Well, take a look at this, my friends. Second Stilton, and even creamier and better tasting than the first. Yet; still, the white mold shines through--have no idea where it is coming from but it makes this cheese taste as decadent as life gets. Not as young and spreadable as a Cambozola--older and more eloquent as it embraces a toasted baguette. It has had a 4.5 month affinage. Vacummed the rest for trip in a few weeks. Go figure....
looks really awesome brie! My mouth is watering. Not being a vegetarian, and not to offend those who are, I think that this would be great crumbled on a thick new york strip with sauteed mushrooms. Yummo!
Had Ginger Stilton hamburgers last night. Mmmmmm.......
Gorgeous, just gorgeous...
Sailor--I am awaiting a special occasion to cut my Ginger Stilton with Lime; perhaps this Saturday when I have (yet, another) cheese tasting. I'll post the pics!
We cut a lemon peel/ginger Stilton tonight. Amazing flavor. HOWEVER, I usually use 4 tablespoons of ginger but I cut it in half because of the added lemon peel. So I used 2 tablespoons of each for a 5 gallon make. I like the strong ginger flavor, so next time I will use 2 of the lemon peel and 4 of the ginger. It's all about personal taste. I'm loving all of my additions to the Stilton. Have to try a Ginger with Pistachio or almond slivers......
Sailor, are you using fresh ginger or powdered? Do you just add it to the milk, or at hooping time?
Crystalized. Stilton is lightly pressed overnight, milled and salted, then hooped. You add the ginger after salting.
I cut my first ginger stilton last night--it was amazing--thanks, Sailor! You were right, the flavor of the ginger is minimal; yet adds an incredible dimension to the Stilton. I also added lime--another great addition. I will probably add a bit more ginger next time.
Crystallized ginger must be readily available from a supermarket? I don't recall ever seeing it, but then again, I have not really looked. I will be getting some.