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Curd Nerd Newsletter Edition #3
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Stilton Update
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G'day Curd Nerds. Welcome to the third curd nerd newsletter.
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The Stilton-style cheese that I made back on 25th April 2023 was 10 weeks old this week, so I wanted to see how it was progressing. Now, of course, I didn't want to cut it open just yet, so I used a tool known as a Cheese trier or Cheese iron.
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A cheese trier can be used to take a core sample of a truckle of cheese without destroying the structural integrity of the rind. Watch the video to see how I determined that the Stilton was not quite ready. The blue vein development was growing nicely, but the core was still a little immature. It was a little pasty and not smooth and creamy like one would expect with this style of cheese.
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So the decision was to leave it for another two weeks and then try it again. It's been ages since I made blue cheese, so this has been a great learning experience, not only for me but for the curd nerd community as a whole.
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Next week's video tutorial will be my nemesis cheese, Cottage cheese. One would think that a simple cheese like this would be easy, but alas, even the Cheeseman has some challenges. So stay tuned to my YouTube channel, Gavin Webber, for more exciting tutorials!
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This week's special offer is the very useful tool that every home cheesemaker should own, the Cheese Trier.
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Use coupon code coresample at checkout and get 5% off this product.
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Cheese Trier Stainless Steel
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Made from stainless steel, based on an antique Dutch cheese iron design, this cheese trier is just the right size for small wheels of cheese such as those we make at home. A perfect gift for the gourmet cheesemaker or eater.
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Dimensions; L 18cm x W 7.5cm
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$44.30 inc GST
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