If anyone is wondering if the recipes that I post actually get results if you follow them, then this post is for you.
The other day I received two delightful email from one of my readers, Chris who writes about a Stilton cheese that was made following my recipe and video tutorial.
Here is Chris’ first email;
The attached photos are of my first attempt at “Stilton”, the result was superb, I took some to a dinner down in Tasmania, the host served two ‘blues’ after dinner, my “Stilton” and a top King Island, initially some guests were reluctant to try the home-made but at the end of the night the only cheese left was half the King Island ! I like it so much #2 is in the cave, #3 will be made this week-end.
I recently bought a cheese trier from www.thecheesemaker.com delivered in 11 days and half the price charged locally.
I have watched all your videos, they have been most helpful, so far I have made Parmesan, Camembert, Cheddar (farmhouse and normal), Wensleydale, Stilton and Ricotta, not one failure. The cheese cave is a full size ‘fridge fitted with a $50 external thermostat from Jaycar.
|Chris’ Stilton. Looks delicious!|
I had read a couple of books on cheese making before I discovered your site, the videos were really helpful, if a picture is worth a thousand words a video must be billions !
My cave really works well, I have it set for a temp. range of 12-14°C at the moment, even though it is in a shed, when the shade temp here was 45.5°C it held at 13.5°C. I am afraid my last email said I bought the external thermostat from Jaycar, my mistake, I bought it from mashmaster, see http://www.mashmaster.com.au/p/365439/fridgemate-mkii-digital-temperature-controller-kit.html
My blue cheeses all age at the above temp, I like a strong cheese, so 4 months is right for the Stilton, I tried the one in the cave last week at 3 months it is still a bit mild. One thing with making Stilton, I drain in a cheese cloth but don’t line the mould with cloth, the cheese comes out much smoother and is easier to dress before aging.
|The Stilton enjoyed with a nice glass of red wine.|
Here is my reply;
Great result. I often wonder if people can replicate my results by watching my video tutorials, and you have just confirmed that you can!
That is great news about your Stilton. I really need to get my cheese cave sorted out. I am thinking of converting an old bar fridge with a similar external thermometer.
Thanks for the big vote of confidence Chris. It makes producing this cheese blog all the more worthwhile when I receive a testimonial like that! I love that you have tried to make so many different types of cheese, all from watching my video tutorials.
I didn’t really know how much the videos helped, so now I do!