I make Stilton using goat's milk from our Nigerian Dwarf goat's and it's a very decadent cheese. It's smooth and creamy like cold butter and has a fudge like texture. My husband loves putting it on hamburgers and I love crumbling it into my salads or just eating it with fresh fruit. It's definitely worth making again and again... and of course I'm always looking for ways to improve so that sous vide idea is definitely something I'm going to try Thank you Gav! ❤
As a British person with not at all far ties to the Royal family I know that when handling gorgeous blue cheeses like the Stilton it is best to keep a stiff upper lip and don't let them become too moist in the box, because while it's good to unwrap it ones in a while, you need to really be on top of things or risk finding yourself in a sticky situation.
Yes, had that happen to me even though I made a ventilated maturing tub.. a series of holes around the top and bottom to allow air to connect through the tub..BUT it still became a stick mess, so I guess I did something else wrong somewhere along the making process.
The whole process looks amazing ... The results and the fine hints and details in your tutorial are wonderful and they show how much dedication and honesty you give us curd nerds ... Thank you ...
The level of detail you went into with the maintenence and aging in this video is incredibly helpful. Aging cheeses outside of a wax coating or a vac seal is a struggle for me.
Thank you so much for the video. You make it appear quite straightforward and not overly fiddly. I am almost tempted to try this myself but a man's got to know his limitations. Perhaps one day. CHEERS!
Hi. Try to make Bavarian Blu. It's a typical camembert with the white rind of penicillum camemberti but the inside has blu veins of blu mold. It is really great.
Hi Gavin, very nice cheese, I have made this many times using your previous recipe and it always came out great, I'll be interested in making it again trying out the wrapping at the maturing stag. I have to say I changed from making Stilton after you put out your Blue Cheddar recipe 👍👍👍👍😋😋😋😋for me one of the best blue cheeses out there Cheers.
I followed the Mad Millie recipe again today and this time took notes as I couldn't remember and I think I missed a step there somewhere last time. Anyway they call for that pressing to be overnight. It was way too long. I made a 4l batch which is double their recipe so I could use a whole sachet of their mixed culture, and this filled my mold completely, which I am happy about. Hopefully the cheese will still come together with the double batch giving it extra volume and weight.. I have 2 makes left before I use up their culture and then I will switch to your recipe. Which is very similar but thanks for the tips on ageing etc.
You've answered why the blue cheese at the restaurant I work at has vertical blue lines running through it. It's for air, I figured they injected the mold into the cheese after forming the cheese but it's the other way around. Also we get in Papillon roquefort and the caverns of mold in that cheese are incredible, you can tell they make like your method, instead of force pressing it then adding holes for aeration. I'm sure yours will look and taste amazing.
Hi Gavin from the UK… I made your Stilton three times back about five years ago. The first cheese was fantastic .. left in my normal fridge and a good blue coating formed… both the following cheeses we quite weepy and discoloured as you have just mentioned. BUT are there any other reasons why a Stilton will go quite mushy externally. This put me off, but now I will probably try another. AND this Stilton looke more like the real thing compared to the original… great work/skill.
I've never wanted to live in the past - I like convenience - but I would like to taste cheeses made then. I was reading about the author (and cheese lover) Osbert Burdett defending a cheese worker. At that time - before industrialization - individual pallets of Stilton had to be turned daily and the cheeses constantly "swept" to keep off mites and other bugs. The "sweep lad (or lass)" was frequently poor and uneducated. Burdett praised this particular lad and called his work "blessed labour." LOL He gave the lad a guinea, an incredible gift worth about $85 today. I like eating cheese where its made. The Cheese Bar with its huge counter and endless cheese types ranks near the top. Nothing beats Parmesan from the market, Gorgonzola from a farm Manchego pizza...starved!
I made my first cheese right before i checked out your videos. Let's put it that way, it would have been a lot easier to follow your directions. I'll make a blue stilton pretty soon! Thanks Gavin!
so you want to make Stilton Cheese do ya? Ok Mr. Gavin Webber you have a recipe and we decided to jump right in and do it. Everything was fine, added the cultures, and the rennet and waited the 90 minutes. NO CURDS 😭😕 like what??? It can't be the rennet I just used it the other day. I was beside myself.😭😕 I didn't want to throw away 2 gals. milk and pint of half and half. So we put the rennet in again. Bam in 90 minutes it was set up! 🙂 The more I thought about it the more I think I forgot to put it in. So what will happen to this cheese? It sat to culture for 3 hrs.!!!!! OMG! We shall see. I am sure I am not the only that has done something like that. I will keep you all posted!
The cheese looks beautiful, and the mold is grown nicely. I am in awe!!! Should I keep it in the brining box or vacuum seal it?? The cheese is totally covered in this beautiful mold. It's going to be a long 3 months for me! lol
Hi Gavin.great video .thanks for the tips. Gonan get right to it.. .first time cheese maker here,i used a flora danica culture..followed the recipe to a T..but after 30min of introducing the microbial rennet the whey was coming out of the curds at a high level ,and wa sleft with around 80 whey and 20% curd..also the texture of the curd was more like mozzarella..firm and rubbery..do you have any idea what caused that to happen? For reference i used raw cows milk.. Thanks in advance.
Nevermind..I found the problem..the farmer that sold the milk to me didn't disclose that he puts the milk through a cream seperator.. I've redone the procedure and I've added 1lt of cream and whalaaa..worked like a bomb. I enjoy your Chanel..easy to learn from your videos.. Stay blessed Regards Eugene
Hi Gavin from the Uk, is there a reason why you left out the traditional buttering up of the stilton, many, many years ago i used your first recipe and it came out perfect for me. The second and third Stilton not so as the outside became messy and soft.. the first cheese was matured in a traditional fridge at 5-6c… the 2nd &. 3rd were matured in my then new cave set at 13c and matured in their own tub. I trimmed off the mess and the remaining cheese was exceptionally strong. I normally make my Stilton the be ready for Christmas … some goes in the freezer for later in the year. I’m lookin forward to finding your taste test later..
Hi Gavin from the UK, how much Rennet powder should be used instead of your rennet. The powder is equivelent to double strength rennet. For a 10ltr, I was advised to use 1.5grms,,,if that will help. hope you can help as i want to make your stilton again.
Interesting affinage method. I'm aging my second 'stilton' using the mad millie recipe. It says to wipe the cheese once a week. What are your thought on this? The first 'stilton' tastes very nice but could be better.
Hello Gavin! I hope all's well with you... I have the possibility of obtaining raw cow's milk, and I was curious if thought this cheese could be made with it. I also can only find Ultra-pasteurized cream here in the US, and don't know if this would work either. Your thoughts and expertise would be welcome! Thanks!
Hi Gavin, love the channel, learned so much. If I may, I've made a stilton, my first attempt at a blue cheese , it's smelling a little funky (Sulphury) hard to describe , is that normal? (Maturing for 2 weeks in cheese cave)
Stilton has always been my favourite blue cheese, until I found the yellow Shropshire Blue. I can't deny Stilton is the king of cheese but a good Shropshire Blue is amazingly good, it's creamier than Stilton but sharper too. Now I can't deny I also love the euro stuff - Roquefort, Gorgonzola, Danish blue, etc. But they have nothing on these British kings of cheese.
@@Drew-Dastardly Yes you should!!! Did you yet? It's a very consuming hobby. I've made 15 x 2.5 kg cheeses in the past 5 weeks, all different, because the cheeses are so many and the life is so short.
This turned out to be the BEST cheese I have made so far. It reminds me of a dessert cheese with fruit. I will make a bigger one now! OMG I can't believe I made this cheese!!!!
😢 I curse my allergy to penicillin. I love so many cheeses having lived all over Europe, but cannot eat any Bleu cheeses at all. Not unless I wish to die a cheesy death.
@GavinWebber yes Gavin, that's why yours is called Stilton Style but most folks don't realise Stilton village ie outside the license area. I was referring to your comment at 1:50 , "maybe has now"
How do you contain the virulent Roqueforti Culture from contaminating your whole Cheese making endeavour? Even the commercial cheese factories separate their Blue cheese Manufacturing from the other cheese making facilities that they have. I know a company that went broke because all of their other cheeses were coming out with the blue mold all over them.
did you know that the name gavin is realy close to the word גבן(gaban) in hebrew? it means cheesemaker. keep up the good work!
Now I want to learn Hebrew 😊
I make Stilton using goat's milk from our Nigerian Dwarf goat's and it's a very decadent cheese. It's smooth and creamy like cold butter and has a fudge like texture. My husband loves putting it on hamburgers and I love crumbling it into my salads or just eating it with fresh fruit. It's definitely worth making again and again... and of course I'm always looking for ways to improve so that sous vide idea is definitely something I'm going to try Thank you Gav! ❤
As a British person with not at all far ties to the Royal family I know that when handling gorgeous blue cheeses like the Stilton it is best to keep a stiff upper lip and don't let them become too moist in the box, because while it's good to unwrap it ones in a while, you need to really be on top of things or risk finding yourself in a sticky situation.
Yes, had that happen to me even though I made a ventilated maturing tub.. a series of holes around the top and bottom to allow air to connect through the tub..BUT it still became a stick mess, so I guess I did something else wrong somewhere along the making process.
The whole process looks amazing ... The results and the fine hints and details in your tutorial are wonderful and they show how much dedication and honesty you give us curd nerds ... Thank you ...
Thank you so much!
Using the sous vide in the sink is genius!
😂 a YT post made me come here and I'm not upset in the slightest.
What an adorable dog. She's so cute.
Love blue cheese and it looks great
The level of detail you went into with the maintenence and aging in this video is incredibly helpful. Aging cheeses outside of a wax coating or a vac seal is a struggle for me.
Stilton and Point Reyes Blue have to be my favorite cheeses of all time. Love the video Gavin!
Thank you so much for the video.
You make it appear quite straightforward and not overly fiddly.
I am almost tempted to try this myself but a man's got to know his limitations.
Perhaps one day.
CHEERS!
As always a pleasure to watch your art.
Thank you very much
Hi. Try to make Bavarian Blu. It's a typical camembert with the white rind of penicillum camemberti but the inside has blu veins of blu mold. It is really great.
Ooh, glad to have a new video to look forward to after dinner
My favorite that I've made so far! Looks great ❤
Hi Gavin, very nice cheese, I have made this many times using your previous recipe and it always came out great, I'll be interested in making it again trying out the wrapping at the maturing stag. I have to say I changed from making Stilton after you put out your Blue Cheddar recipe 👍👍👍👍😋😋😋😋for me one of the best blue cheeses out there Cheers.
I followed the Mad Millie recipe again today and this time took notes as I couldn't remember and I think I missed a step there somewhere last time. Anyway they call for that pressing to be overnight. It was way too long. I made a 4l batch which is double their recipe so I could use a whole sachet of their mixed culture, and this filled my mold completely, which I am happy about. Hopefully the cheese will still come together with the double batch giving it extra volume and weight.. I have 2 makes left before I use up their culture and then I will switch to your recipe. Which is very similar but thanks for the tips on ageing etc.
You've answered why the blue cheese at the restaurant I work at has vertical blue lines running through it. It's for air, I figured they injected the mold into the cheese after forming the cheese but it's the other way around. Also we get in Papillon roquefort and the caverns of mold in that cheese are incredible, you can tell they make like your method, instead of force pressing it then adding holes for aeration. I'm sure yours will look and taste amazing.
Hi Gavin from the UK… I made your Stilton three times back about five years ago. The first cheese was fantastic .. left in my normal fridge and a good blue coating formed… both the following cheeses we quite weepy and discoloured as you have just mentioned. BUT are there any other reasons why a Stilton will go quite mushy externally. This put me off, but now I will probably try another. AND this Stilton looke more like the real thing compared to the original… great work/skill.
I've never wanted to live in the past - I like convenience - but I would like to taste cheeses made then. I was reading about the author (and cheese lover) Osbert Burdett defending a cheese worker. At that time - before industrialization - individual pallets of Stilton had to be turned daily and the cheeses constantly "swept" to keep off mites and other bugs. The "sweep lad (or lass)" was frequently poor and uneducated. Burdett praised this particular lad and called his work "blessed labour." LOL He gave the lad a guinea, an incredible gift worth about $85 today.
I like eating cheese where its made. The Cheese Bar with its huge counter and endless cheese types ranks near the top. Nothing beats Parmesan from the market, Gorgonzola from a farm Manchego pizza...starved!
I made my first cheese right before i checked out your videos. Let's put it that way, it would have been a lot easier to follow your directions. I'll make a blue stilton pretty soon! Thanks Gavin!
so you want to make Stilton Cheese do ya? Ok Mr. Gavin Webber you have a recipe and we decided to jump right in and do it. Everything was fine, added the cultures, and the rennet and waited the 90 minutes. NO CURDS 😭😕 like what??? It can't be the rennet I just used it the other day. I was beside myself.😭😕 I didn't want to throw away 2 gals. milk and pint of half and half. So we put the rennet in again. Bam in 90 minutes it was set up! 🙂
The more I thought about it the more I think I forgot to put it in. So what will happen to this cheese? It sat to culture for 3 hrs.!!!!! OMG! We shall see. I am sure I am not the only that has done something like that. I will keep you all posted!
The cheese looks beautiful, and the mold is grown nicely. I am in awe!!! Should I keep it in the brining box or vacuum seal it?? The cheese is totally covered in this beautiful mold. It's going to be a long 3 months for me! lol
Quality!
What is your anticipated final weight? (with 8 liters + 2 cups in a 150ml mold) Thanks for your videos.
Greetings, Sir Gavin.
Hi Gavin.great video .thanks for the tips. Gonan get right to it..
.first time cheese maker here,i used a flora danica culture..followed the recipe to a T..but after 30min of introducing the microbial rennet the whey was coming out of the curds at a high level ,and wa sleft with around 80 whey and 20% curd..also the texture of the curd was more like mozzarella..firm and rubbery..do you have any idea what caused that to happen? For reference i used raw cows milk..
Thanks in advance.
Nevermind..I found the problem..the farmer that sold the milk to me didn't disclose that he puts the milk through a cream seperator..
I've redone the procedure and I've added 1lt of cream and whalaaa..worked like a bomb.
I enjoy your Chanel..easy to learn from your videos..
Stay blessed
Regards
Eugene
That's a really interesting change you've made to the affinage. Did you keep the lid fully on the box, or crack it open a bit?
I've kept it closed so far. It seems to have enough oxygen to last the week before I turn it again.
@@GavinWebber Brilliant! That should probably help heaps with reducing the spread of P. Roqueforti to the rest of the cheese cave.
Hi Gavin from the Uk, is there a reason why you left out the traditional buttering up of the stilton, many, many years ago i used your first recipe and it came out perfect for me. The second and third Stilton not so as the outside became messy and soft.. the first cheese was matured in a traditional fridge at 5-6c… the 2nd &. 3rd were matured in my then new cave set at 13c and matured in their own tub. I trimmed off the mess and the remaining cheese was exceptionally strong. I normally make my Stilton the be ready for Christmas … some goes in the freezer for later in the year. I’m lookin forward to finding your taste test later..
Hi Gavin from the UK, how much Rennet powder should be used instead of your rennet. The powder is equivelent to double strength rennet. For a 10ltr, I was advised to use 1.5grms,,,if that will help. hope you can help as i want to make your stilton again.
Not sure, are there any other instructions. I've had no experience with powdered rennet.
I love how you always end on a cliff hanger. "Well now you gotta wait for a taste test"
Interesting affinage method. I'm aging my second 'stilton' using the mad millie recipe. It says to wipe the cheese once a week. What are your thought on this? The first 'stilton' tastes very nice but could be better.
Looks amazing - do you age it for the next 2 months in the cloth and box again or just leave it with the umbrella over it?
I'm up to month 2 and just changing the cloth now. Still in the box with the paper towel at this stage. Filming an update today.
Greetings from MidWestCleaning fan! ❤❤❤👊
Hello Gavin! I hope all's well with you...
I have the possibility of obtaining raw cow's milk, and I was curious if thought this cheese could be made with it. I also can only find Ultra-pasteurized cream here in the US, and don't know if this would work either. Your thoughts and expertise would be welcome!
Thanks!
Gavin, I noticed that you didn’t rub the outside with a spatula as you did in your first video.
Hi Gavin, love the channel, learned so much. If I may, I've made a stilton, my first attempt at a blue cheese , it's smelling a little funky (Sulphury) hard to describe , is that normal? (Maturing for 2 weeks in cheese cave)
Yes, it does smell like ammonia when not well ventilated.
Where is the link for the recipe card? I cannot find it.
Here it is; www.littlegreenworkshops.com.au/product/stilton-style-cheese-recipe-card/
does an anti-caking agent in the salt cause problems with the cheese
The salt I use doen't have anti-caking agent in it. I just fill fine cheese salt into an old table salt container for ease of use.
Stilton has always been my favourite blue cheese, until I found the yellow Shropshire Blue. I can't deny Stilton is the king of cheese but a good Shropshire Blue is amazingly good, it's creamier than Stilton but sharper too.
Now I can't deny I also love the euro stuff - Roquefort, Gorgonzola, Danish blue, etc. But they have nothing on these British kings of cheese.
Yes, you've found the truth. Shropshire is the ultimate cheese. I've got an 11 lbs wheel right now.
I did Gavin's Shropshire - whew!!! After 8 months we tasted it with 2 Stiltons and a Gorganzola - the Schropshire blew them away.
@@DavidNewton-x5n I've only ever made quick and easy paneer or cottage cheese. I really should go all out and make a proper cheese like Shropshire.
@@Drew-Dastardly
Yes you should!!!
Did you yet?
It's a very consuming hobby. I've made 15 x 2.5 kg cheeses in the past 5 weeks, all different, because the cheeses are so many and the life is so short.
I must say, had to wonder why Gav had a concrete block in his Title pic.....
Stilton is cheese 1!
This turned out to be the BEST cheese I have made so far. It reminds me of a dessert cheese with fruit. I will make a bigger one now! OMG I can't believe I made this cheese!!!!
Congratulations 🥳
Very nice.👩🌾👩🌾👩🌾
😢 I curse my allergy to penicillin. I love so many cheeses having lived all over Europe, but cannot eat any Bleu cheeses at all. Not unless I wish to die a cheesy death.
Thanks sir 🙏 please translation in Arabic ❤🎉
All that and you didn’t cut it 😔
P r o m o S M 😪
Nope, no stilton made in Stilton cuz its outside the three counties permitted in the licensing thingo
That's why I called it Stilton Style. Those rules also only apply if I was to sell this cheese, which I'm not.
@GavinWebber yes Gavin, that's why yours is called Stilton Style but most folks don't realise Stilton village ie outside the license area. I was referring to your comment at 1:50 , "maybe has now"
How do you contain the virulent Roqueforti Culture from contaminating your whole Cheese making endeavour?
Even the commercial cheese factories separate their Blue cheese Manufacturing from the other cheese making facilities that they have. I know a company that went broke because all of their other cheeses were coming out with the blue mold all over them.
Quite easy. It's called a plastic ripening box. It separates this cheese from the others I have in the cheese fridge.
This looks like pavement
Didn't even cut it open...😢
Soon, another month of maturation to go.
Can you mix milk and make a cheese fom cow end sheep and goat
Yes you can. Greek Feta for instance, is 70% ewes and 30% goats milk