Author Topic: Blues like hockey pucks  (Read 752 times)

Offline Shalloy

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Blues like hockey pucks
« on: June 12, 2013, 02:38:28 AM »
After nearly four months I wrapped my blues today and they were hard like hockey pucks. I only wiped the surface of them about 4 weeks ago and they were fine, still soft and moist. My humidity has sat around 85-90% the whole time.

I set a calendar reminder to wrap them up on the 22nd May but I let them go a bit longer. Could this be my problem? I had moisture in the maturation box and it all looked good up until now. Should I bin them? Any chance they will soften up now they are wrapped or have they dried out too much?


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Offline Boofer

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Re: Blues like hockey pucks
« Reply #1 on: June 12, 2013, 08:25:20 AM »
Is there any chance you could try to get a core sample? That might tell you a few things.

-Boofer-
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Offline stratocasterdave

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Re: Blues like hockey pucks
« Reply #2 on: June 12, 2013, 10:41:57 AM »
What did you wrap them in?

Offline Shalloy

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Re: Blues like hockey pucks
« Reply #3 on: June 13, 2013, 05:24:59 AM »
I wrapped them in the perforated foil that came with my cheese kit. I cant get a core sample as they are only 1/2 an inch thick. I only have 3 of them. Unless I stick a knife in and pull it out and see what the inside is like.

Online Schnecken Slayer

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Re: Blues like hockey pucks
« Reply #4 on: June 13, 2013, 05:31:05 AM »
I would sacrifice one and cut it in half to see what the story is. Cut a slice off and taste it.  O0
-Bill
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Offline Boofer

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Re: Blues like hockey pucks
« Reply #5 on: June 13, 2013, 07:54:27 AM »
Silly question...why are they so thin?

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Offline jwalker

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Re: Blues like hockey pucks
« Reply #6 on: June 13, 2013, 09:11:08 AM »
Silly question...why are they so thin?

-Boofer-

Yes , that seems awful thin , perhaps that is the reason they are so hard , just too thin to hold moisture.

Just a guess.

Cheers , Jim.
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Offline Shalloy

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Re: Blues like hockey pucks
« Reply #7 on: June 19, 2013, 06:27:01 PM »
Well maybe not 1/2 an inch thick. Possibly more like 3/4 inch. Thats just the size they reduced to min the molds. They were slightly bigger but I lost a slight layer when I scraped of the mould.

It was only a small batch. I will sacrifice one and see how it looks.

Thanks.

Offline John@PC

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Re: Blues like hockey pucks
« Reply #8 on: June 21, 2013, 05:08:50 PM »
I've made some small blues but they've been at least >1" thick.  Also I get very impatient and pull the consumption trigger early.  I have a question for the oldies:  is there an optimum ht. x width ratio for blues?  I've seen tall and small, but since blues are the only cheese I know of that is pierced and also grows surface mold is there a good rule of thumb? 

Online Schnecken Slayer

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Re: Blues like hockey pucks
« Reply #9 on: June 21, 2013, 06:47:43 PM »
The recipe at http://curd-nerd.com/soft-cheese-recipes/blue-cheese/ recommends that you "Stack the cheeses on top of each other and ripen the cheeses at 95% humidity at 10 degrees Celsius"

Maybe this would keep them moister?
-Bill
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