The Stilton Process

[clivmar]

Many thanks Dave.

Clive

[Mike D]

Thanks for the temp info Dave. I'll try to get my cellar cleared this week (I really need to as I have 60 bottles of home brew lager to store and I'll be racking off 30 bottles of white wine this week too. )

When I'm maturing my cheese, I was keeping it in a large cake tin with a tight fitting lid (I kept the lid slightly ajar) Is this correct??

@ Clive
I did two cheeses for my first attempt. One Stilton and one Lancashire; the Lancashire was superb and didn't really last a week. I can take or leave Stilton, but the O/H loves the stuff, so I did it for her really. I'm going to give it another go this week.

[saucisson]

Yes, a slightly ajar lid is a good way to do it. You want to keep the humidity up at the 85-90% level, but watch out for condensation dripping onto the cheese, wipe that off the lid if it occurs.

Dave

[BlueCheese]

If its in a tight container then it will liquefy, not a nice way to go unless u want a dip.

[Mike D]

I have just started clearing out my cellar, and have been monitoring the part I will be using for the cheese/wine/beer storage area. The temp of this part of the cellar is around 18 deg C - a bit high for cheese maturation. However, whilst I was clearing out various piece of junk, I came across a large electrically powered cool box I used to use in the car when camping - this is the type that cools or heats according to how you plug it in. Although it is 12v, I have a mains transformer to power it. I think I'll use this for the cheese maturation as I can control the temp on it and it should form a stable atmosphere.

I'll let you know how it goes.

[BlueCheese]

carefull, usually they will only vary 10deg from the outside temp unless its real good, so basement would be the best place were temps dont vary.

[saucisson]

Should be OK if you keep it in the cellar

Dave

[Mike D]

Both of you anticipated where I'd be placing it.

This is the exact thing http://www.travelgearblog.com/archive/igloo-kool-mate-40.html

I don't have the instructions or spec anymore so I'll plug the thing in and leave it for a few days with the thermometer inside so I can see what is happening with it. Might just turn out to be a great "cave", if it is no good for cheese, I can always fill it with beer


Mike.

[saucisson]

Sounds like a good plan

[Mike D]

I always try to have an "escape" route planned!!

It is better to admit defeat too if it involves colder beer!!

[Mike D]

Well, I have rescued my Koolmate 12V cool box, plugged it in and it still works!!

Had it running for about 4 hours now and I placed my digi thermometer inside for 30 mins and it came out with a reading of 4 deg C and an external air temp of 18 degs. Is this too cold for cheese to mature??

It also has an adjustable shelf in it, so I could keep beer in the bottom and cheese in the top, (So I didn't waste the opportunity of the 4 deg space, I filled it bottled lager that I have recently brewed )

Cheers,

Mike.

[BlueCheese]

depends on the cheese your making, see instructions of recipe

[saucisson]

These things frequently just run flat out, with no thermostat as such so they will give X deg C below ambient.

If you want to set it to, say 10 deg C, trying putting a timer on it so it is on for 30 minutes, then off for 30 minutes and see what temperature it stabilises at.

Dave

[Mike D]

That is a great idea Dave. Same principle as a domestic fridge or cooker I presume, but with no thermostatic control over temp.

I'd better start writing down some notes for future reference.

Cheers,


Mike.

[saucisson]

I can't claim that one for my own idea

I picked it up on here or on a similar quest

Dave