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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened => Topic started by: Fatboydrunk on March 30, 2016, 06:38:58 AM

Title: 2nd Stilton Attempt
Post by: Fatboydrunk on March 30, 2016, 06:38:58 AM
This is my 2nd attempt to produce a Stilton

Out of the mould on day 4 for a rub down
Title: Re: 2nd Stilton Attempt
Post by: Fatboydrunk on March 30, 2016, 06:41:29 AM
At 3 weeks
Title: Re: 2nd Stilton Attempt
Post by: Fatboydrunk on March 30, 2016, 06:44:36 AM
At 8 weeks for a 2nd pierce
Title: Re: 2nd Stilton Attempt
Post by: Fatboydrunk on March 30, 2016, 06:50:10 AM
At 10 weeks I decided I couldn't wait any longer.
This cheese is definitely a Stilton. It has a creamy taste with a wonderful blue taste that bounces around in your mouth.
Title: Re: 2nd Stilton Attempt
Post by: Andrew Marshallsay on March 30, 2016, 09:00:21 AM
A lovely looking Stilton.
Congratulations and a cheese from me.
Title: Re: 2nd Stilton Attempt
Post by: H-K-J on March 30, 2016, 05:05:03 PM
Veining looks fantastic :P
Have another cheese   ;D
Title: Re: 2nd Stilton Attempt
Post by: awakephd on March 30, 2016, 05:55:53 PM
Yes! Definitely worthy of yet another C4U.
Title: Re: 2nd Stilton Attempt
Post by: Frodage3 on March 31, 2016, 01:49:47 PM
Very nice! AC4U
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