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Curd Nerd Newsletter Edition #9

Stilton Style

G'day Curd Nerds. Welcome to the 9th Curd Nerd newsletter. This week's free video tutorial is the Stilton Style Taste Test which I published recently.

You may have seen the cheese-making video tutorial for this cheese a few months back on my YouTube Channel. I began being diligent in my affinage for this cheese, except that about 2 months into the aging, life got in the way, and it aged for an additional month than I had planned (4 months, not 3 as per the recipe).

This extra aging softened the cheese beyond the expected firmness of a traditional Stilton, however, the result was still outstanding! The cheese was a little sticky on the rind, but once cleaned up, it was easier to handle for cutting.

I used a wire to cut this cheese because of the softness and I am glad I did. The wire helped the cheese maintain its structural integrity, so that it didn't ooze apart as I was cutting it. If I had used a knife, I think it would have been a disaster with blue cheese everywhere!

The taste test was a delight. Cheesegasms abound, with my version of Stilton being creamy, umami, and with mild blue tones. It lingered a little on the palette afterwards but in a nice way. The cheese was so creamy and rich that it literally melted on the tongue, giving a decadent mouth feel like you just tried a $100 per kilo cheese. My Stilton was well worth the wait and I am glad that life got in the way of this taste test! The extra proteolysis (breakdown of proteins) during aging contributed to this melt-in-the-mouth feel.

In summary, the cheese was softer than expected, but still delicious nonetheless. If you are after a firmer cheese, then just age it for 3 months (not 4 as I did) as specified in the recipe (in the video tutorial).

Yours in Cheese,

Gavin Webber

P.S. If you've already made this cheese, just reply to this email with a photo and your tasting notes. I would love to show them during the gallery section of my next "Ask the Cheeseman" livestream!

Upcoming Video Tutorial

In next week's newsletter (I promise!), we will be featuring a new cheese creation, Cotschilli! This was requested by Kim, but I tell the story of the cheese next week! Whilst it's still in production, I am very excited about this cheese, which features onion flakes, dried chives, dried chilli flakes, and garlic powder!

Special Offer of the Week

This week's special offer is a discount, pulled from the Stilton Style video tutorial, that you can use to make this week's featured cheese. Use the coupon code stilton23 in checkout or cart to get 10% off the Blue Cheese kit and 3 baskets that I've featured below.

Blue Cheese Making Kit

$99.50 inc GST

Take the mystery out of Blue cheese by making your own at home. Our Blue Cheese Making Kit makes four delicious, gourmet cheeses: Danish Blue, Gorgonzola, Stilton, and Castello Style Blue.

Buy now
Blue Cheese Making Kit

Blue Cheese Moulds - Set of 3

$35.50 inc GST

Blue cheese moulds set of 3.  1 large and 2 medium cheese draining baskets for blue cheeses or pressing hard cheese with an optional follower. Professional quality made in Italy.

Baskets made from BPA Free food-grade plastic.

Buy now
Blue Cheese Moulds
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