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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened => Topic started by: Sailor Con Queso on September 08, 2009, 11:04:57 PM

Title: Stilton Cheese Site
Post by: Sailor Con Queso on September 08, 2009, 11:04:57 PM
http://www.stiltoncheese.com/ (http://www.stiltoncheese.com/)

Be sure to check out the video about making Stilton. Very different process. Especially dumping the curds onto a cooling table for the night. Gives a different perspective into how the "authorized" Stilton makers are producing traditional cheese.

I also find it interesting that they say that Stilton freezes very well after aging.