Author Topic: Making a blue  (Read 1215 times)

Offline daithi23

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Making a blue
« on: October 16, 2012, 01:54:18 PM »
Hi all, I'm quite new to making cheese and I'm starting my first blue cheese. As I don't want to over-complicate things I'm not aiming for any particular type of blue cheese - just a successful one! Here's a few questions I have.

After adding rennet is it okay to leave the curd overnight even if I've achieved a clean break and it's ready to be cut? (Say , if it's late at night and I don't have time)

What size should the curds be cut? And why?

Do the curds have to be pressed? What weight?


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Offline Sailor Con Queso

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Re: Making a blue
« Reply #1 on: October 16, 2012, 02:11:24 PM »
Blues are all created differently, but you would NOT leave it overnight without cutting & draining. Search the Forum. There are lots of recipes.
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Offline daithi23

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Re: Making a blue
« Reply #2 on: October 16, 2012, 03:11:35 PM »
Thanks, why would you not leave it overnight, what would happen to it?

Offline bbracken677

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Re: Making a blue
« Reply #3 on: October 16, 2012, 03:19:31 PM »
The short story is: The time between adding rennet and cutting the curds determines moisture content, (among other things) eventually, of the cheese.  Most recipes vary according to the style and type of cheese (if it is a dry cheese, such as a parmesan, you cut it sooner. If it is a moister cheese, such as a brie, you cut it later) and have definite guidelines as to when to cut the curds. For a blue cheese you will be cutting the curds within 30 minutes to an hour or so of adding rennet depending on the condition of the curd and how long it took to get a clean break.

Huge difference between an hour and 8-12 hours....if you want a successful blue, then do not extend make times such as that....

Offline daithi23

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Re: Making a blue
« Reply #4 on: October 16, 2012, 04:25:08 PM »
Thanks, that's very helpful. As I didn't see anywhere not to leave it overnight I thought it might be okay! The differences in recipes aren't usually explained and as a novice there's a lot of things I don't understand yet. Some recipes all for the curds to be left sit for different amounts of time after being cut - what difference does this make to the chesse?


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Offline bbracken677

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Re: Making a blue
« Reply #5 on: October 16, 2012, 07:14:40 PM »
Generally the longer the curds sit (typically stirred at intervals) after being cut results in more whey expulsion from the curds. The size you cut the curds into also affects how much whey is expelled from the curds (more surface area). There are other effects to the duration of whey expulsion, particularly an increase in acidification as well as loss of calcium.

Offline Boofer

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Re: Making a blue
« Reply #6 on: October 17, 2012, 12:24:14 AM »
particularly an increase in acidification as well as loss of calcium.
Which typically results in a dry, crumbly, sour cheese.  :o

Are you using a book? A new one that came out recently is excellent and covers a lot of information in a very readable style. Good book for beginners or advanced cheesers.

Mastering Artisan Cheesemaking by Gianaclis Caldwell.

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Offline daithi23

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Re: Making a blue
« Reply #7 on: October 17, 2012, 04:20:04 AM »
I bought a book based on it's Amazon reviews (4.1 out of 5) but it's not great so I'm looking for another one. I'm definitely not an advanced user but I like going in-depth. Any more recommendations for books that gives a lot of information? Sorry if I'm going off-topic here...

Offline bbracken677

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Re: Making a blue
« Reply #8 on: October 17, 2012, 05:36:20 AM »
The book Boofer suggests would be a great addition to any cheesemaker's library....highly recommended.

Offline SwiftPint

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Re: Making a blue
« Reply #9 on: October 17, 2012, 07:01:07 AM »
That book looks great,  but not out in the UK til March according to Amazon  ???
Might have to get a copy shipped over for Christmas!


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Offline daithi23

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Re: Making a blue
« Reply #10 on: October 18, 2012, 07:21:57 PM »
It's available from The Book Depository alright which is now owned by Amazon so I don't know why Amazon don't have it. Special European edition maybe? Are UK and US measurements different? I only understand metric, might have to go through the book with a pen and Imperial to Metric converter!

http://www.bookdepository.co.uk/Mastering-Artisan-Cheesemaking-Gianaclis-Caldwell/9781603583329

Offline SwiftPint

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Re: Making a blue
« Reply #11 on: October 19, 2012, 03:08:20 AM »
oh cool,  nice spot Daithi! 
When Amazon showed it as not out until March 2013 I figured it must have been a different Edition,  good to see that I can get the book sooner than that from a UK site!


Offline Boofer

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Re: Making a blue
« Reply #12 on: October 19, 2012, 08:59:35 AM »
I only understand metric, might have to go through the book with a pen and Imperial to Metric converter!
No need to do your own conversions. She has thoughtfully given both.  8)

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Offline SwiftPint

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Re: Making a blue
« Reply #13 on: October 19, 2012, 09:16:32 AM »
Fantastic news!!   :)

So many of my Homebrew books are in US only, it drives me crazy doing all the conversions!