Gribalton (based on blue Stilton)

Gribalton (based on blue Stilton)

Category: Dairy and egg dishes

Kitchen: english

Ingredients
Goat milk	10L
Mesophilic starter culture
Rennet extract
Calcium chloride
Penicillium roqueforti

Cooking method

• from Anglo Nubian goat milk
• This is Gribalton (Stilton). Cheese like that.
• To be honest, it was invented in England. The story went like this: “... Stilton owes its fame to Cooper Thornhill, the owner of the Bell Inn in the village of Stilton on the Great North Road. In 1730, Thornhill was passing through Leicestershire, where he tasted an amazingly tasty blue cheese on a small farm. Thornhill liked the cheese so much that he immediately bought the exclusive distribution rights for the cheese. Soon a cart loaded with cheese drove up to the Kolokol tavern. In those days, stagecoaches, moving from London to Edinburgh and back, stopped in Stilton for rest, so that the legends of the blue Stilton very quickly spread throughout England.…. "
• But, by the way, in the village of Stilton, which gave the name to this cheese, it is forbidden to produce it, since this village is not in the county where the European certificate is valid. Here is the reason for England's exit from the EU.
• Therefore, we also decided to call this cheese GRIBALTON. Let them. And then sit, answer the notes, instead of doing business.
• 
• Evil English argue that Stilton goes well with celery and broccoli, because the product is added to salads and vegetable puree soups. According to the English tradition, Stilton cheese is served with fresh bread or biscuits. Well, what can you do? Well these are the British. A little bit - cabbage and cookies.
• But another tradition is quite acceptable and worthy of being accepted. Stilton is usually served with port.
• 
• So Gribalton. He's Stilton.
• One of the main conditions for success in the process is cleanliness. Therefore, everything that we will use is best sterilized. Boil the inventory in the saucepan in which we will cook the cheese.
• 
• A few words about such measuring spoons. The doses of starter cultures and bacilli cultures that are needed for making cheese are small and measuring them with such spoons is very convenient.
• But more on that in due time.
• 
• But the main condition for having your own Gribalton, however, like any other cheese, is the presence of real MILK !!! If it is not there, do not use it, no matter how hard you try, but you will not succeed. Just waste your time, effort and money.
• We have such milk. Such goats bring it to us. These are Anglo Nubian goats. The milk of these goats, in addition to its unique quality indicators (fat content over 8%, protein content up to 4%, high density), is completely devoid of the main drawback of goat milk - the very notorious goat "flavor". And the taste of these goats' milk is "sweet and creamy", they also say "ice cream", very pleasant.
• 
• We take ten liters of such milk. And the first thing we do is heat it up to thirty degrees.
• 
• With the help of those same measuring spoons, we measure out the required amount of ferments and other ingredients necessary for the preparation of this cheese.
• 
• Add measured mesophilic starter culture and Penicillium roqueforti to the milk, which will provide blue veins inside the head of the cheese, as well as its exquisite taste.
• 
• We stand for about five minutes so that the grains swell and soften, and then gently, but thoroughly stir them in milk.
• After that, leave the pan with the future cheese alone. For thirty - forty minutes.
• 
• Using the same measuring spoons, measure out the required amount of rennet and calcium chloride. Dissolve them in a little water. Boiled, of course.
• 
• And after the past half hour, add these solutions to the pan.
• 
• To stir thoroughly.
• And leave it alone for an hour and a half.
• 
• And now, an hour and a half later, such a curd of cheese is taught. Dense, elastic, but at the same time very delicate.
• 
• The curd should be cut into cubes about two and a half by two and a half centimeters in size.
• 
• Then let it stand a little so that the whey separates better from the cubes.
• And stir gently for twenty minutes. You need to act very delicately so that the cubes do not crumple.
• 
• Then, using a colander, sieve and a small scoop (be sure to remember to boil the entire inventory before use) remove the whey from the pan.
• 
• Remove the curd from the pan.
• Put in a colander to drain the whey.
• 
• There, in a colander, the grain is very neatly, as they say, turn over and with a light compaction, we achieve an even more thorough separation of the whey.
• 
• Before use, the form must be rinsed with boiling water. Carefully.
• 
• Putting the grain in the mold, we continue to squeeze the whey a little. But delicately.
• 
• The holes in this mold are not very large, so it is worth draining the serum out of the mold in this way.
• 
• This is how the future cheese will look like, laid out in a mold.
• 
• Close the mold and leave five kilograms under pressure for ten hours. At room temperature.
• 
• Here's a head turned out. Quite dense structure.
• 
• 
• And we cut the head. The result should be cubes. The size maintains the same - two and a half by two and a half centimeters.
• 
• Add salt and mix the cheese cubes well, thoroughly but gently.
• 
• And again we put the cubes into the mold. We tamp and grind. But without fanaticism. Exclusively for density.
• 
• The shape, that is, the head in the shape is again under the press of five kilograms. Five o'clock. At room temperature.
• Then turn the head over and again under the same press for another five hours.
• 
• And then we transfer the head to the container. The cheese is aged for the first three days at room temperature. Be sure to turn it over twice a day and do not forget to remove excess moisture. Wipe the container, change paper towels in the litter.
• 
• Ideally, by the end of the third day, the cheese will dry out. And in some places flowering will begin to appear, as they say.
• 
• Then put the container in the refrigerator. The temperature of the content should be eight to ten degrees.
• During the first week, the cheese will look like this.
• 
• What is important for the first week of cheese ripening?
• First, the humidity. The container must be wiped dry. And change the napkins with which the bottom of the container is lined.
• 
• And every day, wipe the cheese with a swab soaked in a solution of salt (a tablespoon of salt per five hundred grams of water). Delicately, trying not to wrinkle the surface. Just wipe clean. Slightly.
• 
• 
• And then it would be nice to hold the cheese a little under the fan, dry it.
• 
• And after two weeks, you need to pierce the head of cheese. In different directions. The best way to do this is with a wooden toothpick. But you can also use a knitting needle, for example.
• 
• 
• Gribalton (Stilton) is permeated with such thin blue streaks of mold. This is the result of the activity of the very bacteria Penicillium roqueforti. That's why we pierced the cheese heads to deliver air to the core.
• It takes Gribalton-Stilton four months to mature. In addition, this cheese has a spicy taste and aroma characteristic of moldy cheeses.
• 
• According to studies, 75% of men and 85% of women claim to have strange and vivid dreams after eating at least 20 grams of this cheese half an hour before bedtime.
• Angela at the meal!
• 

The dish is designed for

1200 grams

Time for preparing:

4 months

Ivanitch! Handsome man is raw! and the presentation is as always enticing
What mesophilic starter was used in this cheese? Is the container closed while the cheese is ripening?
Now we have a crazy heat, I cook quick cheeses like Imeretian, and I really want to do something solid again. Closer to autumn I will try to cook your Gribalton.

In the sense of what mesophilic?
Yes, the container is closed. Ripens, as I wrote, in the refrigerator. At 10 (maximum) degrees.

[Ivanych]

Ivanych, so much work, but the result is worth it. Great cheese. Thank you)

Luxuriously!!! For the photo, a separate respect

Ivanych, why do you put calcium chloride, like your milk is not pasteurized.
cool measuring spoons you have. I also use these, I just asked my husband to engrave 1 \ 2, 1 \ 4, etc. on them, which means English. share dash, pinch ...

Goat's milk. Therefore, we add. For proteins to bind better.

Ivanych, as always, you can drown in saliva from photos. I just wanted to take a piece into my mouth. Thank you!

[Ivanych]

Ivanych, super!
As always, reading your recipes is drooling.
Honestly, I read the topic as "mushroom", I thought that a dish of mushrooms for speed

[Zhenya]

Zhenya, and you also have your own dairy factory? I am in a culture shock from how people work and try to produce something miraculous with their own hands into the light of God, and do not sit on the priest evenly. Respect! It is so expensive and not easy to create something good.Ivanych, for me it is simply unattainable, both goats and a cow ... There is so much trouble, worries and worries with them ...

[Ivanych]

In the sense of what mesophilic?

Ivanych, well, they are different, with different bacterial composition, etc. Which one did you use? I understood about the container, I thought about it
And we also need marinades for cherries)))
Asya, a funny milkman brings me milk every Tuesday))) I take four three-liter bottles, cook cheese, remove some of the cream for butter, sour cream or ice cream. I cook cheese only for myself, we can eat it in tons And I really like the process, I'm a straight fan For six months now, Parmesan with Romano ripens in the refrigerator, Gouda for two months ... I thought about a separate refrigerator

If you are familiar with the production of cheeses, you will choose the dosage of sourdoughs and molds, and if not, then it is better to start with simpler cheeses.

Natasha, I have one friend who caught fire to cook cheese, read a lot of different recipes on the internet and took up brie right away, he says, the easiest way. And I started with the fact that I bought the cheapest milk in the store, I don’t want to cook cheese anymore))) And I don’t care that it wouldn’t hurt to study the theory, it’s not so difficult.

[Ivanych]

Great theme, wonderful photos, gorgeous cheese! Ivanych, thank you very much! Thank you for inspiring by your example to find new solutions in life, especially when your hands give up!

[Ivanych]

Ivanych, carefully read the Forum Rules. Photos removed.

[Ivanych]

Ivanych, carefully read the Forum Rules. Photos removed.

Excuse me. Corrected. They steal photos. So I brand.

Added Wednesday 20 Jul 2016 11:30 pm

Colleagues, I repeat, sorry for the tediousness. There will be no cheese without real good milk. No matter how hard you try. Parodies can be made, but the real will not work. At production sites, where they use ... after all, milk is made so-called. normalization of milk. Dry concentrates, all sorts of flavor enhancers are added to it. preservatives ... and so on. That is, they make raw materials from milk for the production of cheese. Again, this is where they use at least some milk, and do not make raw materials directly from powders and other dry ...