Just after Christmas and before New Year’s Eve, I made my first attempt at a proper blue cheese. Now a few days later it was time to check on the cheese and see if it was time to smooth or “rub up” the surface, to form a proper “sealed” rind.
As of the 5th day of draining there was a decent amount of blue.
But was there enough to call for unmoulding and smoothing? (more…)
I have toyed with lactic blues over the past few months with varied success, but as 2014 drew to a close it was time to buckle down and make a proper blue. With so many choices, I thought the classics don’t go out of style and I have had requests for a certain English Blue for a while; so a Stiltonesque cheese it was to be.
Stilton, both Blue and White versions, have PDO status by the EU and can only be made in three counties (Derbyshire, Leicestershire, and Nottinghamshire) in England, using pasteurized milk, to be considered Stilton. A Raw Milk version of Stilton, co-created by Randolph Hodgson of Neal’s Yard Dairy and American Joe Schneider, is called Stichelton because of the conditions of the Stilton PDO.
Would a Stilton by any other name smell as funkilishous? Would it taste as great? It was time to fire up the cheese vat and find out.
With the cultures and P. Roqueforti added the Stilonesque was under way!