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Icefever

Just started a Stilton.

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We'll soon know come Feb...I hope to start a Cheddar this Sunday, I'm thinking of having a go at doing a short video???   m0141.gif

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We decide on a cheese evening,  I could not wait any longer the suspense was killing me,  so I cut the Stilton!.  They say to leave it for 12 weeks,  but I thought what the hall if it ain't anything like a Stilton now it never will be. 

Well, what can I say???????????  IT's Fricking Out OF This World......... I cut the rest of the wheel into 8th as we only need a small piece when we have a cheese night.

Ice.

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Well done mate. Will be interesting to see next time what difference 12 weeks makes.

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36 minutes ago, Icefever said:

We decide on a cheese evening,  I could not wait any longer the suspense was killing me,  so I cut the Stilton!.  They say to leave it for 12 weeks,  but I thought what the hall if it ain't anything like a Stilton now it never will be. 

Well, what can I say???????????  IT's Fricking Out OF This World......... I cut the rest of the wheel into 8th as we only need a small piece when we have a cheese night.

Ice.

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Wow , they looks great . Did you have to scrape some mold off or ? 

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11 hours ago, Smokin Monkey said:

So pleased for you Ice, looks great and I am sure it tasted great!

Cheers,  Steve...it tastes creamy...it's just the right side of firmness,  and if I say so a lot better than the Stilton we had over chrimbo.   

Ice.

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 @Justin    From what I've read about Stilton, it may be eaten after 8 weeks,  between 8 & 12 weeks it's at it's best.  Maybe the next one will last that long.

@Raptor72   No mould was hurt in the making of this cheese..😉   the crust is firm so no need to do anything.  

Ice.

 

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That's fantastic! It appears to have a beautiful texture, unlike the crumbly stuff we had at Christmas.

I bet you can't wait to try the cheddar either.

 

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13 hours ago, Adman said:

That's fantastic! It appears to have a beautiful texture, unlike the crumbly stuff we had at Christmas.

I bet you can't wait to try the cheddar either.

 

Thanks,  Wade  I'm amazed at how well it turned out,  as I said earlier it's way better than the one we had over chrimbo.  The ones in the shops can easily be too old and past their best.

The Cheddar has a long way to go at the moment,  but I'm up for making more Stilton and have a go at other types.

Ice.

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