Stilton Is Still Blue

General Cheese making discussion

Stilton Is Still Blue

Postby Fallow Buck » Mon Dec 04, 2006 9:31 am

Hi All,

My stilton is now in it's fifth week. I have needled once and will give it a second needling tonight.

The rind has formed quite well but I am a little concerned that it has yet to go the orange colour I was expecting. It seems to have the yellow tinge in places but the blue is still all over it. Infact I have a couple of furry white spots on it that I will rub off tonight I think.

My question is, is it supposed to still be blue? Or do I rub the blue off to expose the yellow rind?

Rgds,
FB
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Postby BlueCheese » Mon Dec 04, 2006 4:55 pm

I would let it ride, dont remember reading anything about going orange from what ive come accross.
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Postby jenny_haddow » Mon Dec 04, 2006 5:13 pm

I'd leave it FB. I've produced them in various colours and they all were good. Did you use a piece of stilton as a culture, or another blue cheese? My first one's turned orange, made in the spring with probably optimum cheese making conditions in my garage, the summer ones were very blue but I did use pen roq. As long as they don't go black I would leave them to their own devices. I bet they will be good.

Jen
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Postby bakey » Tue Dec 05, 2006 2:25 pm

Anyone had problems with their Stiltons drying out - mine have shrunk quite a bit...
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Postby saucisson » Tue Dec 05, 2006 3:54 pm

Yes, my humidity is too low, and that tends to happen with mine. How are you storing them? I'm trying to come up with a solution to the problem that doesn't involve a separate cheese store.

Dave
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Postby BlueCheese » Tue Dec 05, 2006 5:23 pm

Use a large container, I posted a few days ago that christmas is a great time for deals, 7L container for 3.50$ is great as a "little cave" just pop it evry few days for air exchange, or regulate humidity, could buy a little gage for more accurate readings :)
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Postby Fallow Buck » Thu Dec 07, 2006 9:48 am

Thanks guys,

Jenny, I used a bit of stilton as a starter for the cheese.

I have left the cheese for now, although I took the furry stuff off with a rag.

One of my books says that you shuld wipe the chees gently once a week with a rag dipped in brine. The yellow rind seems to be under the blue outer dusty bit.

I thnk if it is still looking mouldy the week before Xmas I'll give it a wipe then, but in the mean time I'll just suck it and see.

I did needle it again and this time the smell was fabulous. I'm really looking forward to tasting it!!

Thanks and regards,
FB
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Postby saucisson » Thu Dec 07, 2006 12:03 pm

Very Christmassy Bluecheese!
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Postby BlueCheese » Thu Dec 07, 2006 7:41 pm

LOL, thanks!the cheese are my gifts for christmas ;)
My Blue comming along nicely after 7 days.
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Postby saucisson » Thu Dec 07, 2006 8:09 pm

Quatermass and the Pit versus Pandora's box :lol:

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Postby BlueCheese » Thu Dec 07, 2006 11:24 pm

LOL!
did u remember that they have to be turned every day so the moisure is even :D
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Postby saucisson » Thu Dec 07, 2006 11:49 pm

Yes, but the other side looks just as scary :lol:
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Postby Fallow Buck » Fri Dec 08, 2006 8:36 am

I took a look last night at the stilton in the fridge and I couldn't believe that after a small rub in local areas the blue ness seems to have fallen back and the rind has turned orange....

I literally only dabbed a couple of furry mold bits away and now the rest seems to have made the rind form firmer in just 24hrs.

It's amazing how quickly things change!!

FB
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Postby sage'n'onion » Sat Dec 09, 2006 11:15 pm

I'd love to see a photo of your cheese FB
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Postby Fallow Buck » Mon Dec 11, 2006 1:36 pm

Hi Sage,

I have taken photos all along of the cheese but I don't seem to be able to get them onto a computer that I can upload them!!

I also need to post some photos of my venison braesola and the mallard breasola too when I get a chance.

I'll get on the case.

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