While Stilton #2 is still aging nicely in the cave. I figured I better get another one started because I don't think that one will last long. This one is a 4 gallon batch started from raw Jersey milk with cream. Pretty much the same as my Stilton #2 posted here (https://cheeseforum.org/forum/index.php/topic,1140.0.html).
4/4/09 - 4 Gallons raw Jersey milk
Upped the starters a bit:
Time Temp pH Notes
12:30 85.0 6.49 3/4 tsp of MM101 & 1/32 tsp of P. Roqueforti
01:00 85.0 6.40 3/4 tsp of liquid veggie rennet
02:20 84.2 6.32 Cut to 1" inch by 1/2 inch, stirring and slow ladle off whey
03:40 82.0 6.27 remove to cloth lines collander and drain in whey
05:30 65.0 0.00 Started draining in colander with 8lb weight, overnight
Next morning I cut the pressed curd into approximately 3/4 inch cubes and salted with 4 TBsp flaked cheese salt. Put the curd in a 8 inch mold with HDPE follower and approximately 4 lbs of weight.
Flipped at least once a day until 4/9/09.
4/9/09 Removed from mold, smoothed and put in cave. pH on entering cave was 4.57.
So far so good and I like the size!
Ryan
(http://www.kesabe.com/cheese/stilton0301.jpg)
(http://www.kesabe.com/cheese/stilton0302.jpg)
(http://www.kesabe.com/cheese/stilton0303.jpg)
Thanks for this chili. I was actually thinking of trying my cam mould to give this cheese a try.
Keep us updated.
Looks great! I have yet to try to make a blue on purpose (if you know what I mean)
Looks good, where's the updated pics ;D.
I've got a fair amount of mold growing on there. I'll try and get some pictures soon. I had a nice blue fuzz going and now I'm getting some white and grey. I'm not sure if I should try and wipe it down or scrub it down and see if I can keep some of it at bay? I will be piercing this weekend so we'll see how it goes. Thanks!
Ryan
I have just got to try a stilton. These all look so good. I need a blue-cheese cave though. I can just see my goudas with blue veins in them.
No offense Wayne, but according to our conversation yesterday, you already have a blue cave :'(. Any idea what to do?
Yes,
As soon as I am back home from Grand Rapids. (are there really some river rapids here?)
I am donning a haz-mat bio-suit and decontaminating the caver. I plan on stripping the cheddar wheels, cleaning them with a brine or vinegar, and re-sealing with with new bandages and lard. I will 'star san ' the crap outta the fridge and then only use it for sealed rind cheeses.
My cheddars are going in ice chests till i figure something out.
Chili.....
That really looks great!
You guys are really making me wish I didn't have so many summer hobbies. I'm missing the cheese making but every time I turn around there are another hundred things to do.
Hopefully by the time mid summer hits I will find a little time to get back into the kitchen. I really do miss this.
Dave