First Stilton, Second Cheese

[Al Lewis]

When I started out with this little learning adventure I decided that I needed to make a Stilton like cheese.  I absolutely love Stilton and figured if I were going to go to the trouble/fun of making my own cheese I might as well make the expensive stuff. LOL  Needless to say, the first week I made three triple cream camemberts on saturday and two stiltons, based on a recipe from Rikki's site, on sunday.  http://www.cheesemaking.com/store/pg/26-Stilton.html

After a few weeks in the cave they grew an amazing skin that looked scary.  I had watched every video on Stilton I could find and it looked like their stuff, only smaller.

[Al Lewis]

Anyway, it's been nearly two months now and today I decided to sample the core of the cheeses to check the blue veining. I was very happy with what I found.  Taste was creamy and incredible but I think I may give them another month.  Any suggestions from those of you that have made these?

[Vina]

wow, it looks so delicious!

[H-K-J]

When I started out with this little learning adventure I decided that I needed to make a Stilton like cheese.  I absolutely love Stilton and figured if I were going to go to the trouble/fun of making my own cheese I might as well make the expensive stuff. LOL  Needless to say, the first week I made three triple cream camemberts on saturday and two stiltons, based on a recipe from Rikki's site, on sunday.  http://www.cheesemaking.com/store/pg/26-Stilton.html

After a few weeks in the cave they grew an amazing skin that looked scary.  I had watched every video on Stilton I could find and it looked like their stuff, only smaller.

I dont know Al, when I went to three months I wasn't as happy with my 5 lb. Stilton as I was at 2 months on my smaller 2 and 3 lb.

[Al Lewis]

I'm beginning to think that these might just be done.  Can't imagine any more blue veining going on.  Looks to be full.  ;D

[Schnecken Slayer]

That looks great. I will be happy if mine is even half as good....

[Al Lewis]

Thanks, more luck than judgement though. LOL

[Tomer1]

Anyway, it's been nearly two months now and today I decided to sample the core of the cheeses to check the blue veining. I was very happy with what I found.  Taste was creamy and incredible but I think I may give them another month.  Any suggestions from those of you that have made these?

looks like a complete success, The vening looks complete.  another month might give it some more punch (depending on PR strain of course) if your like your blues strong.

Did you inoculate with a piece of stilton? the wild rind looks very much like an original english stilton I had (which was the best blue I had to date).

[Al Lewis]

I actually used the Mad Millie's Roqueforte.  I did add extra heavy cream to the recipe.  The videos of Stilton being made were the only thing I had to go on for appearance of the rind.  I think I hit it pretty close.  ;D

[Al Lewis]

Okay, apart from wrapping these in foil and placing them into a fridge do I need to do anything else to them for storage?

[H-K-J]

I haven't tried foil yet I have been cutting them up and vacuum bagging,  then I can pull out how much I want/need and reseal.

[Al Lewis]

Yeah, I've thought about vacumn sealing these but they are so small I don't think they'll last past a single party serving.  Biggest thing I've learned with this make is to make these as a 5 or 6 gallon make.  These are way too small.  I'll make my amber ale next weekend so I'll probably have to wait until after Christmas to make another of these.  With the new press on the way I want to try some hard cheeses to break it in.  H-K-J's caerphilly and BB's cheddar make.  Then of course there's the Double Glouchester.  Hmmmm.

[Al Lewis]

Okay, just had to cut one open to sample, yeah that's it, sample a small bit.

[bbracken677]

Nice job!  That looks like something I would find in the local cheese monger's shop.

A cheese to you for such a nice outcome!

[Al Lewis]

Thank you BB.  The next one will be 6 pounds.