Author Topic: Blue #2  (Read 372 times)

Offline seemunkee

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Blue #2
« on: April 15, 2013, 09:37:31 PM »
Made my 2nd blue in Feb using a recipe I got from thecheesemaker.com.  One error I made was piercing it with a bamboo kebab skewer.  There are hard reddish colored veins where it was pierced.  Could that be B linens? 
I recently got a small wine fridge and moved the second one from the beer fridge, set at 45 degrees, to the wine cooler, which is 55 degrees.  I now have some brown mold growing on it.  Should it be moved back to the colder fridge?  Let it age longer?

Offline Boofer

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Re: Blue #2
« Reply #1 on: April 15, 2013, 11:16:07 PM »
Oooh, my head hurts from standing on it to view that one pic. ::)

I might recommend that you not use a bamboo skewer inside your cheese, but instead choose stainless steel or plastic that can be more adequately sterilized (with Star-San, etc.) You may have innoculated your pristine cheese with who knows what. :o

-Boofer-
Let's ferment something!
Bread, beer, wine, cheese...it's all good.

Offline seemunkee

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Re: Blue #2
« Reply #2 on: April 16, 2013, 08:19:53 AM »
I must have been posting that for the anitpodal members. 
I'm using a clean metal skewer on my Stilton, so hopefully won't get the same issue with it.