Hi guys and happy Friday..
Here’s a couple of pics of my latest Stilton.
I feel that I’m starting to get a feel for making this cheese although it is a tempremental variety.
The texture is exactly what I was hoping for and the taste is out of this world. The only problem is that the rind has a very strong ammonia/gym sock smell that I don’t like at all.
From what I’ve read, this is somewhat typical on a Stilton style of cheese, but I don’t like it. I think I’m going to trim the rind off before sharing it with my family and friends.
Thankfully, this smell does not in any way affect the cheese itself. The smell is only on the rind.
If it had been in the cheese, this little wheel would have been pitched. It really is that bad.
Anyway, here’s a couple of pics of the cheese.
All in all I’m happy with the texture, taste and amout of veining.
There are still some improvements that can be made but that’s what’s fun about this hobby. It’s hard to be totally satisfied with the results.

Dave

Oh, this was from a two gallon batch that produced a 4” diameter wheel that was approx. 8” tall before cutting.

Dave

Since you’re satisfied with it, I’ll send along my congratulations.  Personally, I still can’t bring myself to eat mold.  Call me a cheese prude if you will; but I can’t overcome the mental hurdle.  Maybe I’ll age in the future and become a lover of mold ripened cheese - but not yet.  Anyway, since I know what effort you put into finally getting a good Stilton, congrats.

Rich, LOL….
Several years ago I also had a problem with eating blues but I have since developed quite a taste for them.
This is one that has a very strong blue flavor that would probably not be for everyone but I’m very pleased with both the taste and the texture.
Blues I can deal with….washed rind cheese (limburger, brick, etc.) is another story entirely.
All I have to do is think of how some people love these types of cheeses to understand what you are thinking/feeling about this one.
Thanks for the reply and have a great weekend.

Dave

That looks totally awesome !!!
NO ammonia smell is not normal, its when its too warm or matured too fast. If u want to creat a smoother blue then add white culture, I did that by mistake and its a mistake Im going to repeat.

Neil,
I’m not sure about the ammonia smell.
I guess it’s not really ammonia….just sort of a smell that is unpleasant.
To quote Spongebob: “I smell a smell, a smelly smell that smells smelly.”
The reading I’ve done said that it is normal for a Stilton to have a strong odor.
Also, I don’t feel that I aged this cheese too fast or at too high of a temp.
The recipe I used said to age it close to 60 degrees F but I kept this one at 47 degrees for the entire 8 weeks. I did leave it at room temp for about a week before removing from the mold, smoothing and putting it in the cave and now I’m wondering if this was a bit too long for this smaller size of wheel.
Regardless, the smell disappeared as soon as I removed the rind from the cheese. Now I’m left with a very nice creamy cheese with a nice strong blue flavor.
On future batches I think I will cut back on the amount of P. Roq. that I use since it is too heavily concentrated in places. I’ve been using a little over 1/8 tsp. per two gallon and this really does seem to be a little too much.
Thanks for the tip on the white mold and thanks for the thumbs up!
I’ll take that as a high compliment considering all of the blues you have under your belt.

Dave

1/8 tsp I think is plenty for at least 4 gall, at least the one I use. The surface may accumulate allot of stray bacteria when left out, thats how sour dough is made, left out on the counter a couple of days.