H-K-J's #4 5 gallon Stilton (back to basic's)

[Boofer]

  I don't have a cheese trier

He doesn't either...it's a potato peeler. Seems to do okay.

-Boofer-

[H-K-J]

Yup works so I can see the blue and cheep
going to cut tomorrow (my wife said so  )

[H-K-J]

YESSSSS!!!!
This has turned  out soooooo nice
At 8 weeks I was worried that the blue would not show as I wanted it.
Nice and creamy,blue every where, melt in yer mouth with blue overtones, the aroma is as creamy and milky as we could have wanted.
now back to the cave and will let it age awhile longer (maybe)

[Geodyne]

That is absolutely *gorgeous*. You should be proud! A cheese for that!

[Spoons]

Nice! A cheese for you for such a fine looking cheese.

[Digitalsmgital]

Wow! Nice photos and excellent work! Cheese to U!

[jwalker]

Have another cheese !

That is great , just the right amount of blue in my opinion.

I just did one a few days ago , cut it in half as yours , and vacuum packed it , the first time I have vacuum packed a blue , will the blue continue to grow after it is sealed up ?

Anyway , great job.

[Schnecken Slayer]

That looks so good. I must do another one!
I assume the vac packing would stop the blue growth as it cuts off its air supply and pulls the crevices together.

[H-K-J]

Thank you all for your cheese's  my BH and I are so pleased with this one especially after my Caerphilly and previous blue fail's 

I assume the vac packing would stop the blue growth as it cuts off its air supply and pulls the crevices together.

I am sure that it effects the blue quite a bit, yet when I bring them out to consume them the blue starts to grow again.
I like to bag and age at 50 to 55 deg.F until they are gone, it makes the flavor more like a very sharp cheddar
LIFE IS GOOD

[JeffHamm]

That's a wonderful looking blue.  Nicely done (again).  A cheese to you.

- Jeff

[Al Lewis]

Looks perfect to me!  Now you need to burn a nice thick ribeye to put some of that on.

[H-K-J]

That's a wonderful looking blue.  Nicely done (again).  A cheese to you.

- Jeff

I love these when they go in the right direction, this one pleases me

Looks perfect to me!  Now you need to burn a nice thick ribeye to put some of that on.

thanks AL in the works soon, we have two very nice ribeyes  coming up  for New Years eve

[Scott Wallen]

H-J-K, it was this post that inspired me to venture into the blue, I mostly only read on this forum and don't post much but had to thank you for the inspiration. I followed closely the style and ingredients you mention when you make your stiltonesque, however I failed to add the heavy cream. it was a little nervous for me as I have never made a cheese to my own satisfaction until I tried a blue. the difference is in the milk I was using I'm sure as I have just found a source straight from the cow. please take a look at the cheese that just came of age and let me know your thoughts. it tasted awesome right off the wheel, and even better on a big hunk of medium rare steak.

[Geodyne]

Unasked, I'm going to let you know mine. It looks to be everything you'd want from a stilton - nice texture to the paste, and a really good penetration of the blue. You deserve a cheese for that.

[Scott Wallen]

Thank you GEO, I appreciate that....my first "cheese" I was going to give a cheese to H-J-K, but I don't know how