If anyone is wondering if the recipes that I post actually get results if you follow them, then this post is for you. It’s a bit of a Stilton testimonial!
The other day I received two delightful emails from one of my readers, Chris who writes about a Stilton cheese that was made following my recipe and video tutorial.
Here is Chris’ first email;
Hello Gavin
The attached photos are of my first attempt at “Stilton”, the result was superb, I took some to a dinner down in Tasmania, the host served two ‘blues’ after dinner, my “Stilton” and a top King Island, initially some guests were reluctant to try the home-made but at the end of the night the only cheese left was half the King Island ! I like it so much #2 is in the cave, #3 will be made this week-end.
I recently bought a cheese trier from www.thecheesemaker.com delivered in 11 days and half the price charged locally.
I have watched all your videos, they have been most helpful, so far I have made Parmesan, Camembert, Cheddar (farmhouse and normal), Wensleydale, Stilton and Ricotta, not one failure. The cheese cave is a full size ‘fridge fitted with a $50 external thermostat from Jaycar.
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| Chris’ Stilton. Looks delicious! |
I had read a couple of books on cheese making before I discovered your site, the videos were really helpful, if a picture is worth a thousand words a video must be billions !My cave really works well, I have it set for a temp. range of 12-14°C at the moment, even though it is in a shed, when the shade temp here was 45.5°C it held at 13.5°C. I am afraid my last email said I bought the external thermostat from Jaycar, my mistake, I bought it from mashmaster, see http://www.mashmaster.com.au/p/365439/fridgemate-mkii-digital-temperature-controller-kit.html
My blue cheeses all age at the above temp, I like a strong cheese, so 4 months is right for the Stilton, I tried the one in the cave last week at 3 months it is still a bit mild. One thing with making Stilton, I drain in a cheese cloth but don’t line the mould with cloth, the cheese comes out much smoother and is easier to dress before aging.Cheers
Chris
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| The Stilton enjoyed with a nice glass of red wine. |
Here is my reply;
Hi Chris,
Great result. I often wonder if people can replicate my results by watching my video tutorials, and you have just confirmed that you can!
That is great news about your Stilton. I really need to get my cheese cave sorted out. I am thinking of converting an old bar fridge with a similar external thermometer.
Kind regards,
Gavin
Thanks for the big vote of confidence Chris. It makes producing this cheese blog all the more worthwhile when I receive a testimonial like that! I love that you have tried to make so many different types of cheese, all from watching my video tutorials.
I didn’t really know how much the videos helped, so now I do!
Hi Gavin,
I’m having a problem with my Danish Blue cheese. It goes way too soft, like a white Mould cheese. It even appears to be ripening from the outside in.
There are no white Mould cheeses in my cheese cave currently, but could this be caused by a cross contamination, or is there likely to be something I am doing wrong?
Thanks
Richard
Hi Gav,
I’m about to start making some blue cheese, but my wife would like a white Stilton with apricots, what do you replace the penicillin Roqueforti culture with?
Thanks
Dave
I meant we have a lot of British fellows on the french riviera so we have Stilton even in the So called Country of Cheese ….
jean michel urbani
Hi Gavin and All
I have made 6 Stilton cheeses since September 2013 following Gavin recipe
they were really appreciated by my friends (I can't have a lot of cheese because I am flyin a gyrocopter and must stay under 90 kilos…), I think the only big error I made is no to put the lid on the cheese ageing plastic box wich gave me a firm cheese compared to the stilton I had bought at the supoer market (we have a lot of fellows Lads living on the French riviera).
Also the taste was too hard after only 3 , then 2,5, then even 2 months
I have asked Gavin a question about it in my bad english via the voice messaging device I thing he will reply
but appart from this Gavin Book and the tutorial are perfect, I just can't wait for getting my cheese presse that we nearly finish building coz I'd like to make other cheeses
thanks Gavin for you commitment
à bientôt
I hope that Temperature in Oz will Go down quiclky
cheese … heu no Cheers
jmichel urbani
I don’t know if Gav replied to you personally, but this might help.
http://www.stiltoncheese.co.uk/making_stilton
Making Stilton
How is Stilton made?
Early each morning fresh pasteurized milk is fed into an open vat to which acid forming bacteria (starter cultures), a milk clotting agent (such as rennet) and “penicillium roqueforti” (blue mould spores) are added. Once the curds have formed, the whey is removed and the curds allowed to drain overnight. The following morning, the curd is then cut into blocks to allow further drainage before being milled and salted. Each cheese requires about 24 lb (11 kgs) of salted curd that is fed into cylindrical moulds. The moulds are then placed on boards and turned daily to allow natural drainage for 5 or 6 days. This ensures an even distribution of moisture throughout the cheese so that, as the cheese is never pressed, it creates the flaky, open texture required for the important blueing stage. After 5 or 6 days, the cylinders are removed and the coat of each cheese is sealed by smoothing or wrapping to prevent any air entering the inside of the cheese. The cheese is then transferred to the store where temperature and humidity are carefully controlled. Each cheese is turned regularly during this ripening period. At about 5 weeks, the cheese is forming the traditional Stilton crust and it is then ready for piercing with stainless steel needles. This allows air to enter the body of the cheese and create the magical blue veins associated with Stilton.
At about 9 weeks of age, by which time each cheese now weighs about 17 lbs (8kgs), the cheese is ready to be sold. But before this happens every cheese must be graded using a cheese iron. The iron is used to bore into the cheese and extract a plug of cheese. By visual inspection and by smell the grader can determine whether the cheese is up to the mark and able to be sold as Stilton. Cheese that is not up to the mark will be sold as “blue cheese.”
At this age, Stilton is still quite crumbly and has a slightly acidic taste. Some customers prefer a more mature cheese and after a few more weeks it will start to develop a smoother, almost buttery texture, with a more rounded mellow flavor.
Oh go you, love all that you are doing here. Best wishes.
http://mindfullygreen.blogspot.com.au
This seems like just your kind of movie! Cheesy in the best way 😉
http://www.superpunch.net/2013/02/the-next-laika-movie-will-be-boxtrolls.html
A perfect future Halloween costume for you perhaps? A recycled box-wearing troll obsessed with cheese…
I thoroughly agree with everything Chris says and must say it was your video tutorials Gavin that gave me the confidence to start making cheese myself.
I have an old apartment size fridge (about the same size as a wine cooler) that I picked up for free. I took out all the refrigeration stuff and put in a light bulb and a thermostat, and use it for making yogurt and for rising my bread. It came originally from a big pig farm and they used it for storing all the antibiotics and whatnot that they inject into the poor things. Anyway, these antibiotics need accurate storage temperatures and it came with a VERY accurate thermostat. It is by Johnson Controls no A419, see http://cgproducts.johnsoncontrols.com/MET_PDF/125188.PDF . Possibly expensive but accurate and I got mine for free!!
I am planning to open my first washed curd cheese tomorrow based on your wine soaked one (can't remember what you called it) and I'll let you know what it's like. It's a little bit soft and a bit bloated under the wax so I'm opening it after only 2 months.
David
Dear Gavin.
I should also have send you a picture of my first Stilton at youre recipe and video. I have made it more than once now, and it always is a good result.
I have made Youre recipe of the parmecan cheese aswell, I made it in April 2012 and next month it has to be opened, I look foreward to se and taste…
You are so mutch a nice person, that you want to share all your expertise with us…
Kind regards from Aase in Danmark.