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Author Topic: My first Stilton style  (Read 3394 times)

janij

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Update My first Stilton style
« Reply #15 on: May 28, 2012, 11:57:31 PM »
So here is the cheese now.
Can you see how when you touch it a light mold rubs off.  Am I supposed to be wiping the cheese off?
I think this is day 8 out of the mold.  So I am thinking I will pierce on Wednesday.  Does anyone have any suggestions?
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Offline H-K-J

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Re: My first Stilton style
« Reply #16 on: May 29, 2012, 01:14:07 PM »
No don t wipe it off, Stilton is a natural rind cheese and it should be alright :) keep temp at 50/51 deg. RH around 90% and it should start to look something like this :o
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janij

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Re: My first Stilton style
« Reply #17 on: July 16, 2012, 09:33:51 PM »
We are at about 60 days.  I decided to try it out.  it is good. But stronger than I thought.  I am very pleased with it.  It has a nice buttery yellow color.
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Tomer1

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Re: My first Stilton style
« Reply #18 on: July 16, 2012, 10:03:06 PM »
Nice!  creamy?
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janij

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Re: My first Stilton style
« Reply #19 on: July 16, 2012, 10:17:27 PM »
Not really.  It was smooth but not as soft as I was thinking it would be.
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Offline H-K-J

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Re: My first Stilton style
« Reply #20 on: July 20, 2012, 03:53:42 PM »
janij
Yes but how does it taste? It sure looks good, is it as yellow as it looks in your pic? :)
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Never hit a man with glasses, use a baseball bat!
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janij

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Re: My first Stilton style
« Reply #21 on: July 20, 2012, 06:22:20 PM »
It tastes like blue cheese, but it is strong.  I think next time I may only age it 45 days.  And yes the cheese is that yellow.  Summer milk is so different than winter milk.  I love the color of summer cheese and butter.
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