How to make Stilton Style Cheese at Home - Full Process with Taste Test

[@daVinciJane]

Melton?!! Melton Mowbray is where my grandparents lived 🥰 Stilton and pork pie were always part of my visits.

[@3000waterman]

We have an hilarious French cheese snob friend who came to visit, scoffing at English cheeses. That didn't last long, after a visit to an English cheese deli. He now returns regularly to buy English cheeses. Stilton renders him weak with pleasure. Stilton, poached pears, vintage Port - they're what God orders at Fortnum & Mason, for Christmas. Also, try creamy Stilton on crushed-nut bread, with sliced poached pears on top. Phwoar!!!!

[@lencawthraw6802]

Not sure why the French have to be so snobby and dismissive about food in general. We make beautiful cheeses all over the Uk which I love and I know wonderful cheeses are made all around the world. I wouldn’t limit my experiences because of my ego.

[@curdnerd]

Ahhhh Stilton. One of my absolute favourites! I've made this cheese a few times, and it always turns out great! Yours looks wonderful! When I make it, rather than breaking the curds up with my fingers, I use my curd knife to cut it into (roughly) 1.5cm cubes. This way, when I put the curds into the hoop, the cheese has larger air gaps inside due to the shape of the curd cubes, and you end up with more internal gaps and more mould growth in the gaps. 👏

[@philgavin]

Perhaps a topic for a future video: How to turn a cheese into a high-temperature cheese, so that it will hold its shape in a sausage.

[@carolzilko2643]

There is nothing like slices of Stilton with a cold sliced pear (any variety!). Delicious, and a perfect dessert or snack.

[@The_fallen_one666]

I've been watching for awhile now and i now started to make my own cheese thank you for the help

[@it-is_pronounced_reetuh]

I literally hate cheese with all my forces and I just couldn't stop watching this video. It's so interesting!

[@ZenaHerbert]

It's a bit disappointing when a project doesn't quite come out as you wanted, even when the results are really very good. You took it on the chin, matey. Well done. And thank you. Hello from England.

[@arjen-de-vries]

Hi Gavin, I brew beer for 15 years now and staring with cheese now. Its all about fermenting isn’t it :-) You really should redefine “perfect” because that is what nature is serving us. And so I guess your Stilton is perfect! And maybe looks a bit more like gorgonzola or roquefort… That even makes it more unique! Love your vids!

[@kylelenci]

Hey Gav love your videos. Wondering if 10 weeks was too short and 4 months too long, how to producers & importers balance quality when they’re shipping & selling cheese in the Aussie market all the way from the UK?

[@thinkpositive550]

I just found your chanel (and subbed). Currently I live in Costa Rica and unfortunately the cheese they make here has a lot to be desired. So I buy imported cheese, which is not readily available either in the town where I live. I haven't seen blue cheese in a couple of years, so the thought of eating Stilton has my mouth watering. I'm grateful for your videos and I am going to research to see if I can find any of the ingredients to make this cheese or your blue cheese (I haven't seen that video yet). Thank you for sharing your talent with us!

[@sambond0079]

I heard somewhere that you can use the mould from store bought blue cheese to make your own cheese. Same with things like brie and camembert. Does anyone know if that's true and has anyone tried it? Great channel by the way, Gavin. Learning lots. Cheers.

[@Petulant_Kragg]

Where's all the Italians??? Bruh

[@Pablo-482]

I know, I’m here for that too

[@pcharliep61]

G'day Gavin, great cheese I have made a couple using your previous recipe and both times came out great. 👍👍👍👍👍👍👍👍👍👍👍👍👍👍😋😋

[@GavinWebber]

Nice one! Thanks Charlie!

[@NicolAeBartolomeo]

Great content !!! Thank you

[@GavinWebber]

My pleasure!

[@jasonparker5171]

Hi Gavin I have had this Stilton sitting for 4 days now. I haven't really seen any blue in it, is there anything you can suggest. Keep in mind I live In qld and its winter here, should or could I leave it a little longer

[@Samuel-yd7po]

On my list now for my next cheese 😊

[@chrism.8105]

As for long term storage for a blue style cheese, you recommend vacuum seal? The perforated foil even in standard refrigerator will not protect the cheese long term. Thanks for your time

[@GavinWebber]

Yes, absolutely. it does work if kept at 4C

[@robintait1688]

Thanks for the stilton video. As usual have learned heaps. I have a question though would you do the same again going for the taste not the style?

[@GavinWebber]

Yes, absolutely

[@OSheaDean]

Rocket, pear, honeyed walnuts, lashings of Stilton 😊

[@lancer525]

Hello Gavin! I hope all's well with you... I have the possibility of obtaining raw cow's milk, and I was curious if thought this cheese could be made with it. I also can only find Ultra-pasteurized cream here in the US, and don't know if this would work either. Your thoughts and expertise would be welcome!

[@GavinWebber]

Yes, perfect. Here is my pasteurisation video if you need it for the raw milk; kzbin.info/www/bejne/gJ7Hia2met2IrNE

[@alhachlibou3lam94]

انت مبدع ياصاديقي

[@iamcoolalot]

fantastic, thanks for this gav

[@GavinWebber]

My pleasure!

[@Choso_ig]

I love cheese

[@josegonzales54195]

When will you be doing another live Q and A?

[@GavinWebber]

Tomorrow

[@ObliviAce]

Hi Mr Webber, I'm currently looking for a cheese that is high in protein but does not utilize any rennet (a.k.a acid-set cheeses) and i found this cheese called "Harzer" which is a regional cheese from germany and is low in fat by high in protein. Any chance you could consider making a video on that cheese?

[@GavinWebber]

Is that cheese the same as handkase? I do have a video on that cheese soon.

[@peterking8586]

⁠​⁠@@GavinWebberI don’t think so, handkäse literally means Hand cheese & comes from Southern Hesse in Germany. Whereas Harzer originates in the Harz mountains in Germany.

[@ObliviAce]

@@GavinWebber Peter already answered, no it isn't. It is its own completely different cheese. I've gotten a link from wikipedia for you to look into the cheese if you want to look into it...

[@dedsert9653]

I think it was the aluminium that made it squishy, like roquefort. it's supposed to be a hard rind on stilton.

[@arletaarleta5332]

wouldn't it be easier to cut it with a regular knife?

[@TTTitusss]

Greetings Sir Webber...

[@GavinWebber]

Greetings my curd nerd friend.

[@MrRobinGoodhand]

Hey Gavin, greetings from Canada. The story of Stilton Cheese, as you narrated is truly interesting: and yes, "Stilton Cheese" is not made in Stilton. To be called real Stilton, (because of PDO regulations), the cheese must be made in one of the following counties : Nottinghamshire, Leicestershire, or Derbyshire. Sadly, the village of Stilton sits in Cambridgeshire, just a few miles away, so no cheese made in the village of Stilton, can be called "Stilton Cheese", I had heard, however, that there was a movement afoot to change that. There you go, fact stranger than fiction. I wonder if your claim to make "Stilton cheese" at the beginning of the video will get you back in hot water again - I am thinking of the Parmesan cheese story you shared a few years ago when the authorities in Italy went crazy over your video.

[@Tim.Stotelmeyer]

After the first month could you cut the cylinder up into say 2.5 cm chunks to speed up the veining and maturation?

[@GavinWebber]

No, it develops better when intact.

[@OSheaDean]

Have UK cheeses lost their DOP since brexit?

[@GavinWebber]

Not that I know of.

[@callibur2215]

Hallo

[@thewrenchreviews9986]

Stilton is cheese 1...this is known. Speak the name in hushed and reverent tones....lol. I do like Stilton.

[@ConspiracyPundit]

I have lived in China for the past ten years and before that lived in the USA until I became a citizen, in both countries getting decent cheese was a nightmare. So I have decided to have a go at making my own. What an utter ballache this procedure is. I am totally sure they never did half of what you did to produce cheese Silton or otherwise. Now I totally get adding something to offset using pasteurised milk, I make my own Greek-style yoghurt and have experimented using UHT milk and cream, it does not work! Now I can get Danish blue here and have heard that if you crumble a little of that into the curds at the salting stage the mold from the Danish with grow in the Stilton. Why the Chinese do not make their own Cheddar, cream and plain yoghurt blows my mind. I visited Hong Kong recently and purchased some stilton, matured cheddar and Scotch eggs. Now my wife who is Chinese loved the Stilton and went gaga for the Scotch eggs. If anyone has the capital to start up a company on the mainland making, pies, pasties, pork pies, scotch eggs and cheese they would make a killing. Ditto with making craft beers and Ciders. The Chinese in my part of the south love apple cider vinegar drinks, pork and pastry. This is a no-brainer that they would munch on pork pies, and scotch eggs whilst supping on a farmhouse cider. I will have a go with the Stiltonesk, but it would be radically reduced with the additives.

[@aleksandrtimchenko7844]

what an antisanitorium !

[@SedriqMiers]

Stilton cheese, is the pièce de résistance for those connoisseur's of hobo's dk cheese. Now scrape those flakes of hobo's knob rotting dk cheese (aka Stilton cheese) and sprinkle them on your crusty cob ! Nothing beats nimbling on a crusty cob with flakes of hobo's knob !

[@christianhansen3292]

Stewton or Stilton? lol

[@B.V.Luminous]

Yes, of course!

[@Psi105]

Stilton cheese is probably the thing I miss the most after becoming vegan. Hopefully, once that new 'cow milk from yeast' thing is perfected I can make some Stilton.

[@jishani1]

yeast are living organisms as well, should probably stop eating anything containing yeast. including using it for a cheese replacement. wouldn't want to be a hypocrite after you've told everyone you're a vegan ad nauseam.

[@hoads123]

Not sure why I watch these. Lactose intolerant. Enjoy it for me!