Icefever Posted December 10, 2018 Author Share Posted December 10, 2018 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??? 2 Quote Link to comment Share on other sites More sharing options...
Icefever Posted January 6, 2019 Author Share Posted January 6, 2019 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. 3 1 Quote Link to comment Share on other sites More sharing options...
Justin Posted January 6, 2019 Share Posted January 6, 2019 Well done mate. Will be interesting to see next time what difference 12 weeks makes. Quote Link to comment Share on other sites More sharing options...
Raptor72 Posted January 6, 2019 Share Posted January 6, 2019 I like a soft blue cheese now and again . Will be starting my bacon next week . 1 Quote Link to comment Share on other sites More sharing options...
Raptor72 Posted January 6, 2019 Share Posted January 6, 2019 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. Wow , they looks great . Did you have to scrape some mold off or ? Quote Link to comment Share on other sites More sharing options...
Raptor72 Posted January 6, 2019 Share Posted January 6, 2019 https://cheesemaking.com/products/camembert-recipe Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted January 6, 2019 Share Posted January 6, 2019 So pleased for you Ice, looks great and I am sure it tasted great! 1 Quote Link to comment Share on other sites More sharing options...
Icefever Posted January 7, 2019 Author Share Posted January 7, 2019 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. Quote Link to comment Share on other sites More sharing options...
Icefever Posted January 7, 2019 Author Share Posted January 7, 2019 @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. 2 Quote Link to comment Share on other sites More sharing options...
Justin Posted January 7, 2019 Share Posted January 7, 2019 well done mate, good achievement Quote Link to comment Share on other sites More sharing options...
Adman Posted January 8, 2019 Share Posted January 8, 2019 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. Quote Link to comment Share on other sites More sharing options...
Icefever Posted January 9, 2019 Author Share Posted January 9, 2019 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. 1 Quote Link to comment Share on other sites More sharing options...
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