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Hi all, and greetings from Denmark!

I have been lurking in the dark corners of this forum for about a month, but now it seems to be the time to step out into the light 

I crafted a 4 lbs Stilton-type 5 days ago, i removed it from the mould and smoothed it yesterday, now it sits on my table, waiting to grow some blue fluff.

I used the recipe from wacheese.com with some minor modifications. I only had some standard multipurpose mesophilic available, so i used that instead of the more aromatic types indicated. I inoculated the milk with slurry made from a nice piece of store-bought Stilton - seems to work just fine.

I'm really impressed with the looks and smells of this cheese so far, i hope the development will continue in the right direction. It is showing a faint bluing at this stage and smells undeniably like bluecheese 

I do have a minor concern. The cheese is resting on a sushi-mat. When the blue rind is developing, will it stick to the mat? I imagine large sections of the rind ripped of when i turn the cheese... I kind of like the pattern the mat imprints in the surface, but it might be better to get some real cheese-mat?

Regards,
Sofus

I have found that all cheese sticks in varying degrees to the bamboo mats.

They stick less to the plastic drain mat, but sometimes they still stick. I would ditch the bamboo sooner rather than later.

I look forward to seeing how your cheese develops. 

It depends on the cheese itself...A Stilton probably will not be soft enough to stick as long as you flip it daily...but a cam or brie might be another matter entirely. I have used bamboo mats often and the only times I have had issues is with the softer cheeses.

Great smoothening!   did you reserve some most curd or was it pliable enough to smoothen on its own? (which means you were likely spot on on moisture content)

Very very nice I do love a Stilton

Thanks for the nice comments

I've placed a cheese mat between the sushi mat and the cheese, just to be safe. Actually it's not a cheese mat, but a non-stick barbecue mat - i think it's tefloncoated fiberglass net, i doubt anything will stick to that.

Tomer1: I smoothed it with a hot spatula, the curd was pretty pliable. The cheese was sort of barrel-shaped from the mold, so it was possible to scrape some of the curd from the middle part to fill out the holes on the end parts.

H-K-K: If it turns out like some of your Stiltons, i will be a happy man.

I've found that some of the molds will actually transfer onto the mats and grow there.  I throw mine into the dishwasher with a cup of chlorine bleach and it cleans them just fine.

The Stilton is taking on color nicely 

Surface feels velvety by now, my worries about excessive sticking are put to shame.

That is coming along very nicely, you did a great job on the smoothing!

Looking great!!  Great job!!

the blues are just awesome gotuh make uh new one
some of the people I have forced to eat some  their eyes light up and ask
MAY I HAVE MORE SIR?

Going to do my 6 pounder while I'm on Christmas break.

Quote from: Al Lewis on December 23, 2012, 05:34:12 AM
Going to do my 6 pounder while I'm on Christmas break.

WOW! What size pots are you using?

Quote from: H-K-J on December 23, 2012, 04:29:28 AM
the blues are just awesome gotuh make uh new one
some of the people I have forced to eat some  their eyes light up and ask
MAY I HAVE MORE SIR?

LOL  You are a hoot  H-K-J   

Quote from: H-K-J on December 23, 2012, 04:29:28 AM
the blues are just awesome gotuh make uh new one
some of the people I have forced to eat some  their eyes light up and ask
MAY I HAVE MORE SIR?

Just tell them buddy..."If you don't eat yer cheese, you can't have any pudding. How can you
have any pudding if you don't eat yer cheese?"