Hi all,
I've made a couple of cheeses now. A Cheddar and a Double Gloucester. At the weekend I am going to look at a Stilton but the lady in my life wants a Garlic Stilton!
I am guessing I could add garlic powder at some stage in the process. Any idea's that might help me as to how much powder and at what stage would you suggest adding it! (I'm thinking at the milling and salting stage) Will probably go with a 1kg mould as a guide to size.
Thanks in advance.
