Stilton 2

March 26

3 L 10% (1L used for making starter the day before)

11 L 2% Lucern Milk

P Rouqforti Culture

MA4002 starter culture

Bio Rennet

CaCl

I'm following the instructions I have accumulated from different resources including videos from some food shows. I don't have a large enough container so I'm using 2 7L containers.

11:15 All Milk ingredients and PR into tubs and warm up to 88F/31.1c

12:30 30.7c added starter to tub 1

12:45 31.1c added starter to tub 2

13:00 32.4c tub 1, adjust water bath.

13:20 31.1c tub 2. Add CaCl and rennet.

13:30 31.6c tub 1. Add CaCl and rennet.

15:05 30.4c in tub 2, 29.6c in tub 1. Adjust water bath. Let rest an hour.

16:05 31.5c for tub 1, 31.3c

Start ladling the curds into muslin sheets for draining, and leave over night. The point is to create a higher acidity.

March 27

11:30 Put curds in container and salt to taste (2tbls) and mix into granules.

Place into mold with muslin and flip every hour to let it compress by its own weight. About 17:00 toped plipping and left it till evening before going to bed to be flipped.

March 28. Fliped in the morning, and leaving it till evening to flip again. has droped in height about an inch.

March 29. Removed from mold, flipped and salted lightly with sea salt. Last night it allready had a strong blue cheese smell :)

March 31. Blueing was noticed yesterday, took pic this morning, not showing up too well in this pic though.

April 1

April 2

April 3

April 4

April 5

April 6. poked cheese.

April 7

April 8. wraped and in the fridge for 3 months.

May 29.

Cracked it to see how its gone. Was very surprised, very sweet taste.