Finally Making My 6 Gallon Stilton

[Shazah]

Hi Tamara

I think this might be the link that a few members are using. http://www.wacheese.com/index.php?option=com_content&view=article&id=71:stilton-approximation-howto&catid=38:bloomy-rind-and-blue&Itemid=58

I'm thinking of trying it this weekend, as all the examples I've seen on the forum look sooo good.

I look forward to seeing pics if you give it a try.  I'll post some when I make it too.

Good luck
Sharon

[Al Lewis]

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

Certainly, read post #1 or click on here.

[shotski]

Hi Tamara, I use the recipe in the 200 Easy homemade Cheese recipes book. But do not cut the curd. I ladle it thin and press with 8lb weight over night. Other then that everything is the same. I have been delighted with mine so far.

[TAMARA]

Hi Al, Sharon and others,

I actually did find that recipe last night and today, made my batch with 8 gallons of milk to end of with 2 large stilton. I used Jersey cows milk and the resulting curd is rich and delicious but doesn't seem to dry out properly, despite the ladling, draining, cutting etc etc. I filled to large molds (see picture) but then i was worried that the curd was becoming too compacted so i tipped it all out again and roughed it up. I then decided to fill a single large mold and 8 small ones so that i have a large stilton and some babies too :)

From looking at all your photos, I am sure i won't have the openings in the curd that i would like but i guess we will see how it goes. I will send pics and keep you posted.

[TAMARA]

Hello again.

So here is the first photo... nothing terribly exciting. As discussed previously, the curds aren't as open as I would like. I suspect that is due to high fat milk which never quite firmed up enough to cut firm chunks. Anyway, the curd tastes great :)))

Will update in a few days.

[Al Lewis]

Well it's almost there.  Just a little more veining and it will be perfect.  Very creamy texture and beautiful mild flavor.

[shotski]

Very nice AL. Is this Stilton about 8 weeks now?

[Al Lewis]

Right at 8 weeks.

[Al Lewis]

Well I would have to say that this Stilton is ready to eat.  Creamy inside and bleu throughout.  ;D

[Al Lewis]

I now have 12 1/2 pound wedges of Stilton type Bleu Cheese.  Who's a happy camper then???? ;D

[Sailor Con Queso]

Congratulations. Looks good enough to eat. ;)

[Al Lewis]

Oh and it will be!!!  Promise!!! :P

[shotski]

Good job Al. That will cover a lot of stake and salad. Are you a wine drinker? What is your preference with Stilton?

[Al Lewis]

Merlot

[JeffHamm]

A cheese to your wonderful looking Stiltonesque.  I must have another go at one of these.  I have a conference to go to in a month, so this is not a good time for me to start one.

- Jeff