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
In God We trust, Everyone Else Pays Cash.
Fallow Buck
Registered Member
 
Posts: 507
Joined: Fri Dec 09, 2005 11:04 am
Location: UK

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.
User avatar
BlueCheese
Registered Member
 
Posts: 288
Joined: Fri Nov 03, 2006 10:16 pm
Location: Canada,AB

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
User avatar
jenny_haddow
Registered Member
 
Posts: 1331
Joined: Thu Mar 30, 2006 7:54 am
Location: Cambridgeshire and France

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

Anyone had problems with their Stiltons drying out - mine have shrunk quite a bit...
bakey
Registered Member
 
Posts: 6
Joined: Sat Jul 22, 2006 5:57 pm
Location: Mold, Wales

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
User avatar
saucisson
Site Admin
 
Posts: 6851
Joined: Sat Mar 04, 2006 8:46 pm
Location: Oxford UK

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 :)
Image
User avatar
BlueCheese
Registered Member
 
Posts: 288
Joined: Fri Nov 03, 2006 10:16 pm
Location: Canada,AB

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
In God We trust, Everyone Else Pays Cash.
Fallow Buck
Registered Member
 
Posts: 507
Joined: Fri Dec 09, 2005 11:04 am
Location: UK

Postby saucisson » Thu Dec 07, 2006 12:03 pm

Very Christmassy Bluecheese!
User avatar
saucisson
Site Admin
 
Posts: 6851
Joined: Sat Mar 04, 2006 8:46 pm
Location: Oxford UK

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.
Image
User avatar
BlueCheese
Registered Member
 
Posts: 288
Joined: Fri Nov 03, 2006 10:16 pm
Location: Canada,AB

Postby saucisson » Thu Dec 07, 2006 8:09 pm

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

Image

Dave
User avatar
saucisson
Site Admin
 
Posts: 6851
Joined: Sat Mar 04, 2006 8:46 pm
Location: Oxford UK

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
User avatar
BlueCheese
Registered Member
 
Posts: 288
Joined: Fri Nov 03, 2006 10:16 pm
Location: Canada,AB

Postby saucisson » Thu Dec 07, 2006 11:49 pm

Yes, but the other side looks just as scary :lol:
User avatar
saucisson
Site Admin
 
Posts: 6851
Joined: Sat Mar 04, 2006 8:46 pm
Location: Oxford UK

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
In God We trust, Everyone Else Pays Cash.
Fallow Buck
Registered Member
 
Posts: 507
Joined: Fri Dec 09, 2005 11:04 am
Location: UK

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

I'd love to see a photo of your cheese FB
User avatar
sage'n'onion
Registered Member
 
Posts: 5
Joined: Sat Dec 09, 2006 10:27 pm
Location: Vancouver, BC

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.

FB
In God We trust, Everyone Else Pays Cash.
Fallow Buck
Registered Member
 
Posts: 507
Joined: Fri Dec 09, 2005 11:04 am
Location: UK

Next

Return to Cheese Chat

Who is online

Users browsing this forum: No registered users and 16 guests