First try at a Stilton

[Schnecken Slayer]

This will be about 45 days old on the 1st January although it is looking quite good now.
I haven't had a Stilton before so really do not know what to look for.

It is very creamy and has a nice blue taste, which is not overpowering.

When you cut it how do you keep the other half for later?

[Banjoza]

Looking at those photos makes me wonder about the first person who ever saw a mouldy Stilton and thought "Oh wonderful! I think I will eat that!"

Uugh!   :o

[bbracken677]

Your description of the flavor sounds heavenly!  Great job!

A cheese for you! 

[Al Lewis]

Have to say it's ready to eat.  Mine had a smooth buttery flavour with just the right amount of bite from the blue veining.  Yours looks awesome.  Great job!!!  A cheese to you for an awesome job!!

[H-K-J]

WOW!!! that did turn out nice :P
Definitely deserves a cheese ;D

When you cut it how do you keep the other half for later?

I usually vacuum bag and put it back into the cave.
after the cheese has been in the refrigerator  for awhile in a baggy I do notice some intensified flavor, all good  ^-^

[Schnecken Slayer]

Thanks for the kind words everyone.

I will cut it and bag this weekend.

[Schnecken Slayer]

I had some spare time so I cut and bagged today.

[bbracken677]

Great veining!  Nice job!

[Tiarella]

Wow! That is SO beautiful!  You have added to my inspiration to try something in the blue family. 

[AndreasMergner]

Wow, wow, wow!  It looks amazing.  I can't wait to make my Stilton next week.  Another cheese for you.

[Al Lewis]

They don't get any better than that. ;D

[Schnecken Slayer]

Looking around the web for pictures I saw a lot where the piercing holes were very evident as they went straight in from the sides or straight down from the top.

I decided I didn't want to be able to see them so I put the skewer in at 45 degrees across the cheese then turned and repeated. A week later I did the same on the other side.

[Al Lewis]

If you watch the videos very closely of the machines used to pierce the Stiltons at the commercial plants the needles on the machine are angled.  That way they don't have layers of veining but a more even spreading of the blue.  Watch video at 3:41 How It's Made - Blue Stilton Cheese

[bbracken677]

Great video! Nothing like seeing the process and product at the critical stages. Makes me want to give the Stilton another shot!

[H-K-J]

I don't know but the way the wife is starting to go through the Stilton I am pretty sure she is going to make me do another 5 gallon one 8)
We are down to about 2 lbs. She has learned that we actually have enough to eat it when ever she want's to, at first she would say she wanted a little for this or whatever but wouldn't use it ??? just take a sliver here or there and savor it as she could, now it's, do you want blue cheese with that dinner ;)
so yes probably gonna be my next make ;D GOTTA LOVE HER  ^-^