If You Want Good Cheeses........
Why not make them yourself.
I make a King Blue Stilton with ordinary cows full cream milk with added whole cream, that is far superior to any commercial cheeses from the Melton Mowbray area.
Carefully matured over eight weeks they are ready to eat but are so much nicer after twelve weeks.
In my opinion they are one of the most simplest of cheeses to make as there is only one temperature to maintain. But you have to be very careful with the ageing and they must be turned every day to maintain the balance and I do keep them individually covered in their own humidity controlled environment.
I very often mess around and deliberately let cooking temperatures vary but I have never had one that you could call a bad cheese yet and I have made hundreds.
One of the best little cheeses that I make in the Stilton range is a One pound plus Truckle made from six pints of ordinary cows milk and half a pint of full cream. It is set at 88F with Animal rennet and Cal Chlor.and annetto, I use MAA culture and Pen.Roque. Pen. Candidum. and Geo.Candidum
obtained from L'Alliance Pastorale in France, it is needled at four and six weeks and very good to eat at eight weeks but superb at twelve weeks and out of this world at sixteen weeks.
I do not sell cheese but I have many many friends who have been willing guinea pigs in the past but now they have to form a queue. My main drawback is the room to keep these cheeses under the conditions that I want to.
If any one would like to try their hand at making Stilton I would be happy to supply a very good recipe and the method of making and ageing these delightful cheeses.
Please feel free to email me at firstname.lastname@example.org
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