Stilton Method - Drain Cut Curds Overnight? / With Or Without Pressing?

[TommyTW15]

Hi,

I am going to try a Stilton tomorrow and have two recipes. Ricki Carrols recipe calls for the drianed curds to be pressed overnight between two boards before milling and salting while my other recipe calls for the drained curds to be immediately milled and salted. Can anyone suggest which is the best to do? I worry that leaving the curds overnight before salt is added is going to cause far too much acid to be produced.

All comments are welcomed

Tom

[Tomer1]

The point of light pressing is to develop the acidity and right level of moisture.
The second one is maybe developes some of its acidity in the vat and uses cheddering of some sort? post it.

[TommyTW15]

The summary of the second recipe is as follows

4.5 litres milk

Heat milk to 29C and add starter and penicillium roqueforti and ripen for 30 mins

Add rennet and leave until set

Laddle curds into cloth and leave to soak in whey for 1 hour

Gather up cloth into Stilton knot and drain for 2 hours gradually tightening the knot

Break up curd into walnut sized pieces and salt

Pack into mold and drain for 5 days turning daily

Rub with vegetable oil and leave to mature for 2 weeks before skewering.

[OudeKaas]

I have one in progress per Pav's WA Cheese Guild recipe. Salted after draining overnight and in-progress tastings do not seem too acid-y to me.

Plus to paraphrase a bumper sticker I saw recently: PAV SAID IT. I BELIEVE IT. THAT SETTLES IT!

[TommyTW15]

 Thanks for that, the more i look into this the more recipes i find that call for the curds to be left overnight before milling. I think i will go with Ricki's recipe. She hasn't let me down yet

[Sailor Con Queso]

Stilton needs to drain overnight to develop proper acidity. Do not over press or the finished cheese will be dry and crumbly. After milling & salting, don't press at all.

[linuxboy]

My recipe imitates a very classic Stilton process. Obviously, if you use different cultures, your results will be different. I specified a slow acidifier that naturally has a moderate terminal pH of 4.6-4.8, which is very similar to the classic Stilton makes. If you use that, you must use at least an 8-hour (preferably 12-14) acidification for the curd. Overnight tends to work very well, after which you salt (just like is done for Stilton). Do not press. Let it drain the the mold and keep flipping to encourage the whey to drain.

[margaretsmall]

I'm also on my very first stilton, using  the Tim Smith recipe. As directed I pressed it overnight wrapped in cloth  under a 2l milk container (I used 4l milk and some cream) and I think its far too dry, after 4 days in the hoop turning 4 times a day its quite crumbly and no sign yet of blue (but its probably a bit early). I've taken it out of the hoop and put it in the cave and are hoping for the best. So, on this very limited experience, I would say, don't press.
Margaret

[Tomer1]

Mine also fealt really dry and I was worried but when checking yesturday for veining progress with a corer It wasnt dry on the inside at all,very creamy and almost ready to eat but not as smooth as stiltons Ive tasted in terms of texture,less "melts in your mouth" kind of thing.

When you look at some Utube clips about stilton make they seem so much moister and spreadable when unmolded which is what I inspire to achive in my next make.

[Brie]

I've never pressed a stilton--always do a sandwich and flip. And always leave overnight and salt the next day. The only blue I've ever pressed was Fourme au Vouvrey--not more than 4 lbs. for a 3 lb. make.

[scubagirlwonder]

I have one in progress per Pav's WA Cheese Guild recipe. Salted after draining overnight and in-progress tastings do not seem too acid-y to me.

Plus to paraphrase a bumper sticker I saw recently: PAV SAID IT. I BELIEVE IT. THAT SETTLES IT!

I TOTALLY agree...the "stiltons" I made using Pav's recipe were the best cheeses I have made as yet. Perfect texture, flavor, aroma and "mouth feel"...as a matter of fact, I'm going to make another batch next week!

[TommyTW15]

Well its all done now. The curds have been milled, salted and moulded. I left the curd overnight for 16 hours under a board with a light weight on top and managed to get the PH down to 4.8 / 4.9, hopefully that will work out ok. This is the first cheese i have made that has not required pressing so i had to restrain myself from packing the curds into the hoop.

One last thing for anyone who can help, Is it ok to age blue molded cheeses in the same cave as non blue mold cheeses. My cave has numerous non waxed hard cheeses in that i would not want to get cross contaminated.

Tom

[Tomer1]

Yes but put it in a closed container so it doesnt infect your other cheeses.