see what happens!
Title: Re: First (approx) Stilton!
Post by: AndreasMergner on February 07, 2013, 08:52:30 PM
I have been keeping this out quite a bit after my linens overgrowth.  The rind has dried up nicely and the dominant smell is now PR instead of linens.  Yay!  I haven't gotten any PR growth on the outside like I was thinking I might, but I think that is ok.

I pierced it again.  The skewer goes in nice and easy.  You can see the creaminess of the cheese around the holes.  It tastes amazing.  I think it is a little early to eat yet at 6 weeks, but I don't want it to get too strong.  Should I take a core sample in a week or two...or both?  :)

(https://sphotos-a.xx.fbcdn.net/hphotos-ash3/563828_4849237301550_443305989_n.jpg)
Title: Re: First (approx) Stilton!
Post by: Tiarella on February 07, 2013, 09:34:29 PM
You deserve a cheese for perseverance in the face of cheese ugliness!!!!   :o  Seriously, it looks so bad but I believe it will be a lovely tasting cheese that is a jewel of many meals and snacks for you and your family/friends!!  I'm so glad it's working out for you and that you're going to reap the rewards of your patience!   ;D
Title: Re: First (approx) Stilton!
Post by: AndreasMergner on February 08, 2013, 01:26:27 AM
Ha ha!  Thanks?  :)

I'm just wondering when I can core into it and give it a real taste.  I'd say now, but I just poked a bunch of holes in it and I feel like I should get my money's worth out of them...so to speak.  I could not stop smelling my hands after I was done with this cheese (this just sounds wrong).   I wanted to cut into it so badly! 
Title: Re: First (approx) Stilton!
Post by: Al Lewis on February 08, 2013, 01:30:52 AM
If you just pierced it there won't be any blue veins in it for a while.  You're going to have to wait a month or so before it's worth testing.  In the meantime, why don't you drill a bunch of holes in that mold so you can do a follow up.  I think the lack of holes to allow the curd to drain may have been your problem.  Both ends were dry but the center was saturated.
Title: Re: First (approx) Stilton!
Post by: AndreasMergner on February 08, 2013, 02:56:17 AM
Al, this is my second piercing.  I don't think I can wait a month!  Ha ha.  I can always put the plug back.  I can always put the plug back.  ;)

The end of the cheese was just as fragile.  I wonder if I should have dried it longer....or maybe the curd was too cold when I molded it?  I hear what you are saying about the holes, but there are hardly any holes in the Stilton molds I've seen.  The mold I'm using is just stainless steel sheet rolled up into a cylinder using about 3 layers of the sheet.  I can't really drill it since it is three layers and I wanted to have it be adjustable in diameter. 
Title: Re: First (approx) Stilton!
Post by: AndreasMergner on February 08, 2013, 03:13:17 AM
I'm thinking it is going to take a while to go through 4 lbs of Stilton.  My wife won't eat it....although I may have to have a cheese party if I continue my collection.  I won't need to make another one for a while.  I was thinking of trying a Tomme or an Alpine style cheese next.  I still have my Cams and my Reblochon containers taking up most of the room in my cave fridge along with the Stilton.  I really don't have  room for another make right now.
Title: Re: First (approx) Stilton!
Post by: Tiarella on February 08, 2013, 04:32:23 PM
Hey, can you freeze Stilton?  Is it nice in salad dressings, etc?  Or maybe you can barter some?  That IS a lot of cheese. 

I can SO totally relate to the running out of aging room issue.  I filled my wine fridge immediately and then the weather turned cooler and I took over the workshop room of the basement and keep it around 55 by opening and closing a window.  I have had up to 15 containers full of cheeses in there.  When it gets warm I'm kind of screwed because I'll be running out of room to age cheese at the same time of having a lot more milk to turn into cheese!  I'll have to figure something out and I'm not yet sure what options I might have.  I do have a small freezer I could turn into a clumsy to handle aging space. 
Title: Re: First (approx) Stilton!
Post by: AndreasMergner on February 08, 2013, 10:24:56 PM
Stilton would probably be nice in salad dressings like most blues.  I will likely vac bag most of it and put it in the fridge.  I do 4 gallon makes because I have a 4.5 gallon pot and I figure it takes the same amount of time to make 1 or 4 gallons, so why not go for 4?  :)  I would love to barter, but don't know anyone I can barter with!  I would really like to get some bees...that would be a great trade.  I may just give some out as gifts or serve it at a party or 3. 

Tiarella, as far as the aging cave goes, I like Al's setup where he has an upright freezer and an electronic temp control on it.  The temp controls are available for about $70 on Amazon.  You could go used or new on the freezer.  I have a mini fridge and I think I picked mine up for $20 in the Summer.  You can get some deals on them then because college students are moving out of their dorms.  ;)  That said, I don't have a lot of room in mine and I took out the freezer part and cut away all the plastic out of the door (normally for drinks). 
Title: Re: First (approx) Stilton!
Post by: green zebra on February 08, 2013, 10:56:06 PM
Hi Al,
With your igloo freezer, now cheese cave, have you experienced any condensation on the underside of the wired shelves, causing dripping? Just wondering. I have been researching more about converting freezers into cheese caves, and this was the only drawback to using a freezer, says Gianaclis Caldwell, in her "Mastering Artisan Cheesemaking" book.
Thanks
Title: Re: First (approx) Stilton!
Post by: Al Lewis on February 09, 2013, 12:12:09 AM
Yes, it happens quite a bit on the very top coil but not so much on the others.  That's why I have a constant 85-90% RH.  Probably not the thread for that though.  This  (http://cheeseforum.org/forum/index.php/topic,10288.0.html)would be better.  Andreas, look around buddy.  Those Johnson Controls temperature controls can be had cheaper than that.  I paid $45.00 U.S. for mine from a brewing web site.
Title: Re: First (approx) Stilton!
Post by: george on February 10, 2013, 11:22:33 AM
Hey, can you freeze Stilton?  Is it nice in salad dressings, etc?
I freeze Stilton all the time - I just can't eat that much at once, even from a measly 2 gallon make.  It gets a little more crumbly (as all cheese does when frozen), and loses a little bit of the creaminess, but not much.  Still always tastes nummy.  And the easiest dip/salad dressing in the world is: crumble up some Stilton (or any blue), mix in some sour cream (less for dip, more for dressing) and start munching.   ;D
Title: Re: First (approx) Stilton!
Post by: AndreasMergner on February 14, 2013, 07:26:50 PM
MaryJ, good to know I can freeze it since I have so much of it!

I decided to take a core sample of it today, even though it was only 7 weeks old. 

(https://sphotos-a.xx.fbcdn.net/hphotos-prn1/482423_4893182440151_1987474561_n.jpg)

It looked and tasted strong enough.  I cut a wedge out and then the whole thing.

(https://sphotos-a.xx.fbcdn.net/hphotos-ash4/307963_4893183320173_1096222984_n.jpg)

Pretty nice veining.  I noticed a few spots on the inside that seem to have linens!  I must have used a blue with linens to use as a morge...and then innoculated this whole cheese.  Oh man.

The taste is actually just a slight bit strong for me to want to eat without stopping.  It is tasty, but slightly sharp./rough.  I vac bagged all but a small piece and then put one piece in the fridge and another back into the cave.  I'm wondering if the cheese will mellow out if aged a bit...while being vac bagged will prevent further PR growth.  I'm not sure if I should put it in the fridge or the cave so I did both.   :-\
Title: Re: First (approx) Stilton!
Post by: Schnecken Slayer on February 14, 2013, 07:42:49 PM
That looks really good.

My Stilton also developed B Linens and I have never purchased any.
My B Linens probably came from the environment. Before I started cheesemaking I wondered why the cats water bowls would get a pink tinge in  the bottom if I didn't wash them weekly.... Now I know.
Title: Re: First (approx) Stilton!
Post by: H-K-J on February 14, 2013, 09:30:41 PM
It sounds perfect to me, do you think the BL add some other flavoring? (good or bad)
A cheese to you :D The veining look awesome,

Quote
I'm wondering if the cheese will mellow out if aged a bit...while being vac bagged will prevent further PR growth

On the last one I made I bagged and put it back in my ageing cool box/cave, left it for a month longer, when I cut it the next time the blue bite wasn't there, just a nice strong blue taste (we like it that way) also the cheddar flavor came on stronger (just the way we like it) It actually improved in flavor much closer to what I have been working toward
we just cut a large piece the other day, the wife is in love with it, now says it went from good to better to OMG! it is now 6 months old and has never seen the freezer, I just keep bagging and storing it in the bottom drawer of the fridge,
OH did I mention I just love a good blue :P 
Title: Re: First (approx) Stilton!
Post by: BobE102330 on February 14, 2013, 10:05:06 PM
Looks great - you'll be blued out shortly.   I got a bit tired of mine about halfway through (I know H-K-J, it's heresy but I was the only one eating a 4 pound cheese)  Just went to get some more last night and it was past edible.   :(   It also was in the coldest spot in the fridge, made in October.  Live and learn - small cheeses if they don't age well.  Or take some when I visit my Dad.

Try a milder PR next time.  I'll check when I get home but I should be able to share some when we meet at the milk store to try your Camembert in a couple weeks.  I just can't remember what strain I bought.  I cultured my PR for the first two makes from a Danish blue. 

Title: Re: First (approx) Stilton!
Post by: H-K-J on February 14, 2013, 10:22:16 PM
I am speechless (sniff sniff :'()
Title: Re: First (approx) Stilton!
Post by: AndreasMergner on February 14, 2013, 10:25:01 PM
SS: same thing happens with our toilets if we let then go too long between cleanings!  Orangey stuff/linens on the bowl. 

HKJ: I know the linens gave it a really good smell.  When I pierced it last week I didn't want to wash my hands because they smelled so delicious.  Maybe that's a little gross, but there are people who think cheese is gross because stuff grows in it.  I do think it is contributing to the flavor, but I have not really focused on the details of the taste bc of the sharpness.  So, you left it in the cave for a month and then the fridge?  I would think the cave would make sense for a bit....as long as it is vac bagged.  I am very happy that it will smooth out with a bit of aging.  It does sounds like I will have a great cheese in a month or so.  (salivating)  Glad to have you chime in!

Bob: I think I will be blued out, but sounds like aging will only help it anyway.  Did you vac bag yours when it was in the fridge?  This Stilton is probably a bit drier than typical because I was combating linens for a while.  It is slightly creamy with some crumbliness and not waxy.  I'd love to get some PR from you.  I think just a very small amount goes a long way!  Maybe we can share some p shermanii too if you have some or if you don't, if I buy some....?  :)
Title: Re: First (approx) Stilton!
Post by: BobE102330 on February 14, 2013, 10:34:07 PM
No vac bagging, just kept it in a small container.  The PR will just keep getting sharper, vac it and chill it.  I don't think this will mellow with age like a cheddar.

I've got PS to share, too.  Attempted Jarlsberg last weekend.  We'll see how it comes out in a few months.   
Title: Re: First (approx) Stilton!
Post by: AndreasMergner on February 14, 2013, 10:55:56 PM
Sounds great, Bob.  I can give you some homebrew if you can bring some bottles (without screw tops).  ...or some of my freshly roasted coffee if you prefer.  :)
Title: Re: First (approx) Stilton!
Post by: Tomer1 on February 15, 2013, 01:24:15 AM
WOw! the veining pattern is just like the real thing!  great work.
Aging it in vacuum will maintain the texture (retain moisture) but you will get stronger flavor rather then mellower.
Title: Re: First (approx) Stilton!
Post by: Al Lewis on February 15, 2013, 01:58:07 AM
Looks beautiful Andreas!!  Glad you stuck with it to the end. :D
Title: Re: First (approx) Stilton!
Post by: JeffHamm on February 15, 2013, 02:00:28 AM
That really does look fantastic, a cheese to you!  The one stiltonesque I've attempted just got too strong and amoniated as it aged.  I think you should freeze some, keep some in your cave to test what happens when you age it out, give some away, and eat lots. :)

- Jeff
Title: Re: First (approx) Stilton!
Post by: george on February 15, 2013, 10:51:31 AM
Andreas, that sounds about like the flavor I used to get at 7-8 weeks.  Got rid of most of it by only aging for 5 weeks - comes out perfect for me then.

And to add to the chorus - nice veining!
Title: Re: First (approx) Stilton!
Post by: AndreasMergner on February 15, 2013, 01:57:15 PM
Thanks for the kudos everyone.  :)  I finally got one to come out well.

So now there is talk that the flavor will intensify with vac bagging?  Oh no.  I wish I had checked this cheese last week or even the week before.  I had read that 8 weeks or even 3 months would be best.  I wonder why there is so much disparity between aging times.  Maybe I should have pierced a while later so the paste of the cheese developed more before the blue took over.  Maybe something to try next time. 

Title: Re: First (approx) Stilton!
Post by: rolsen99 on February 15, 2013, 03:55:20 PM
That looks great!  I can only hope mine turns out as nice looking.  I am at 7.5 weeks, you have me wondering if I should cut mine.
Title: Re: First (approx) Stilton!
Post by: AndreasMergner on February 15, 2013, 07:13:53 PM
Rolsen: I would.  Use a cheese trier or a veg/apple corer.  That way you can always seal it up and age it longer.  Yours is a few days older than mine.  Better to taste often than get it overripe - especially with a blue.  I like mild blue (love med blue), but don't like too much blue.  Depends on where your line is too.
Title: Re: First (approx) Stilton!
Post by: rolsen99 on February 15, 2013, 08:37:40 PM
I bought a corer today just for that reason.  Can't wait to get home  :D