Stilton (Stichelton)

Notes: Last Stilton Make September 7, 2020

Directions:

  • Rehydrate Penicillium Roqueforti 1-2 hours before make.
  • Heat Milk to 84
  • Add 1/8 tsp Culture any mesophilic culture
  • Add 1/16 tsp Penicillium Roqueforti (4 gallon)
  • Let milk ripen for 60 minutes (did 48 minutes)
  • Add Rennet. How much 1/4 per 2 gallon (projected set for 90 minutes) Check flocculation 2x multiplier (in at 11:45)
  • Cut the curd 1/2 cubes
  • let curd settle for 2 hours – Keep at 84
  • Ladle off the whey to get to curd
  • Ladle curds into bucket let rest 2 hours
  • Cut Mass into 4 pieces, stack and flip
  • Pour off whey every 30 mins
  • wait for PH to get to 4.7
  • Gently Mill curd mass into curds
  • Weigh Curd x 2.5 % weight in grams for amount of salt (4 gallons milk + some cream)
  • Mix in half the Salt (1/2 tsp per gallon?)
    Wait 15 mins, add other half salt
    Wait 15 more
  • Fill mold to the top with curds
  • put follower on top, but no weight
  • Flip 1, 3, 6, 12 hours
  • Flip every day for 3 days before cave
    Remove mold on fourth day before adding to cave.
  • Then Flip every day for 2 weeks in the cave
  • Flip every other day for 2 weeks
  • At 4 weeks Pierce Mass