Stilton: To salt or not?

[saucisson]

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

Dave

[jenny_haddow]

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

[saucisson]

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.

Dave

[jenny_haddow]

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

[Rik vonTrense]

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

make up a brine bath as in the gouda make and immerse your stilton
for three hours...........pat it dry and carry on.

[saucisson]

Ooh.. I like that idea, thanks Rik.