Finally Making My 6 Gallon Stilton

[green zebra]

Hi Al,
Your Stilton looks fantastic and promises to be a great success. Congrats! Question for you...where did you get this large mold?  I am currently researching some dutch presses as i want to move onto larger cheeses and one of my goals is to make a fantastic and large parmigiana. The few parmas i have made only yielded small wheels and i am not happy with the results. I figure that the source of this mold you have here, would also carry other large molds.
Living in Ontario, i have checked out Glengarry but would like to check out other sources to compare. Not crazy about using PVC pipe as this is not food grade, from what i understand.
Thanks,
Doris

[Al Lewis]

Bought them here.   https://cheeseandyogurtmaking.com/cheese-making-supplies/cheese-making-molds.html

[Boofer]

would like to check out other sources to compare.

Doris, our forum member, iratherfly, has some products that may meet your needs. PM him.

-Boofer-

[Al Lewis]

Did he ever get a web site up?

[Al Lewis]

Quick update.  Still looking good!  I love all of the colors at this point.  Scary but beautiful. ???  Hard to believe this was just loose curd in a mold.  Looks and feels so solid now. ;D

[shotski]

I am starting my 6 gallon Stilton. I am wondering if anyone has used GEO 15 in Stilton and how much to use in for 6 gallons.

John

[H-K-J]

AWWW tomorrow 4.5 gallons of whole milk and 1/2 gallon of cream in the pot!!! ;D

[shotski]

Now that is a whole lot of curd!!!!!!!!!!

[george]

And I am NOT renting anyone my living room!   ;D

[Al Lewis]

I am starting my 6 gallon Stilton. I am wondering if anyone has used GEO 15 in Stilton and how much to use in for 6 gallons.

John

I've never used it John.

[tnbquilt]

Do you age the Stilton in the cave but not in a container? I see you have other cheeses in there and was wondering about the cross contamination of the blue mold.

[Al Lewis]

I keep it on a shelf below the other cheeses and cover it with a tupperware cake lid.  I just sit the lid over the cheese.  It's not sealed to anything. This seems to keep the molds to themselves.

[shotski]

The cheese maker a glengarry suggested it to add a mushroom and baryard aroma and flavour. She said just to use a pinch but that was for a 2 gallon batch. I decided to add approximately 1/16 of a tsp. to my 6 gallon. First 2 pic's are stilton .




I just finished a ricotta with the whey. To the way I had left I added 2 cups of 35% cream and 1.3L of whole milk that I had left over from the Stilton. I am supprised by the amount I got. Last 3 are Ricotta.

[shotski]

Well here is what I decided to do, It took all 3 hoops that I own but it is done. I decided to use 3 hoops instead of 1 large because when I did the 2 gallon it took the 2 smaller hoops and the longest they lasted was 5 - 6 weeks. So I am thinking I will let them go as long as I can and start on the smaller wheels instead of cutting into a larger one to early.

[TAMARA]

Hi Al and other stilton makers,

Can you please help me with a recipe for a stilton... tried to search for one on the site but must be doing something wrong...

Would love to make yours, Al. Will you share?

Thanks,

TAMARA