Author Topic: Into the wide blue yonder  (Read 778 times)

Offline Spike

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Into the wide blue yonder
« on: June 16, 2013, 08:43:32 PM »
I have been inspired and encouraged by many members of the forum to give blue cheese a try. So yesterday I made my first attempt. Used ~ 1.5 tsp of a commercial blue cheese. Two gallons of whole milk. The recipe I was using did not cut the curds, but just scooped them into a cloth lined colander. Was surprised to see the flecks of blue floating in the milk, but other than that all seemed to go as I expected. 24 hours old at the moment. More to follow as it ripens. Thanks all.
Sweet dreams are made of cheese, who am I to diss a Brie. I cheddar the world and the feta cheese, everybody's looking for Stilton.


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Offline flac

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Re: Into the wide blue yonder
« Reply #1 on: June 17, 2013, 11:15:25 PM »
Being an Air Force boy and a blue lover, I like the title!

Looks good!

Offline Boofer

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Re: Into the wide blue yonder
« Reply #2 on: June 18, 2013, 08:20:04 AM »
Spike, Blue Castello is a favorite of mine. Good choice. This should be a great little cheese! 8)

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

Offline Spike

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Re: Into the wide blue yonder
« Reply #3 on: June 19, 2013, 06:55:30 PM »
Have blue!

Just like Smurfmacaw in his "First Blue" thread I found blue mold on this cheese on day 4. Nothing last night, however when I turned it this morning, lots of blue.

Planning on smoothing tomorrow and moving to the cave. Is that correct?

Then will pierce in 5 to 10 days. Any guidance when to do this?

Sweet dreams are made of cheese, who am I to diss a Brie. I cheddar the world and the feta cheese, everybody's looking for Stilton.

Offline Smurfmacaw

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Re: Into the wide blue yonder
« Reply #4 on: June 19, 2013, 07:38:40 PM »
It's cool how fast it develops.  Mine sat kind of dormant for a pretty good while after I smoothed it but it is starting to get blue on the outside again.  I'm not sure what difference it would piercing at 5 days vice 10 days.  Four days seems to be the magic number though.  I bet it smells good.


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Offline Spike

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Re: Into the wide blue yonder
« Reply #5 on: June 30, 2013, 06:20:21 PM »
Poked some holes in the blue today. I am a little concerned at the color. Pics from others who have recently started one have a tan color to them. Mine is blue/grey. I am pretty sure it is just dried blue mold, and should not be a problem. Anyone have an idea why this one looks different from others?

Sweet dreams are made of cheese, who am I to diss a Brie. I cheddar the world and the feta cheese, everybody's looking for Stilton.

Offline Spike

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Re: Into the wide blue yonder
« Reply #6 on: August 17, 2013, 05:47:48 PM »
Well, this one did not turn out well. Much too dry, and no interior coloring. It does taste like blue cheese, but the look and texture is all wrong. Will need to try again and keep it more moist.

Sweet dreams are made of cheese, who am I to diss a Brie. I cheddar the world and the feta cheese, everybody's looking for Stilton.

Offline margaretsmall

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Re: Into the wide blue yonder
« Reply #7 on: August 17, 2013, 06:00:49 PM »
That's a pity. You might have needed to pierce it again, I've had the same problem of little veining even though there's a good growth of blue on the outside. The holes close up I think.  Good luck with the next.
Margaret

Offline JeffHamm

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Re: Into the wide blue yonder
« Reply #8 on: August 17, 2013, 09:50:53 PM »
How does it melt?  Might be perfect for a bluecheese sauce!

- Jeff
The wise do not always start out on the right path, but they do know when to change course.

Offline Spike

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Re: Into the wide blue yonder
« Reply #9 on: August 18, 2013, 12:34:23 PM »
Good idea Boofer, thanks.

 :( No it does not melt.

However grating it and trying to melt it produced a pretty good cheese cracker.

I was expecting a lot of mechanical holes filled with blue since it was not pressed. I have more holes in a cheddar that is presses with 50 lbs.  :-\
Sweet dreams are made of cheese, who am I to diss a Brie. I cheddar the world and the feta cheese, everybody's looking for Stilton.


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