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Ingredients
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Cheese
Accompaniments
Method
Cheese Preparation
- 1
- 2
Adding Cultures
Once the milk is heated, add 1 tsp of cultures for cheese making. Stir well and let it rest for 30 minutes to allow cultures to develop.
- 3
Adding Rennet
After 30 minutes, add 1 tsp of vegetable rennet to the milk mixture and stir gently for about 30 seconds. Allow it to sit undisturbed for another 30 minutes.
- 4
Cutting the Curd
Once the curd has formed and has a clean break, cut it into small cubes using a long knife. Let it rest for 10 minutes.
- 5
Cooking the Curd
Slowly heat the curds to 38°C (100°F) while gently stirring. This should take about 30 minutes.
- 6
Draining the Curds
Once the curds are cooked, pour them into a colander lined with cheesecloth to drain off the whey.
- 7
Salting the Curd
Sprinkle 1 tsp of salt over the curds and gently mix it in. Let the curds sit for about 1 hour to firm up.
- 8
Molding
Transfer the curds into a cheese mold lined with cheesecloth. Press down gently to shape the cheese.
- 9
Aging
Cover the mold and let it sit at room temperature for 2 months to develop flavor.
Serving Suggestions
- 10
Preparing Accompaniments
While the cheese is aging, prepare the accompaniments. Slice the fresh figs and set aside.
- 11
Serving
Once the Stilton has aged for 2 months, cut it into wedges. Serve with crackers, walnuts, honey, and fresh figs on a beautiful cheese board.
