Fancy creating and enjoying your very own Christmas Stilton?!! Over a period of 4 hours we’ll make Stilton AND set up the most delicious creamy tangy bloomy blue Chevre!
You’ll be using both goat and cows milk with a myriad of very special cultures sent to you, along with moulds for both Stilton and the goats cheese. You will require 10kgs of pressing weight for the Stilton – suggestions include dumbbells, bricks, lead weights which will be loaded onto/in the follower.
Please note – the Chevre curd will need to sit for 18 hours to ripen before ladling into the moulds. Louise will talk you through your homework. For those of you who have joined in the Camembert sessions, you’ll find some crossover in skills. Little Chevre’s are ready to eat in 4 weeks, the Stilton from 5-6 weeks but tastier if they can be matured til Christmas!
You will be sent cultures, moulds, vegetarian rennet, calcium chloride etc. Equipment lists and recipes will be emailed to you with the Zoom login emailed the week before session so it doesn’t get lost in your inbox!
As with some other zoom sessions, we will dip in and out over the 4 hours as cheese dictates our next steps – there will be time for coffee and lunch!
The standard fee of £30 applies + £25 for ingredients incl p&p.
Suitable for first time budding cheesemakers as Louise will discuss theory and maturing conditions. This would also make the most perfect gift for a foodie family member or friend.