H-K-J's 2nd 5 gallon Stilton

[H-K-J]

OH the smell of a new Stilton,
I used some FD in this one and did the 8 hour light press before milling and salting.
It is in the hoop and bein flipped, MMMmmmmmmm!!!! ^-^ :) :D ;D 8)

[bbracken677]

Looks really good so far...best of luck! I have 2 in the cave. One done right and the other that I attempted to apply a light press to eliminate some of the voids and left it in the press inadvertently for a looong time. I suspect that one is just going to be a white stilton with the wild rind lol

[shotski]

Very nice H-K-J

I did a 10lb press on mine for about 8 hours. How much weight did you use for 10 hours?

[Al Lewis]

Looking great buddy!!!  Hey, the gaps go away by themselves, no need to press! LOL

[H-K-J]

Very nice H-K-J
I did a 10lb press on mine for about 8 hours. How much weight did you use for 10 hours?

Shot
I use 8 to 9 lbs of flat bar, the flat bar stays on top of the cutting board, no need to watch other than a little centering at first.

[H-K-J]

After 16 hours it has lost some height about 3/4 in.
But man this sure smells Goooooooood!  ^-^

[Al Lewis]

Looks good too!!! ;D

[rolsen99]

I will be stepping up to a large one for my second.  Curiously, what were your ph targets?

[shotski]

Is that all of the curd from the 5 gallon batch in the first mould picture and what are the dimensions of the mould?

[H-K-J]

6" x 9 1/2"

[shotski]

thanks, just trying to get a feel for the differant size hoops needed for differant volumes.

[H-K-J]

I don't know, I have been thinkin about a smoked Stilton :o
Not sayin I would do this one, but maybe a 2 or 3 gallon make just to check it out ???
HHHHmmmmmm????

[Al Lewis]

Thinking about buying a new smoker this weekend, or tomorrow, so I can make salami.  Know anything about MasterForge?  I'm looking at an electric one that goes down to 100F so I can smoke cheese and cold smoke hams and Cotta Salami.

[H-K-J]

Know anything about Master Forge?

Nope I haven't checked them out.

Today is day five of flipping so I will be smoothing this over later today,
going to try the knife thing I think I found the perfect one to do this with.
It has started to get some blue in the little cracks 8)

[HB]

I don't know, I have been thinkin about a smoked Stilton :o
Not sayin I would do this one, but maybe a 2 or 3 gallon make just to check it out ???
HHHHmmmmmm????

Have you tried the Salem Smokehaus blue? I am not usually into smoked cheese, but I like this one. The strength of the blue holds up to the smoke. I bet it depends what wood you use. I think Smokehaus is cold smoked with applewood.