Stilton
https://fromaggio.com/products/microbial-rennet-for-hard-cheese||https://fromaggio.com/products/fromaggio-salt-for-cheesemakingStilton is a rich and creamy blue cheese with a crumbly texture and a tangy, slightly sweet flavor profile. Made from cow's milk, it's aged for several months, allowing its distinctive veining of blue-green mold to develop and intensify its flavor. When you take a bite, the initial richness gives way to a subtle nutty taste and a hint of earthy undertones. Often served with crackers, fruit, or nuts, Stilton is a popular choice for cheese boards and is particularly delightful paired with sweet accompaniments like figs or honey. Its robust yet nuanced flavor makes it a favorite among cheese connoisseurs.1. Instructions
Please ensure that all parts are cleaned and sanitized. Then insert the plastic drainer into the heating pot, and add the Hard cutter/mixer on the shaft by pushing it down as far as possible.
2. +Milk
Please add: 3 liter of pasteurized cow milk.
Tip: *Also add 240g 35% butterfat heavy cream.
3. Heat
Time: 00:50:00
Temperature: 31 °C
Speed: 30 RPM
4. +Ingredients
Please add:
2 g of Mesophilic Culture
Tip: Sprinkle the mesophilic culture over the top of the milk. **Alternately - ⅛ tsp if you’re using a different culture (like CHOOZIT 11 MA)
5. +Ingredients
Please add:
0.02 g of Penicillium Roqueforti Mold
Tip: **Sprinkle “1/64” of a tsp. of the Penicillium Roqueforti Mold over the top of the milk. “A pinch” A little does a lot!
6. Heat
Time: 00:05:00
Temperature: 31 °C
Speed: OFF
Tip: Rehydrating Culture and mold.
7. Mix
Time: 00:01:00
Temperature: 31 °C
Speed: 30 RPM
8. Heat
Time: 01:00:00
Temperature: 31 °C
Speed: OFF
Tip: Let Ripen for the next hour.
9. +Ingredients
Please add:
8 drop(s) of 8
Tip: Dissolve the Calcium Chloride in ⅛ c water before adding to the milk.
10. Mix
Time: 00:00:30
Temperature: 31 °C
Speed: 30 RPM
11. +Ingredients
Please add:
2 g of Fromaggio Microbial Rennet for Hard Cheese
Tip: Dissolve your rennet in 1/8 of a cup of water before adding to the milk. **Alternately - If you are using single strength Liquid Animal Rennet add ⅛ - ¼ tsp (depending on your rennet strength) with an ⅛ c water.
12. Mix
Time: 00:01:00
Temperature: 31 °C
Speed: 30 RPM
13. Heat
Time: 01:30:00
Temperature: 31 °C
Speed: OFF
Tip: This is where the magic happens! ** Before proceeding to the cut step, make sure you have a clean break. (pause your machine and check your curd formation just before it switches to cut)
14. Cut
Temperature: OFF
Cut Size: Hard
15. Heat
Time: 00:05:00
Temperature: 32 °C
Speed: OFF
16. Mix
Time: 00:20:00
Temperature: 32 °C
Speed: 30 RPM
17. Drain
To drain, lift up the drainer by the handle. Put the mesh strainer on top of the heating pot, and the drainer inside of the mesh strainer
Time: 01:30:00
Tip: **In that 1 ½ hours, lift and turn your curds to break into smaller pieces. Transfer curds to cloth and suspend the cloth of curds so that it may drain under its own weight. 45 minutes or until dripping stops.
18. Instructions
Ladle curds into a cloth lined mold and press using light pressure (6-8lbs) flipping 4 times over a period of 24 hours at room temperature.
19. +Ingredients
Please add:
12 g of Fromaggio Salt for Cheesemaking
Tip: Remove curds from mold. Sprinkle 12 g of salt over the curds while gently breaking up larger curds. Allow curds to sit for 15 minutes before gently ladling curds back into a cheesecloth lined mold. Place the follower on the mold, press lightly (don’t press them for their secrets, just use a little bit of a heavy hand like they have something you want) and rest on top of a draining mat inside an open container. Flip cheese every three hours on day one then once a day for the following 3 days while keeping container free of standing liquid. (if any) Unmold cheese. If it doesn’t stay together, remold it and push down lightly to reset for another day. Keep container dry and free from liquids. Place set up unmolded cheese in a ripening container on top of a draining mat. Let cheese ripen at 53°F (12°C) with 85% humidity.
20. Affinage
Time: 2880:00:00
Temperature: 12 °C
Humidity: 85%
Tip: For the first week, wipe down the surface of the cheese with a 5-6% salt water brine daily. By the third week, the cheese will show signs of a surface mold. At this point, using a thin poker, pierce the cheese completely through all over the surface in all different directions to ensure the growth of the internal bleu mold. Flip cheese once or twice a week for the remaining 3-4 months.
Please ensure that all parts are cleaned and sanitized. Then insert the plastic drainer into the heating pot, and add the Hard cutter/mixer on the shaft by pushing it down as far as possible.
2. +Milk
Please add: 3 liter of pasteurized cow milk.
Tip: *Also add 240g 35% butterfat heavy cream.
3. Heat
Time: 00:50:00
Temperature: 31 °C
Speed: 30 RPM
4. +Ingredients
Please add:
2 g of Mesophilic Culture
Tip: Sprinkle the mesophilic culture over the top of the milk. **Alternately - ⅛ tsp if you’re using a different culture (like CHOOZIT 11 MA)
5. +Ingredients
Please add:
0.02 g of Penicillium Roqueforti Mold
Tip: **Sprinkle “1/64” of a tsp. of the Penicillium Roqueforti Mold over the top of the milk. “A pinch” A little does a lot!
6. Heat
Time: 00:05:00
Temperature: 31 °C
Speed: OFF
Tip: Rehydrating Culture and mold.
7. Mix
Time: 00:01:00
Temperature: 31 °C
Speed: 30 RPM
8. Heat
Time: 01:00:00
Temperature: 31 °C
Speed: OFF
Tip: Let Ripen for the next hour.
9. +Ingredients
Please add:
8 drop(s) of 8
Tip: Dissolve the Calcium Chloride in ⅛ c water before adding to the milk.
10. Mix
Time: 00:00:30
Temperature: 31 °C
Speed: 30 RPM
11. +Ingredients
Please add:
2 g of Fromaggio Microbial Rennet for Hard Cheese
Tip: Dissolve your rennet in 1/8 of a cup of water before adding to the milk. **Alternately - If you are using single strength Liquid Animal Rennet add ⅛ - ¼ tsp (depending on your rennet strength) with an ⅛ c water.
12. Mix
Time: 00:01:00
Temperature: 31 °C
Speed: 30 RPM
13. Heat
Time: 01:30:00
Temperature: 31 °C
Speed: OFF
Tip: This is where the magic happens! ** Before proceeding to the cut step, make sure you have a clean break. (pause your machine and check your curd formation just before it switches to cut)
14. Cut
Temperature: OFF
Cut Size: Hard
15. Heat
Time: 00:05:00
Temperature: 32 °C
Speed: OFF
16. Mix
Time: 00:20:00
Temperature: 32 °C
Speed: 30 RPM
17. Drain
To drain, lift up the drainer by the handle. Put the mesh strainer on top of the heating pot, and the drainer inside of the mesh strainer
Time: 01:30:00
Tip: **In that 1 ½ hours, lift and turn your curds to break into smaller pieces. Transfer curds to cloth and suspend the cloth of curds so that it may drain under its own weight. 45 minutes or until dripping stops.
18. Instructions
Ladle curds into a cloth lined mold and press using light pressure (6-8lbs) flipping 4 times over a period of 24 hours at room temperature.
19. +Ingredients
Please add:
12 g of Fromaggio Salt for Cheesemaking
Tip: Remove curds from mold. Sprinkle 12 g of salt over the curds while gently breaking up larger curds. Allow curds to sit for 15 minutes before gently ladling curds back into a cheesecloth lined mold. Place the follower on the mold, press lightly (don’t press them for their secrets, just use a little bit of a heavy hand like they have something you want) and rest on top of a draining mat inside an open container. Flip cheese every three hours on day one then once a day for the following 3 days while keeping container free of standing liquid. (if any) Unmold cheese. If it doesn’t stay together, remold it and push down lightly to reset for another day. Keep container dry and free from liquids. Place set up unmolded cheese in a ripening container on top of a draining mat. Let cheese ripen at 53°F (12°C) with 85% humidity.
20. Affinage
Time: 2880:00:00
Temperature: 12 °C
Humidity: 85%
Tip: For the first week, wipe down the surface of the cheese with a 5-6% salt water brine daily. By the third week, the cheese will show signs of a surface mold. At this point, using a thin poker, pierce the cheese completely through all over the surface in all different directions to ensure the growth of the internal bleu mold. Flip cheese once or twice a week for the remaining 3-4 months.