After the success of my last blue I was keen to get some more on the go.
My last blue was based on the stilton recipe in caldwells book.
I think I'm coming to realise that I prefer a roquefort to a stilton so my current blue is loosely based on her roquefort recipe. I say loosely, as I don't have access to sheeps milk, so have had to use the same jersey cow milk as with my stilton. However from a process point of view I have followed the roquefort recipe.
The cheese has been in the cave for about 4 weeks now, flipped (almost) every day.
Now I've got to a part of the process where I'm not entirely sure what to do.
At this stage the recipe in the book says that I continue as I currently am until there is sufficient blueing throughout the cheese, before wrapping in foil.
However, theres no indication of whether it should take weeks or months until theres enough blueing. I guess this could be subjective and down to personal preferrence?
I was at the Roquefort cheese caves a couple of years back, but cant remember how long they waited before foiling.
Due to the size of the cheeses I'm reluctant to start taking samples to see how blue the interior is. The outside seem to have a decent level of blue on them. I'm thinking that when they are wrapped in foil there won't be sufficent oxygen required for blue growth.
I could err on the side of caution and leave them a bit longer, however as roquefort is dubbed as a rindless cheese, I would have thought I wouldnt want to leave them too long? My last blue ended up with quite a funky and well defined rind.
Any thoughts on how long a roquefort should be in the cave prior to foiling??