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I hated this cheese when I tasted it at 3 months--the ginger gave it such an off-taste. Vac-packed it and opened today to rave reviews; which included mine. The ginger mellowed and melded into the cheese, offering a splendid taste. My Stiltons always end up with this white-mold inclusion, and I don't know why. I love it, and it seems to make the cheese so creamy, but I don't know what is causing it--any suggestions. Hah--just thought that it may have something to do with vac-pac. The second pic is at 4 months with no white mold. Suggestions?

Sorry--this is the pic at 9 months.

I cracked a 13 month old Ginger Stilton for Thanksgiving. Unbelievable flavor. After getting up to room temperature, it was SO creamy. Cut like butter. Aging in a vac bag is the key for this cheese.

You two are really making my mouth water.  Now that I'm in the milk again, I'm going to have to try something a bit more adventuresome than colby, mozz, and cheddar.

That sounds so good, and I've promised myself now that I have (knocking on wood, one blue aging successfully that I'd get going on some more. Anyone have a link handy for a recipe?

Thanks.

Quote from: Sailor Con Queso on November 26, 2010, 03:11:29 PM
I cracked a 13 month old Ginger Stilton for Thanksgiving. Unbelievable flavor. After getting up to room temperature, it was SO creamy. Cut like butter. Aging in a vac bag is the key for this cheese.

At what point in the aging process do you vacuum pack your Stiltons? It takes 9 to 12 weeks to age to a young Stilton correct?

Stiltons are ready at 12 weeks, but I often age mine much longer than that for the best quality. Everyone's environment is different and each batch is a little different because of the milk, humidity, temperature etc, etc. So I watch the blue until it is a little past it's peak and then bag. You can tell when the blue really starts to turn tan. For me this happens somewhere around 8-10 weeks. If you are going to eat it young - 12 weeks - I wouldn't bag at all.

Quote from: Sailor Con Queso on November 26, 2010, 03:11:29 PM
Aging in a vac bag is the key for this cheese.

You dont get ammonia buildup therefore permeating in the cheese? I've  bought a Cropwell Stilton before and it was vacuum bagged. It was really ammoniated. Only the middle part was really edible.

No, I haven't had any ammoniatic build-up wth vac-packing stiltons--seems to make them better if you are going to age them past the 3-4 month period.