Hi , i wanted to show pictures of my almost 6 week old stilton....i had mixed thoughts after the making because the curds were rather soft and about a week ago it was a little bitter too...but after some extra salting and more time , plus some light smoothing it is now look like this and i am very happy with the taste of my first Stilton :-)
(https://lh4.googleusercontent.com/-WvayI_9PlOQ/ToXP9LTaiyI/AAAAAAAAAjA/KI4vlOgHSts/s800/DSCF2304%252520%252528Large%252529.JPG)
(https://lh6.googleusercontent.com/-DRdpQNPacMA/ToXQcNyYxII/AAAAAAAAAjI/-Kp6gpyrgfU/s800/DSCF2306.JPG)
(https://lh3.googleusercontent.com/-e9v8uBlUt84/ToXQRBF5G6I/AAAAAAAAAjE/utHzeoh3VG0/s800/DSCF2305.JPG)
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Well done MBox. Nice looking cheese there. I have last pieces of my blue in the fridge, it is now about a year old and I feel different aromas everytime I cut it.
You did a small amount of piercing?
Quote from: Gürkan Yeniçeri on October 11, 2011, 05:04:00 AM
Well done MBox. Nice looking cheese there. I have last pieces of my blue in the fridge, it is now about a year old and I feel different aromas everytime I cut it.
Thank you and that is so true the longer i wait the different it tastes....but it won't become old as i am on the last wedge already.....i will sure make more when the floodings (which are pretty bad in my area /Thailand) are gone...i had no access to the milk i prefer to use .... lucky i have a Gorgonzola and Camembert maturing , Camembert (this time i didn't forget the salt) should be ready end of this month and Gorgonzola Dolce i think will be by Xmas .
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Quote from: Tomer1 on October 11, 2011, 06:03:42 AM
You did a small amount of piercing?
Yes, i did some piercing ... it was mentioned in the recipe. I shouldn't have pierced it?
Actually i think it was pretty necessary to pierce seeing that my curds were actually very soft...i am using calf rennet next time and hope of firmer curds.
Now i received another Book (200 recipies) and will make my way through it.
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