Monday, April 14, 2008

Stilton style cheese

This is an attempt to make a Stilton type cheese. The recipe I used, came from Ricki Carroll's book "Home cheese making, recipes for 75 homemade cheeses".
The milk (3 gallon) is raw cows, bought clandestine on a farm in upstate New York. I used Flora Danica, (mesophilic) as a starter, and Penicillium Roqueforti as a mold. This sat for 30 minutes in the milk at 30C (86F). I then added the (animal) rennet, determined the flocculation time to be 16 minutes, multiplied this by 4 and let it coagulate for 64 minutes. Then I scooped the curd in a colander lined with cheesecloth. The curd sat for 9o minutes in the whey after which I tied the cheesecloth into a bag and let it drain for 30 minutes or until it stopped dripping. Next the bag was placed on a board and pressed overnight with about 10 pounds of weight on top. Ambient temperature was about 68F.
The next morning I broke the curd into 1 inch pieces and salted them in a clean bowl. Finally the curd was scooped into a 6 inch open end form, sitting on a cheese board with a draining mat on top. The from was turned over every 15 minutes for the first two hours and twice a day for the next 4 days. No mold has started growing as of yet, but I will post a picture when things start to get excited.


































































































































2 comments:

Anton said...

Hi Friend,

Here's a friend from the Metherlands. I find it highly interesting that you are amking cheese at home. Even more now you are trying to make Stilton of which I only know the Scottish sort. Althou I read you have based the experiment on a recepee from a book I think it is very complex matter. I once read that the mould on which it is originally based can cause hallucinations when eating more than 200 grams in one eating "session". Not that I have ever tried that; I would not dare :)

In the Netherlands Stilton is sold as being from Scotland but as I just read on www.stiltoncheese.com
it comes from the Northern counties (shires) of England.

Anton said...
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