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Hello, Am a avid cheese maker/brewer/sausage maker. And most anything that has to with food  . I've been a member of this forum for a bit now so i final decide to post something and introduce myself. I been doing a lot of reading in this place and its been very helpful. I use to make a lot of fresh cheese and want to venture in to affinaging and making hard cheeses. Here is a little Stliton am working on   

Looks very nice! Have your first cheese, and let us know how it tastes!

Very nice looking Stilton.  AC4U

Its barely 12 days old I got awhile to with it. But I hope it comes out great am getting a bit of ammonia smell coming from it so I started to give it more oxygen. And I think am going to pierce it this weekend.   

Mine always produced ammonia early.  I air them for 1 hour a day at room temp.

Quote from: Al Lewis on February 13, 2015, 04:42:31 AM
Mine always produced ammonia early.  I air them for 1 hour a day at room temp.

Thanks Ive started doing that. Question= but do you take the cheese out of the ripening box (assuming that you use one) or leave in there with the lid completely off?

I don't use one but I just sit the cheese on a clean mat on top of the cheese cave for an hour.

Hi sunny socal,Like you I have just made my first stilton still in the press until am. Can't wait to see it tomorrow. I have made a few blue veins which have been great lovely flavour.Will try my luck at a pic in the next few days

Welcome to both bratrules and riverrat.

Quote from: riverrat on February 25, 2015, 08:02:41 AM
Hi sunny socal,Like you I have just made my first stilton still in the press until am. Can't wait to see it tomorrow. I have made a few blue veins which have been great lovely flavour.Will try my luck at a pic in the next few days

Nice welcome a board!! I can't wait to see some pics of that Stilton.

forgot to mention I also made venison salami which is um