I've been reading posts for a couple of weeks and have even thrown in 'my three-pence-worth' a couple of times, so should introduce myself. I live in Armidale, northern NSW, Australia and have attended the introductory and advanced one day workshops presented by Lyndall of the Cheesemaking Workshop at Coffs Harbour, NSW. I've made feta (two failures, the third a great success), 3 batches of camembert, 1 of blue vein (all from Lyndall's recipes) and now have a stilton on the go. Not sure what I'm going to do with the stilton as its only 2 weeks into the make and we're going away for 3 months from the middle of next month - should have read the instructions (Tim smiths) right through before I started! Wrap it up and put it in the refrigerator and hope for the best I guess - doubt I can ask our 18 year old houseminder to give it the love and attention it probably needs. I'm already very grateful for the advice and discussions on this forum, and the generosity of members in sharing their knowledge and experiences (especially love the pictures of the cheeses, successes and failures).
Margaret
Welcome! Look forward to your input.
Pam
Welcome to the forum, Margaret.
You've come to the right place. Good info, good ideas, good people.
-Boofer-
Margaret. By the middle of next month I assume that you mean June, so your Stilton will be 6 or 7 weeks old. You are in great shape, so I would go ahead and pierce the cheese now, then again in a week. Just before your trip I would vacuum bag and then leave it to age normally in your cave. Vac bagging will cut off oxygen to the mold, but the cheese will continue to age.
Margaret, welcome!
A 3 month trip, pray tell, what are you doing?
Thanks Sailor, that's encouraging advice. And there will be a feast ready for me when I get home (I hope!)
Margaret
Welcome to the forum Margaret!
We're going to drive from home, Armidale, NSW, to Perth, where my son and his family live, and then back via Uluru. Grey nomads.It's quite a long way - we've only flown before, and that takes about 5 hours from Sydney, which is a day's drive away from home. I've got a little cache of camembert and blue to take with us, and the stilton will be waiting when we get back. Thanks for your welcomes.
Margaret