Stilton: To salt or not?

General Cheese making discussion

Stilton: To salt or not?

Postby saucisson » Fri May 19, 2006 3:30 pm

I shall come clean and confess I forgot to put any salt in my Stilton :oops: How is it likely to come out?

Dave
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Postby jenny_haddow » Fri May 19, 2006 4:08 pm

Perhaps you could tip it out of the mould, crumble it up and add the salt now. Then re-pack it into the mould and give it a good press, you've got nothing to lose really as it wont keep very well without salt. Or you could make stilton and leek sausages.
Your mind must have been on curing herrings for kippers!

Cheers

Jen
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Postby saucisson » Fri May 19, 2006 8:32 pm

The kippers are looking nice Jen.

I think I'll see what the Stilton turns into, I love blue cheese but I have familial high blood pressure and should be keeping an eye on my salt intake.

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Postby jenny_haddow » Fri May 19, 2006 8:43 pm

Hi Dave

I bought couple of herrings today and will kipper them with your method tomorrow. Looking forward to the result, and it's oily fish, good for you too. I would think the cheese will be quite delish, salt can mask delicate tastes, so I would think you'll get a blue brie type flavour.

Foods high in potassium help to regulate high blood pressure by the way.

Cheers

Jen
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Postby Rik vonTrense » Sat May 20, 2006 5:20 am

SALT.............

make up a brine bath as in the gouda make and immerse your stilton
for three hours...........pat it dry and carry on.
Rik vonTrense
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Postby saucisson » Sat May 20, 2006 10:06 am

Ooh.. I like that idea, thanks Rik.
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