Back in early September I attempted my first ........Blue Cheese.....an English variety.....Blue Stilton. I used 5 gallon of raw milk and pasturized it. As the tempeture was falling back to where the culture was to be mixed in ......I added it early......or at a higher tempeture.......it was very late at night and I was getting burned out Long story made short........I continued making it as if nothing was amiss................ A process to be done before ageing is to .....butter or spread the outter part with a knife to close up the gaps between the curds. As in photo 1 below ......I was not able to accomplish ......as my curds were over cooked. I was determined to fight off the impulse to feed the wheel to the chickens............To present day........ during a maintainance .....today .....I decided to cut in half the Stilton to check the distribution of the culture Penicillium Roquefort which is what gives this and most Blues there distinctive character. The second photo is my wheel cut in half ........to expose its character............the third photo is a photo of a True Stilton .....I had in the fridge. I tasted my wheel and was very pleased as to how close to flavor it was .....allthough mine was not as creamy as in the third photo. I have since made another that is ageing and as additional months to age. ...........Have a great day !
Posted on: Sat, 15 Nov 2014 16:05:15 +0000