H-K-J's Stiltonesqe #9

[H-K-J]

Finally decided to make a new blue, How we have missed them.
It has been over 2 1/2 years since we made a batch, we were not going to make anything until I figured out the problem with my clean break
We found the milk and found the problem #1. crappy milk, #2. tweaked the rennet.
I also cut the curd to 1 inch made the curd just a little dryer and looks and feels firmer in the hoop.
The volume of curd is much higher than any of the other blues we have made.
Had to give a slight hand press and pile it up just to get it in the mold, it has only dropped about an inch from the top of the mold instead of the 2 1/2 or more we usually have
I was so happy how the make went, all the way to the hoop
now lets see the blue

[Al Lewis]

About time! LOL  Looking great!  Looks like you haven't lost the touch!

[H-K-J]

Hey we got BLUE

[AnnDee]

Yay! A new blue cheese post from you!
Love the hoop! *envious

[H-K-J]

Thanks Ann
I think we will be smoothing this tomorrow Got BLUE??
                                                              YUP

[Al Lewis]

Well it's certainly blue!!!

[OzzieCheese]

Oh it's going to be a Glorious Blue. Have a cheese from me while waiting.  Interested in seeing "Whipping Cream" in the photos, is that still just pure cream?

-- Mal

[H-K-J]

Oh it's going to be a Glorious Blue. Have a cheese from me while waiting.  Interested in seeing "Whipping Cream" in the photos, is that still just pure cream?
-- Mal

its all I can get that isn't ultra P/H so that's what I used and so far so good

[H-K-J]

We smoothed it up.
this is one of the bluest we have had, it really has a lot of color for being in the mold 5 days
the aroma is very pleasant at the moment, pretty sure that will change

[Al Lewis]

Oh it's going to be a Glorious Blue. Have a cheese from me while waiting.  Interested in seeing "Whipping Cream" in the photos, is that still just pure cream?

-- Mal

That's what you would call "heavy cream".  Apparently they feel a need to post it's normal use over here. LOL  Harold have a cheese from me for that outstanding Stilton.

[H-K-J]

Thank you for the cheese guys, 
everything is going smooth ( ) so far

[Boofer]

Wow, blue in 3 days?! Amazing. Impressive.

I had to laugh at the ingenuity in using the yardstick propped between the cabinet door hinges. Here's a cheese for that cleverness and for your return to your blues mastery.

Thanks for posting all of the pics of your process.

-Boofer-

[OzzieCheese]

Yep... The rules between the doors is inspirational.

-- Mal

[H-K-J]

Thanks guys
I didn't load up my bar stools when we moved here (ya that made the wife happy )I like this better anyway. Besides, I couldn't figure out how to rig it to the ceiling.

[H-K-J]

And as the blue turns, 3 different days,