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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened => Topic started by: curiouser_alice on March 16, 2018, 02:44:46 AM

Title: Going to try Stilton on Tuesday
Post by: curiouser_alice on March 16, 2018, 02:44:46 AM
Wish me luck
Title: Re: Going to try Stilton on Tuesday
Post by: RayJ on March 16, 2018, 02:58:20 AM
Good luck! Hope it turns out
Title: Re: Going to try Stilton on Tuesday
Post by: H-K-J on March 17, 2018, 04:23:08 PM
OKAY, GOOD LUCK ;D
Don't worry you'll do great! (https://z4-forum.com/forum/images/smilies/smilie_thumbsup.gif)
Title: Re: Going to try Stilton on Tuesday
Post by: panamamike on March 17, 2018, 05:00:50 PM
Good luck Alice. Report on the outcome.
Title: Re: Going to try Stilton on Tuesday
Post by: curiouser_alice on March 22, 2018, 09:03:51 PM
It went well but I didn't have the right size mold.  Still quite hopeful.  It already smells good, but won't go into the cave for another couple days.  Will post a picture then.
Title: Re: Going to try Stilton on Tuesday
Post by: curiouser_alice on March 25, 2018, 04:18:43 AM
Where it is now.  Knocked up the humidity as the recipe says it's really important.  Fingers still crossed.
Title: Re: Going to try Stilton on Tuesday
Post by: panamamike on March 25, 2018, 06:04:56 PM
Looks like it's doing good!
Title: Re: Going to try Stilton on Tuesday
Post by: RayJ on March 25, 2018, 06:44:49 PM
Looks like you will have some nice veining with that one. Are you using a ripening box to help with the humidity?
Title: Re: Going to try Stilton on Tuesday
Post by: curiouser_alice on March 25, 2018, 08:41:15 PM
It's in a ripening box but I haven't sealed it yet since the recipe says to leave the lid loose for about a week.  Humidity currently about 85%.
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