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Home-made Stilton-type cheese: Difference between revisions
Home-made Stilton-type cheese (view source)
Revision as of 16:58, 21 December 2021
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{{Template:CookTools}} | {{Template:CookTools}} | ||
{{Template:AdvancePreparationIcon}} | {{Template:AdvancePreparationIcon}} | ||
{{recipesummary | {{recipesummary | ||
|TotalCalories = 11520 | |TotalCalories = 11520 | ||
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|PrepTime = 6 days plus maturation period | |PrepTime = 6 days plus maturation period | ||
|CookTime = None | |CookTime = None | ||
|Image = [[Image:Home-made Stilton cheese.jpg | |Image = [[Image:Home-made Stilton cheese.jpg|alt=Electus]] | ||
}} | }} | ||
==Prepare 24 hours in advance!== | ==Prepare 24 hours in advance!== | ||
Remember, you need to prepare the freeze dried [[Penicillium Roquefortii]] 24 hours in advance of making the cheese. I always forget. | Remember, you need to prepare the freeze dried [[Penicillium Roquefortii]] 24 hours in advance of making the cheese. I always forget. | ||
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<span class="review"> | <span class="review"> | ||
<span class="reviewHeader"> | <span class="reviewHeader"> | ||
=== | ====Random recipe review==== | ||
</span> | </span> | ||
''<span class="reviewTitle">Better than Roquefort</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5 </span> | |||
<span class="reviewDesc">So pleased with this, it was better than stuff we bought in France!</span> | |||
<span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | |||
{{RecipeLine}} | {{RecipeLine}} | ||