I made a Stilton using a springform pan as a mold so it’s now 9.5 diameter (42.1 cm) x 1.75 (4.4 cm) inches in height. Stilton ages 4 months of barrel shaped but what about this flat wide disc shape? I wonder of this shape will age faster than the traditional shape.

Neil- you made one in the same shape and it turned out looking great. You aged it for only two months right?

Thats the one thats 12months now, shape is fine, just that the thiner it is the quicker it dries out if its not in a moist environment. The barrel shape I just did looks perfect to me, 6x6 . Aging is basically 3 months min. I would wait at least 2 months before temptation bites in

I’m holdin’ on, Neil…and making many cheeses in the meantime to keep my mind off the Stilton.

Thanks!!

best way to go, make lots to learn lots, then focus on what u like and Know.

This morning I was eating (and eating!) the last French Coulommiers I made 5 weeks ago. I thought this cheese would never be that good since it’s a bit overripe and the rind tastes too strongly of mold. But the inside is now showing some new deeper flavors and I’ve a renewed confidence that I can make mold ripened cheeses with some success. This will be my first Spring Summer making cheese so cows will be out to pasture (not my cows, I’m a city girl) and maybe my soft cheeses will be better.

I have to stop eating this cheese now or there will be none left to share with my cheesy friends at work.

LOL, yup its hard to stop, said it before, home made cheese sure tastes good.