Hi

I’ve been asked about making a White Stilton.  It sounds like it should just be Stilton without mould but I was wondering if that was maybe too simple.  Does anyone have any suggestions?

White Stilton is made in the same way as blue Stilton except that the blue mould is not added to the vat at the making stage and the cheese will be sold at about 3 weeks of age. White Stilton has a fresh, milky flavour with a beautiful creamy background. Ideal with fruit or crumbled onto salads or melted onto toast.
http://www.stiltoncheese.com/UK/other/retailers.cfm

Sounds too goooooooooood!

Neil, are you saying that White Stilton is made from the Stilton recipe but WITHOUT ANY MOLD?  If that’s true I might be inclined to give it a try.

so it is just a white flat cheese (feta)

From what I read yes.

without the mould woud it need to be matured at the same humidity?

I would say yes, since they follow the same recipe minus the mold.

I’ll give it a try then.  We’ve just cut my first ‘proper’ stilton and it tastes wonderful.  my only slight problem is that I’m not sure how I should wrap it now its out of its humidity bubble.  My recipe says cheese wrap but i’ve no idea what that actually is

cheese paper is a 2 layer paper that makes sure the moisture is removed from surface. if its dry enough u can use foil. Glenngarry is one of the suppliers that sell the paper.

it is a flat cheese without brine .... i will not waste my time for it… it does not deserve its name “Stilton”