www.sausagemaking.org

My Blue is just showing signs of blueing after 7 days, very small patch, has a strong smell of Blue, I thingk they look great.

andrewqld wrote:

saucisson wrote:Electric blue cheese

Dave

Yes, I was wondering if blue mold was normal, any ideas? I used a piece if "Blue Vein Cheese" as the culture but it didn't look that blue. Hopefully I won't poison myself .

Cheers
Andrew

They look fine to me, don't worry.

Dave

BlueCheese wrote:My Blue is just showing signs of blueing after 7 days, very small patch, has a strong smell of Blue, I thingk they look great.

Mine was the same, on the 6th day nothing, on the seventh day Blue cheese! Once it started it takes over very fast, today my cheese is completely covered in mold.

Cheers
Andrew

Oh dear, my first attempt at a Stilton has failed. The cheese seemed to mold up very well but after 4 weeks they collapsed, I cut one open and it had the texture of camembert and while it tasted ok I decide to ditch them both.

However, my second attempt, now about 3 1/2 weeks old is looking great, I was very careful to follow the recipe this time and I used a piece of imported English Stilton for the culture and the results are worth it. 2 very nice little truckles that have firmed up beautifully and the mold has formed very well. Today I needled them and the sample from the needle tasted great. can't wait for Christmas day to sample this cheese.

Cheers
Andrew

Congrats !! from what im observing, the temp is real important, too warm and u got camembert LOL Wont be able to try mine till christmas, gonna be a hell of a wait of anticipation

Ok, here is my third attempt at a Stilton, I used a Roqueforte (sp) culture.


I have just needled the cheeses and they taste great!


Cheers
Andrew

andrewqld wrote:Ok, here is my third attempt at a Stilton, I used a Roqueforte (sp) culture.


I have just needled the cheeses and they taste great!


Cheers
Andrew

Looks great, how long after the mould appeared did they start to "crust" up, you look to have a great yellow/white rind on those, mine just look like yellow/blue brains at the moment, all wrinkly. Mine are only 2 weeks old. What kind of temperature did you store those at also?

Mould appeared 10 days after making them and within 2 days they were completly covered in green/blue. These are currently 21 days old and the rind is forming nicely. They are a little wrinkly as well, but the cheese inside is quite soft. I store them in a temp controlled fridge at 10c in a large tupperware container with the lid cracked open.

Cheers
Andrew

Thanks for the info, I think I need to out mine out in the garage, they are currently indoors sitting at around 14C, maybe a little too warm, can't put them in the fridge in the garge, as that sits at about 2C most of the time, even on lowest setting, need warmer air temp, but hopefully this time of year the garage won't get too warm, or get too cold.

I couldn't resist cutting one of my Stiltons open today, it is 4 weeks old.
I am more than happy with this effort, very creamy, easy to spread and nice veining, and it tases great very happy.




Cheers
Andrew

Wow, that looks like seriously nice Stilton Andrew!!

andrewqld very well done
Wahte recipe did u use?

Followed Rik's instructions but used 4" pvc molds and didn't press the cheese. I used a Roquforte cheese as the culture, and a Type A farmhouse starter instead of the buttermilk.
This attempt has turned out far better than I could have imagined. I will have to make some more next weekend I think.

Cheers
Andrew

That does look good! Can we assume the taste is quite mild compared to a well matured stilton and that it would only get better with time?

the longer you leave the blues, the stronger the taste