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I’m Dave, I live in Letchworth Hertfordshire. I’ve always wanted to make cheese, and this year I went on a cheese making course off of Groupon, which gave me the push I needed to get me started. I’ve only made Stilton so far, one is just coming up to 3 weeks old, (pic posted on the soft cheese board), the other coming up for 5 days old.
Hoping to swap hints and tips and making different varietiesmadhatter64Participant
Hi, I’m pretty new to cheese making, and this is my very first attempt at any cheese. I decided to make a blue.
I don’t have a cheese press, so used two chopping boards with 2ltr of bottled water, roughly 2Kgs of pressure over night. next morning, it was still holding a lot of whey, so reformed the curds in the cheese cloth, and pressed it all day while I was at work. the result was that it was now too dry, but I put it in to a mould I’d made from a plastic tub.
I put it in fridge in the garage, but it’s too cold, 6 degrees, and on the lowest setting. Humidity is way too low at 46%
After a week I took it out of the mould to smooth down, the texture had improved, was still a bit crumbly, but did my best.
Now 2 weeks and 3 days on and it looks like this. quite a bit of blueing from the cracks, and starting to forma rind, the texture is a bit more creamy, and since I’ve taken this photo I’ve smoothed out the cracks to steady the blueing.
Smells good, and a the initial taste of the palette knife is pretty good, can’t wait for the next 3 weeks to try it properly.