My First Stilton

[anutcanfly]

I haven't work with P. roqueforti much yet, so this should be a good learning experience.  I used the recipe in 200 easy recipes.  I will post the make in a few months if it comes out well.  That, or I will post the make and cry for help! 

[Boofer]

Ah yes, the ol' taping of the two cam molds trick....

Looks good so far.

-Boofer-

[anutcanfly]

 

[anutcanfly]

Day 8 and looking blue. 

[ellenspn]

Very nice.  Looks to me like a very porous cheese. Plenty of space for blue to grow

[anutcanfly]

I was wondering if it was a bit too porous?  Doesn't seem like I would need to poke holes in this one! 

[zenith1]

When you removed the wheel from the hoop you could have taken a icing knife or spatula and smoothed out the rind to seal it up. This allows the Rouqforti to grow inside the wheel in veins and not cover the entire exterior(this of course after you pierce the wheel) if that is what is concerning you. You do need somewhat of an open texture inside the wheel in order for that growth to happen.

[anutcanfly]

I don't have the experience to evaluate yet.  If it's supposed to be so open, I'm fine with it.  Just wasn't sure if I did it right. 

[Cloversmilker]

Looks very promising.  I'm planning to try some stiltons next month and really appreciate the pictures. 

[anutcanfly]

Hi Cloversmilker,

Pictures do help!  Now if we could just find a way to share smells & taste...

Anut

[Cloversmilker]

Now if we could just find a way to share smells & taste...

That would make this forum very interesting!   

[anutcanfly]

Day 19 and time to pierce holes. 

[Boofer]

Looking good! 

-Boofer-

[anutcanfly]

Day 25, looking...moldy.  Looks like Geo has found it way on to my blue.  Should I be trying to remove it??

[iratherfly]

Looks good. I would leave it as is. If you are  not cold-aging yet then the geo is a good sign. You can slow down the geo in the fridge (where the blue thrives anyway) and by rubbing salt into it. The cheese is dry enough not to catch the salt internally.  You can also wrap the cheese with foil as they often do with blues to stop a rind from growing. Lots of geo + blue may give you bitterness and softness but this looks well under control.