Holey cheese, Batman

General Cheese making discussion

Holey cheese, Batman

Postby saucisson » Sat Feb 10, 2007 5:05 pm

Image

Meant to be a Stilton :lol:

Tastes nice though :D
User avatar
saucisson
Site Admin
 
Posts: 6827
Joined: Sat Mar 04, 2006 8:46 pm
Location: Oxford UK

Postby Spuddy » Sat Feb 10, 2007 5:38 pm

You tasted it???

You're a brave man! :shock:

What happened?
Draco dormiens nunquam titillandus.
User avatar
Spuddy
Site Admin
 
Posts: 1307
Joined: Thu Jul 22, 2004 6:00 pm
Location: Angmering, West Sussex, UK.

Postby BlueCheese » Sat Feb 10, 2007 7:41 pm

bad case of intestinal gass ;)
Got a bigger pic? would be nice to see it up close.
<a href="http://www3.telus.net/public/hsource/cheesemaking/">The Cheese Hole</a>
User avatar
BlueCheese
Registered Member
 
Posts: 288
Joined: Fri Nov 03, 2006 10:16 pm
Location: Canada,AB

Postby saucisson » Sun Feb 11, 2007 1:04 am

Bigger picture coming...
User avatar
saucisson
Site Admin
 
Posts: 6827
Joined: Sat Mar 04, 2006 8:46 pm
Location: Oxford UK

Re: Holey cheese, Batman

Postby Richierich » Sun Feb 11, 2007 9:15 am

saucisson wrote:Image

Meant to be a Stilton :lol:

Tastes nice though :D


Its black! How did you feel after eating it? Hope you are well enough to reply! :wink:
User avatar
Richierich
Registered Member
 
Posts: 879
Joined: Mon Oct 23, 2006 11:55 am
Location: Bicester, Oxfordshire, UK

Postby saucisson » Sun Feb 11, 2007 6:51 pm

Ug fdhbnj jfkf iujrfk oi f oifi ......









:lol:
User avatar
saucisson
Site Admin
 
Posts: 6827
Joined: Sat Mar 04, 2006 8:46 pm
Location: Oxford UK

Postby Michelle » Sun Feb 11, 2007 6:57 pm

At some point and time someone else on this forum made a really holy stilton,it looked just like a Havarti cheese! Whomever it was said that the cheese tasted really nice with no ill effects :) I am not sure who reported this so I will look around when I get home tonight(noon right now) from a bowling birthday party.Until then...

Michelle
User avatar
Michelle
Registered Member
 
Posts: 226
Joined: Wed Feb 16, 2005 10:57 pm
Location: British Columbia, Canada

Postby saucisson » Sun Feb 11, 2007 7:14 pm

I'll take a photo now and post it asap...
User avatar
saucisson
Site Admin
 
Posts: 6827
Joined: Sat Mar 04, 2006 8:46 pm
Location: Oxford UK

Postby BlueCheese » Sun Feb 11, 2007 7:43 pm

What kind of starter/culture did u use?
<a href="http://www3.telus.net/public/hsource/cheesemaking/">The Cheese Hole</a>
User avatar
BlueCheese
Registered Member
 
Posts: 288
Joined: Fri Nov 03, 2006 10:16 pm
Location: Canada,AB

Postby saucisson » Sun Feb 11, 2007 7:51 pm

A piece of Stilton:

It does look a bit grim now...

Image
User avatar
saucisson
Site Admin
 
Posts: 6827
Joined: Sat Mar 04, 2006 8:46 pm
Location: Oxford UK

Postby BlueCheese » Sun Feb 11, 2007 8:35 pm

No starter ?
<a href="http://www3.telus.net/public/hsource/cheesemaking/">The Cheese Hole</a>
User avatar
BlueCheese
Registered Member
 
Posts: 288
Joined: Fri Nov 03, 2006 10:16 pm
Location: Canada,AB

Postby saucisson » Sun Feb 11, 2007 9:01 pm

I ground up some stilton and used that along with cultured butter milk as per Rik's recipe.

I'll eat some right now just to prove it's safe :wink:

Image
User avatar
saucisson
Site Admin
 
Posts: 6827
Joined: Sat Mar 04, 2006 8:46 pm
Location: Oxford UK

Postby saucisson » Sun Feb 11, 2007 9:26 pm

Wow..

That is without doubt the strongest cheese I have ever tasted, the roof of my mouth is still glowing 10 minutes later.
Dave

PS:

Still alive :o
User avatar
saucisson
Site Admin
 
Posts: 6827
Joined: Sat Mar 04, 2006 8:46 pm
Location: Oxford UK

Postby BlueCheese » Mon Feb 12, 2007 1:33 am

LOL, can be fun being a guine pig.

Maybe its the buttermilk giving an inconsistancy. Did more reading I found that a proper "cheese" starter is important to get the "cheese" quality. Buttermilk is a cheap/quick alternative to get the acidity. Using another cheese as the main culture is no problem.
<a href="http://www3.telus.net/public/hsource/cheesemaking/">The Cheese Hole</a>
User avatar
BlueCheese
Registered Member
 
Posts: 288
Joined: Fri Nov 03, 2006 10:16 pm
Location: Canada,AB


Return to Cheese Chat

Who is online

Users browsing this forum: No registered users and 1 guest

cron