Wednesday 4 May 2011

Stilton #1

Today's cheese is Stilton. Its a relatively hard cheese to make but I thought Id give it a try. Here is the recipe I based the Stilton on.
  • warmed up 12 pints of (store bought semi pasturised milk + 300ml single/300mil double cream) to 31c
  • Added 1/16 Lipase mild, 1/16 roquefort mould, 1/4 M4001 Starter, 1/8 calcium chloride
  • left for 1 hour to ripen
  • added 1/8 liquid animal rennet and left for 90 minutes
  • Once clean break is accomplished the curd is spooned in thin layers into a colander lined with cheesecloth and left to drain and sit in it whey for 1 hour at 30c
  • The cloth it then hung for 1 hour
  • Place the matted curd under a wooden board and add a light weight (6 pint carton filled with water) and leave overnight
  • In the morning cur the curd up into 1" cubes and toss in 1.5 tbls of Malden salt
  • Place the salted curdes into the mould and turn every 30 minutes, 2 hours, 10 hours, 24 hours over 4 days at room temperature
  • Push a sterilised piercing tool through the cheese about 15 times. Make sure the holes are open and not sealed with curd. Air has to get in.
  • Place the cheese in the cave at 90% humidity 13c for 3/4 months turning once a week.
There was one slight error I made as I always seem to do with the temperature. I accidentally raised it to 39c during the overnight light pressing. I guess this accelerated the acidification process which may dry out the overall cheese? After the pressing stage it smelt and looked fine so Ill see how it goes over the next few weeks..



Curds draining and sitting in there own whey


Curds hanging to drain off whey


After a light pressing overnight at 38c the curds has matted together and ready to but roughly chopped into 1" pieces for salting


Salted curds



Final Stilton after 4 days of natural pressing at room temperature and turned every day