Third Stilton-esque: getting close

[Delislem]

Hi shotski,

I smoothed it at about five days, just before putting it in the cave. I made it on a Monday and smoothed and put into the cave on the following Saturday.

[shotski]

Thanks, I have started taking better notes. Here is the link to my 3rd Stilton if you are interested. You got very nice veining in the centre of your stilton.

https://cheeseforum.org/forum/index.php/topic,11445.0.html

[Delislem]

Hi Shotski,

I've been following the thread on your third Stilton. It looks wonderful. Can't wait to see the finished aged product.

[shotski]

How much milk did you start with and did you use cream as well? I do not have the book you referred to.

[Delislem]

Hi shotski,

I used 8 liters of milk (3.25%) store bought and 500 ml of 35% cream. cacl, meso C1  frozen from mother culture. Some PR at ripenining time and a pinch more when layering broken up curds in the mold.

[Spike]

Beautiful Delislem! A definite cheese for you. As Tiarella has taught me " Cheese Erotica"
Good job.

[Delislem]

Thanks Spike,

Not being so polished, I would personally call it "food porn" ;D But your version is certainly more acceptable when I go out in the world. That being said, I probably should refrain from metaphors...they tend to get me into trouble. >:D

[Tiarella]

Beautiful Delislem! A definite cheese for you. As Tiarella has taught me " Cheese Erotica"
Good job.

Thank you, Spike!  As strange as it may seem, it really helps the forum feel more friendly to me.   :D