i do not think we should stop alot about food grade thing, because we are not storing the cheese inside it for months… it is just day or two, and water PVC is more more better than mold i am use…
now i am going to search for stainless steel molds (10” or 9”) or any white PVC…

You are right!
PVC was the easiest and fastest way for me. Another thought would be to get from restaurant suppliers the plastic 5 gal. buckets and cut to the desired depth.
Have a great day..

Might be of interest.

http://www.mindfully.org/Plastic/Polyvinylchloride/PVC-Health-HazardPWG25oct01.htm

Their are many other articles.

Interesting article, and scary too. I think I’ll avoid it myself.

You might also want to check with your local deli. A lot of times they’ll have small plastic fruit containers and also the same containers that potato salad, macaroni salads, etc. come in. They come in all different sizes and I’m sure they don’t save everyone! You should be able to pick-up several of these.

Hi everyone!

Thought I’d let you all know that I cut into this Stilton today. It’s a thinner cheese than traditional Stilton so it is fine at only 3 months. The taste is great! I did learn that because I thought it would fall apart when I flipped it, I pressed the curd lightly with my fingers into the form. I thought I had a very light touch but still, the paste fused together and I got very little bluing due to not enough space between curds. But where it did blue tastes good, a little ammonia flavor but I think that’s due to a slightly dry crust. Overall I’m psyched!

I’m going to make it again this weekend with 3 gallons instead of 2 so I get a bigger wheel for longer aging without drying out.

I’ll post pic later.

Heather

Great to hear !!
the ammonia is usually from too fast a process by being too warm.

I aged it at 48F/8.9C.

It was the drier portions of the crust that were more ammoniated than the rest. A little re-surfacing and it’s good to go. I wonder how I can get the slimy crust that other Stiltons have.

I had it wrapped in foil for the last month so maybe wrapping it a little earlier next time.

Oxygen is important for the bloomed cheeses to mature.