I made my second Stilton last weekend and here are a couple of pictures of the making and today ready for the cave.
Ops named the first and second files wrong.
They look really good! Well done!
Are you going to smooth the sides?
Thanks bbracken677 .
Yes Al I did smooth the sides before putting it in the cave. I have been using the 200 cheese recipes that calls for no cutting but a light press ( I did 10lbs for 8 hours). I think I will try cutting the curd next time as the curd seemed fairly dry this time.
Quote from: Al Lewis on February 08, 2013, 05:36:41 AM
Are you going to smooth the sides?
As stated I had smoothed the Stilton but was not happy with it. Thanks again to H-K-J for posting his smoothing video, I realised I was being to gentle with it. All the other examples I had seen seemed soft and creamy when smoothed (I would call it more of a scraping to flaten) and then it would become creamy and seal all the openings.
<iframe width="640" height="360" src="http://www.youtube.com/embed/U3o04QQCZTI?feature=player_embedded" frameborder="0" allowfullscreen></iframe>
Opsss forgot the picture after smoothing.
this was how (https://cheeseforum.org/forum/index.php/topic,10033.msg74092.html#msg74092) I was smoothing mine up before :-[
That is the way I did it as well. At first glance it appears your SS mould has far less holes then my plastic mould, I wonder if it would retain more liquid keeping it softer? Just thinking out loud.
I can't say if that is the case, I used to use this for a mold (http://1.bp.blogspot.com/-XiEcVvVHO3A/T1Jb4vQh9gI/AAAAAAAAAFc/sGT4DeDHyDA/s1600/STA73722.JPG) and used cheese cloth inside (http://2.bp.blogspot.com/-TFPaglMxyL4/T2TN5QtHxVI/AAAAAAAAAMc/YOHr4CrGKyc/s1600/STA73794.JPG) to hold the curd,
the cheese cloth wicked away more whey from the cheese yet they were still quite moist and I still rubbed them by hand (http://www.youtube.com/watch?v=sRZ0g0XY_as#ws)
My Stilton at 16 days and all 3 are very different.
LOL love the video H!
I like that method as opposed to using a knife. You could say it's more "hands on" :)
Yes, much more hands on ::) bb
Shotski, seeing these has alleviated some of the fears I have been having about my new one.
the one on the far right is looking quite a bit like mine (https://cheeseforum.org/forum/index.php/topic,10919.msg83892.html#msg83892).
The 2 smaller ones are in the same container but the larger one I have not been able to get the RH up over 70ish. I did read some where today that PR needs higher humidity to grow.
That is what's happening with mine, finally got it up to 85%, trying for 90%
I'll see what it says tonight, has been a real chore gettin it up this time for some reason ???
H-K-J, you have taken this forum to new heights. I mean, we're always talking about petting our cams, but this is the first time I've ever seen anyone pet a Stilton! A cheese to you for my smile of the morning. 8)
A quick update. It has been 8 weeks now since I made this Stilton. I am sorry to say that the two little ones are gone. I thought I would see how the blue is coming along in the last one. A little blue inside but not much so I periced it a second time and back into the cave.
So you ate the little ones , how were they , what age did you let them ripen to?
What is the weight of the big one , I have a blue going myself and am just wondering what to expect.
They look great!
Cheers , Jim.
Quote from: jwalker on March 30, 2013, 03:41:26 PM
So you ate the little ones , how were they , what age did you let them ripen to?
What is the weight of the big one , I have a blue going myself and am just wondering what to expect.
They look great!
Cheers , Jim.
Both small ones are gone. I started trying them @ 5 weeks and they had very nice blue veining all the way through, a nice blue flavour and very creamy They were only 750g each so they didn't last long :'(. The large Stilton is just over 2kg. My cave is on the cool side so it takes a little longer.