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Stilton Is Still Blue
Posted:
Mon Dec 04, 2006 9:31 amby Fallow Buck
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
Posted:
Mon Dec 04, 2006 4:55 pmby BlueCheese
I would let it ride, dont remember reading anything about going orange from what ive come accross.
Posted:
Mon Dec 04, 2006 5:13 pmby jenny_haddow
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
Posted:
Tue Dec 05, 2006 2:25 pmby bakey
Anyone had problems with their Stiltons drying out - mine have shrunk quite a bit...
Posted:
Tue Dec 05, 2006 3:54 pmby saucisson
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
Posted:
Tue Dec 05, 2006 5:23 pmby BlueCheese
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
Posted:
Thu Dec 07, 2006 9:48 amby Fallow Buck
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
Posted:
Thu Dec 07, 2006 12:03 pmby saucisson
Very Christmassy Bluecheese!
Posted:
Thu Dec 07, 2006 7:41 pmby BlueCheese
LOL, thanks!the cheese are my gifts for christmas
My Blue comming along nicely after 7 days.
Posted:
Thu Dec 07, 2006 8:09 pmby saucisson
Quatermass and the Pit versus Pandora's box
Dave
Posted:
Thu Dec 07, 2006 11:24 pmby BlueCheese
LOL!
did u remember that they have to be turned every day so the moisure is even
Posted:
Thu Dec 07, 2006 11:49 pmby saucisson
Yes, but the other side looks just as scary
Posted:
Fri Dec 08, 2006 8:36 amby Fallow Buck
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
Posted:
Sat Dec 09, 2006 11:15 pmby sage'n'onion
I'd love to see a photo of your cheese FB
Posted:
Mon Dec 11, 2006 1:36 pmby Fallow Buck
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.
FB