The Leaning Stilton of Eccles take Three.

[graysalchemy]

Well I was busy last week making two more stiltons. 3 gallons of milk resulting in 2 x 900g cheeses.

They seem a firmer this time and going a nice shade of blue.

Also made a caerphilly type cheese though being made in Lancashire it should be a Lancashire another 900g wheel. I have a tomato and Damson chutney (from the damson gin) ready for this one as long as I haven't eaten the chutney.


Cheers

GA

 

[Titch]

bravo that man

 

[Maysie]

Nice Work! :hat:

Do you have your own cows, or do you buy the milk in?

I bought/read the cheese making books with a view to start cheese making but I lost confidence before I started. I will do it at some point though. Hopefully.

 

[graysalchemy]

No I buy my milk from asda.

Unlike my brewing I have quite a lackadaisical approach to cheese. I don't buy any fancy starters etc I use cultured butter milk as a mesophilic culture, I use a piece of stilton to inoculate with the blue mold and I use Junket Rennet from Waitrose for the rennet. Milk I just use full fat Asda 6 pints for £1.50. So all in all 4lb of stilton will have cost me about £7.

:thumb:

 

[graysalchemy]

bravo that man

Cheers mate. :thumb:

 

[Papa G]

They look really good gray, got me thinking must have a go at making some cheese. More spare time to find.

 

[Maysie]

No I buy my milk from asda.

Unlike my brewing I have quite a lackadaisical approach to cheese. I don't buy any fancy starters etc I use cultured butter milk as a mesophilic culture, I use a piece of stilton to inoculate with the blue mold and I use Junket Rennet from Waitrose for the rennet. Milk I just use full fat Asda 6 pints for £1.50. So all in all 4lb of stilton will have cost me about £7.

:thumb:

You have got me thinking again now!

I don't have time at the moment, but I will definitely give this a go over the coming year. Thanks for the info.

 

[evanvine]

Well done Alistair!
You've now had 3 threads on making Stilton, but I don't recall any tasting notes!
Was sorely tempted to comment on your "beer care" statement.

 

[graysalchemy]

Just for you Jim.

From the outside it looked and smelled like stilton,

But on the inside it was more like a Port Salut.

Not much in the way of blue but very creamy, sort of a cross between Port Salut Camembert and Stilton

It actually tasted quite good a bit runny in the centre.

Excuse the photo it was christmas eve.

I had it with a nice dark porter followed by elderberry stout (8%) which went really well with the cheese.

It actually went more blue as the days went on, I think I just cut into a not so blue bit

:grin: :grin:

 

[Maysie]

I seem to remember seeing them making Stilton on TV recently and they skewered the cheeses to get the blue strain into the centre of the block. I had never seen that done before.
Maybe that is what has happened?

Still looks nice though!

 

[evanvine]

Many thanks Als, I didn't know you cared! :lol:

 

[graysalchemy]

I seem to remember seeing them making Stilton on TV recently and they skewered the cheeses to get the blue strain into the centre of the block. I had never seen that done before.
Maybe that is what has happened?

Still looks nice though!

I did do that unfortunately the paste was very goey due to an infection with Brevibacterium and as a result the holes closed especially near the centre where it was softest.

These two appear to be firmer and hopefully I won't get an unwanted infection this time. :thumb:

 

[Vossy1]

The 2 newbies are looking good G :hat:

 

[graysalchemy]

I am rather pleased with them but they will have another month yet before one is devoured, the other I will leave longer.

The caerphilly/Lancashire cheese will get eaten in a few weeks. I have made this for the boys, I hope that perhaps cheese making will be a not so secret alchemy :whistle: :whistle: . I want to make some cheddar next for the boys as well but I will need to make a press (plans afoot), the ledest is rather partial to applewood smoked cheddar so perhaps another alchemy project for the summer as well :whistle: :whistle:

 

[mattyhall22]

Any chance of the next time you make it, you can do some step by step photos like a brew day? Really interested in seeing how its done at home :

 

[graysalchemy]

I will try. However have a look at this guy he is a blue cheese expert on the cheese forum

 

[Vossy1]

There's something wrong about linking a none UK maker for Stilton :nah: :lol:

 

[graysalchemy]

There's something wrong about linking a none UK maker for Stilton :nah: :lol:

Actually a lot of Americans say Stiltonesque.

Pity the American brewing community doesn't respect protected designation of origin, and traditional specialities guaranteed. :whistle: :whistle:

I think I may call mine Eccles Blue :lol: :lol:

 

[dennisking]

I think I may call mine Eccles Blue :lol: :lol:

You will upset the Eurocrates. :nono:

 

[graysalchemy]

I think I may call mine Eccles Blue :lol: :lol:

You will upset the Eurocrates. :nono:

Not really arsed Dennis I don't live in France :lol: :lol: :lol: