Great cheese! Smooth texture with some tiny holes. Made in February and ready in May 2002.
| Our first Stilton, made using the recipe in Carroll's Cheesemaking Made Easy. Adapted to use whole goat milk, cow cream, goat mesophilic starter and liquid blue mold powder. It tastes at least as good as any Stilton I've had here or abroad. We are thrilled! | |
| Colby. Modified the recipe in Carrol's Cheesemaking
Made Easy. Used pastuerized goat milk and a 1/4 teaspoon lipase
powder.
Great cheese! Smooth texture with some tiny holes. Made in February and ready in May 2002. |
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| Double Gloucester,
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