Well, we got back from vacation in Hawaii last week, and is been back to work.

I must say I was missing my cheese, and when I got back I dug into these that had been aging for some time.  The blue is a Stilton that was a little dry when molded and so the curds were more open than prior attempts.  This was my third Stilton and the curds were too dry to scrape it.  I took some to some friends who invited us over for dinner on Sunday, and the wife’s comment was something like “there’s a lot going on with this cheese…I love it!”  It is pretty complex and nice to look at, too.

The other is the remains of a double creme style Camembert that I started in November.  It has a wonderful gooey texture at room temperature and is one of the best cheeses I have made.  I have two unopened rounds left, they have dried a little at the edges but are really good.  These were made with two gallons of raw milk plus a quart of half and half, and only 3 cheeses instead of 4 for a thicker wheel.

Excellent looking cheeses, congrats!!
Did u maybe sample any special cheeses from Hawaii?

the blue one looks professional

the internal opening looks just perfect

Nabil - 15 March 2009 09:18 AM

the blue one looks professional

the internal opening looks just perfect

Thank you, Nabil.  That is quite a compliment.

It’s funny, because I was disappointed in the open texture of this cheese when it came out of the mould.  Sometimes the things we consider mistakes turn out to be some of our best work.

Tom,
That Stilton looks fantastic!
Do you find that it has the texture of a properly aged cheddar, only with a more creamy texture?
I ask because I recently cracked my latest example of this style of cheese and it looks much like yours (only your veining is MUCH more perfect than I saw in my own). I keep having a problem in that the veining is very nice in mine but it is also highly concentrated in the center of the wheel.
I really need to get my hand on one of the bicycle spokes you use to pierce with. I think the larger diameter probe I’ve been using is allowing too much air iinto the center of the cheese.
Like I said, you cheese looks picture perfect.
Great job.
Dave

Dave,

I think your description of the texture is pretty close.

One of the reasons the veining of this one is so extensive, I think, is that this cheese had a more open structure than my previous Stiltons.  The curds were more crumbly than normal when I molded it, I I was never able to get it completely smoothed on the outside because the curds were breaking as much as smearing.  With all the mold, the flavor is stronger than a traditional Stiltons.  I would describe it as leaning toward a Cabrales ( a Spanish Blue) if you are familiar with that cheese.  I was concerned about how it was going to develop, but it is quite a delicious cheese.

I have another that I started in November that I will cut soon.  I was able to smooth the outside of that one, and it will be interesting to see how the veining looks.

When I do my Stilton I dont smear the sides, has its own airing system then.