Could someone recommend a good recipe for a Stilton type cheese? I have found the use of aroma B or Flora Danica or MM4002. Recomendations with a link or where to find the recipe would be greatly appreciated. thanks
On my wacheese.com site is a good approximation.
DThank you. One more question I know there will be a larger volume of curd than many types and I notice that the molds used tend to be taller than the diameter. I assume this is to use the cheese weight as the press. For 4 gallon of milk what size diameter mold would you suggest and approx. how tall will it have to be. I will be makeing it out of PVC
I like a 5" diameter. 4 works, but becomes a tad too tall for 4 gallons. 6" also works, but then you need 5+ gallons. You're right in the middle. Maybe make two 4" diameter wheels... cut the cheese in half? It will dry out a tad more that way, and you will have more rind, but will still be good.
Thanks linuxboy. I will see what I can buy. I knew I didn't want a stove pipe or a frizbee.
Quote from: bruce2288 on August 01, 2012, 06:31:29 PM
Thanks linuxboy. I will see what I can buy. I knew I didn't want a stove pipe or a frizbee.
You might PM member
iratherfly who has some nice moulds at reasonable costs. Here's a link (https://cheeseforum.org/forum/index.php/topic,8493.msg59704.html#msg59704) of some moulds I have gotten from him that work fairly well for my Fourme d'Ambert (https://cheeseforum.org/forum/index.php/topic,9508.msg68801.html#msg68801). Perhaps it would be an acceptable form factor for a Stilton as well.
-Boofer-