My first Blue Stilton went well, with a good powerful taste and was praised by my family and a couple of neighbours. There's two issues though which I'd a little puzzled about - The first is the interior colour and stiffness. Most of the interior of the cheese (which is around 8 inches diameter and two inches thick), is a pale buff colour which matches the inside of a hunk of Camembert I bought at a store, and is creamy and flexible. But the central area is more white in colour and quite wet, to the extent that it tends to slump a bit out of the cut side of the cheese. It tastes the same as the rest of the cheese though. How can I get the centre to be consistent in colour and texture with the rest of it ? - The 2nd issue isn't really a problem, but just something I'd like to know - I used the normal Mesophilic culture and P. roqueforti in the initial making as normal, but my resultant cheese has an identical white buff rind to the shop-bought camembert, which I understand would normally be from p. candidum. As I never added that mould, I'm a bit puzzled how this has appeared.
Do you have a picture?
Your problem could be as simple as using the right mold the next time so the cheese is at least as tall as it is round. Taller is preferred.
I have to agree with Al, Stilton is taller than it is round.
the one I use is 6 in dia. and 9 in. tall, I can get 5 gallons worth of curd in it and it does work excellent.
(http://3.bp.blogspot.com/-T9nmbOW76lU/Un1xvQm55NI/AAAAAAAABi4/84-1z51xvFc/s1600/STA75721.JPG)
Quote from: H-K-J on March 06, 2015, 05:32:03 PM
I have to agree with Al, Stilton is taller than it is round.
the one I use is 6 in dia. and 9 in. tall, I can get 5 gallons worth of curd in it and it does work excellent.
(http://3.bp.blogspot.com/-T9nmbOW76lU/Un1xvQm55NI/AAAAAAAABi4/84-1z51xvFc/s1600/STA75721.JPG)
Thanks for that advice. I'll try a taller and narrower mould next time.
Quote from: bratrules1 on March 06, 2015, 05:07:11 PM
Do you have a picture?
Here's the cheese in question - Not a lot to tell from the exterior view but it's all now eaten anyway.
Those look great but need to age and develop a rind.