Print Page - Stilto,first attempt

Title: Stilto,first attempt
Post by: jcrenfroe on March 15, 2018, 10:49:48 PM

I have a stlton which is 2 1/2 weeks old ripening at 56f 87rh it has the mold growth all over the outside, green from when I pierced it can I scrape the outside or wipe it with salt solution?

Title: Re: Stilto,first attempt
Post by: H-K-J on March 16, 2018, 01:43:23 AM

I wouldn't, they do get scary, I never have scraped, and I have had some very rustic looking blue's :o

Title: Re: Stilto,first attempt
Post by: jcrenfroe on March 16, 2018, 01:51:39 AM

Thank you, I have eaten a lot of bleu style cheeses and none have the mold on the rind like mine currently does. Your cheese interior looked fabulous, you just used a simple Tupperware container as your ripening box? I have mine in one with a sushi matt on the bottom.

Title: Re: Stilto,first attempt
Post by: H-K-J on March 17, 2018, 04:05:28 PM

Just let it do its thing, your rind looks excellent at this stage
Smell will tell you if it is going wrong, keep an eye on the humidity and temps.

Title: Re: Stilto,first attempt
Post by: jcrenfroe on March 22, 2018, 09:42:43 PM

Coming along, smells nice

Title: Re: Stilto,first attempt
Post by: panamamike on March 22, 2018, 09:53:50 PM

Looks like it's coming along really nice!

Title: Re: Stilto,first attempt
Post by: H-K-J on March 25, 2018, 02:28:28 AM

I agree looks great!!
AC4U (https://z4-forum.com/forum/images/smilies/smilie_thumbsup.gif)

CheeseForum.org » Forum

CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened => Topic started by: jcrenfroe on March 15, 2018, 10:49:48 PM