My first Stilton pictures

mbox · September 30, 2011, 02:25:06 PM

Hi , i wanted to show pictures of my almost 6 week old stilton....i had mixed thoughts after the making because the curds were rather soft and about a week ago it was a little bitter too...but after some extra salting and more time , plus some light smoothing it is now look like this and i am very happy with the taste of my first Stilton :-)

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Gürkan Yeniçeri · October 11, 2011, 05:04:00 AM

Well done MBox. Nice looking cheese there. I have last pieces of my blue in the fridge, it is now about a year old and I feel different aromas everytime I cut it.

Tomer1 · October 11, 2011, 06:03:42 AM

You did a small amount of piercing?

mbox · October 11, 2011, 06:10:25 AM

Quote from: Gürkan Yeniçeri on October 11, 2011, 05:04:00 AM
Well done MBox. Nice looking cheese there. I have last pieces of my blue in the fridge, it is now about a year old and I feel different aromas everytime I cut it.

Thank you and that is so true the longer i wait the different it tastes....but it won't become old as i am on the last wedge already.....i will sure make more when the floodings (which are pretty bad in my area /Thailand) are gone...i had no access to the milk i prefer to use .... lucky i have a Gorgonzola and Camembert maturing , Camembert (this time i didn't forget the salt) should be ready end of this month and Gorgonzola Dolce i think will be by Xmas .

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mbox · October 11, 2011, 06:14:26 AM

Quote from: Tomer1 on October 11, 2011, 06:03:42 AM
You did a small amount of piercing?

Yes, i did some piercing ... it was mentioned in the recipe. I shouldn't have pierced it?
Actually i think it was pretty necessary to pierce seeing that my curds were actually very soft...i am using calf rennet next time and hope of firmer curds.
Now i received another Book (200 recipies) and will make my way through it.

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