Monday, August 9, 2010

The Stilton Cheese is ready for the Cave, it takes 4 days in the moulds turning the mould several toms daily before the stabbing process takes place and the cheese is confined to its cage, being turned several times a week for the maturing.

The texture and nose is there but the taste will take some time to mature,
I was surprised that the Blue growth didn't happen, all was white till the morning of the 4th day and there it was the green/blue , very exciting!!!
We are eating the earlier Brie/Camembert at the moment, very tasty and the flavour and texture is spot on.

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