Guys,
As you know, I’ve been stressing over my first Stilton for the last several days. I think it’s a beautiful cheese yet it doesn’t really look like some of the other stilton pics I’ve seen on the web.
Is it typcical to only have these streaks of mold all over the cheese, or should it be a more uniform covering? Also, I’m not getting any rind development at this stage of the game.
The cheese is now 10 days old, so maybe I’m just expecting too much this early on.
Also, this is my first attempt at posting a pic so I hope it works out okay.
I will say that the blue actually looks more of a green color than the picture shows. I’m not much of a photographer so bear with me.
Thanks for looking and please comment.
Dave

Bigger pic would be nice, u can post up to 499pixles wide.
From the little i can see I would say its fine, are/were the sides consistent shading before, or did they look uneven, How did u apply the salt to the side and what type, did it have iodine in it.

Neil….
Thanks for the response.
The cheese has pretty much looked like this from day 5 on. It has filled in more than initally and the top and bottom of the cheese is now getting a nice spread of blue as well. The thing that concerned me is that I don’t have a complete covering of blue on the log. I know from looking at your photos, Rick’s photos and ones on the sausage making site that many people have this thick coverning of mold that covers the entire cheese.
As for salting the cheese, my recipe did not call for external salting. It said to mix 2 tbs. of salt into the curd before hooping and that is it. I’ve checked probably 5 different recipes for Stilton and none said anything about externally rubbing with salt.
As for the type of salt I use it’s 100% cheese salt. To make a brine solution I either use this cheese salt, or on occasion I have used pickling salt (no iodine) if I’m low on the other.
I’m probably just stressing for no reason. I just really want this cheese to turn out. Hopefully after another week or so it will begin to look more like others I have seen and have the rind that is critical for a true stilton.
Thanks again,
Dave

Neil….
Here’s a try at making it a little bigger. Hopefully it will work.

Looks fine just give it time.
Salting, well when I started it took at least 6 months before I decided and then it took a month for the supplies to come, (I think pony express was faster), my main scare was mold and since dairy is very susceptible to going off and can be dangerous it was scary plunging into this field. I started off with bloomed cheeses because of the penicillin culture, I figured as long as it came in fast it would be safer I I love bloomed cheese too) What I Learned after getting my feet wet was that blooming is not affected by salt, bad bacteria is. I tried to read as much as possible about cheese making from around the world and discovered that their is standard practice, some do , some dont. So when it comes to Salt, I DO add it over the whole cheese because it will protect/reduce the possible infection of bad bacteria. I DONT add salt to the mix, when salt is added to the outside and u flip it constantly, it will seep into the cheese, its just a matter of how much salt u want by brining it or covering it. I just try and give it a good coating and thats it.
The chilie peppers that I put in the brie showed me that the “Heat” has traveled to the outside, when My hands got wet at the beginning they stung my hands and washing did not help LOL, was not salt. So at the begining the chees can be very pourous. Pressing is another story, I would/have just done a very strong brine solution and let it sit for 6 hours and then remove it, maybe give it a salt wipe the next day, or wash it every day with brine and u end up with another type of cheese
My 3Cents

Neil….
It looks as if I was just being impatient concerning this cheese (imagine that). Two days later it is now covered with a velvety, soft, blue/green mold that covers the entire surface of the log.
I can hardly wait until I can get the cheese to the point of wrapping and putting it in a colder fridge to age properly. Hopefully I can get it to keep well without drying out on me.
Thanks again for your earlier advice.
Dave

LOL, yes in our hobby it is very hard to wait. I just made my Brie and salivating wandering if I can wait the 3 months, well at least I have my Blue all ready

nice one

Okay, now that I have both Neil’s and Nabil’s opinion that the blue looks okay, I am able to relax. I have been very impressed with the knowledge that both of you have and also the pics of the cheese that you have posted.
Each day I am more impressed with this cheese. Normally I don’t have a problem with waiting to actually eat the cheese I make, but this one is an exception.
It is starting to get some spots that are changing to a yellowish brown and the rind is beginning to form. Step by step this cheese is right on schedule and that makes me very happy.
Thanks for offering your opinions.

Dave

I was just thinking that “The watched pot never boils.”  If you keep continually checking in on your cheese, its going to be a very, very long aging period.

Oh, don’t I know it, Rich. The only problem is that the Stilton needs turned every day which forces me to admire how it looks.
Oh well…..only another 4 to 6 weeks before I can give it a try. I think I’ll probably cut it in half and try it at both 6 weeks and two months. That should give me a good idea of how to handle my future blues.
I did make another one today and plan on doing one every two weeks, as long as I like the taste. I have several family members and friends that are blue cheese fanatics so none will go to waste no matter how much I make. Besides, it is a rather fun cheese to make.
I also made 4 more camemberts today even though my first ones aren’t blooming, despite being a week old today. I’m hoping I will start seeing the fuzzies any day now but if not, at least I now have four more chances.
Dave