I'm about to "rub up" a stilton prior to placing it in my cave. The rind is VERY open right now. Any tips of which tools too use and the best way to get this done?
Thanks! O0
A cake-icing spatula works good. There are some good suggestions on the forum but for my last one I let the cheese come close to room temp (helps a lot). Warming the spatula blade helps too (some hot water in a pan works good to place it in then wipe the water off with a paper towel).
Thanks! Great ideas. Nothing comes up when I search the forum.
I searched youtube and this was the first one that popped up (https://www.youtube.com/watch?v=U3o04QQCZTI)(starring our own man-of-many-talents H-K-J) :).
Whoa. Perfect. But now I have stilton envy!
Me as well. The first thing I noticed was the amount of blue in the crevices. I never get that degree of blue mold growth before smoothing, so maybe H-K-J can give us his secret!
I'm attaching a pic of mine. I also had some veining 4 days into make, as it was sitting in mold out of cave (used Giancalis Caldwell recipe)
This is half way through rubbing up. You can see the difference between the open knit and the closed areas.
Hi guy's by the way I have shared all my secrets, here (http://cocker-spanial-hair-in-my-food.blogspot.com/2013/11/love-blues-my-latest-attempt.html) and here (https://cheeseforum.org/forum/index.php/topic,12061.msg92716.html#msg92716)
Thanks HKJ!