Author Topic: Blue: How long do I wait?  (Read 356 times)

Offline flac

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Blue: How long do I wait?
« on: July 07, 2014, 10:00:00 PM »
BLUF:  How long should I let a blue, stiltonesque grow before diving in?

This cheese began it's life in my vat on Feb 22, 2014.  I used four gallons of PH milk and one Raw gallon (at $15/gal I have to limit myself right now :()


I used a small slurry from Trader Joe's Stilton


Out of the press it looked pretty good. Banana for scale


A week later it was still kinda wet, but I smoothed it (or tried to anyway)


It has been living in a micro cave (a bin) inside of my cheese cave since then. I have been flipping it somewhat inconstantly. It never 'blued' as much as I had hoped; maybe I did not use enough slurry or had the humidity messed up. Lately there have been a few new colors (dark brown and pink). Should I be concerned? Keep it alive, or just cut into it?

I just took these pictures today (July 7, 2014)






Thanks!




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Offline jwalker

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Re: Blue: How long do I wait?
« Reply #1 on: July 08, 2014, 09:32:54 AM »
I guess they're all different , but my blues are usually ready to eat at six weeks or so.

But Stilton can be aged much longer , it's up to the individual.
No..........I'm not a professional CheeseMaker , but I play one on TV.

Offline flac

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Re: Blue: How long do I wait?
« Reply #2 on: July 10, 2014, 10:28:22 PM »
Well, I will have to break into it soon.
Thanks

Offline flac

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Re: Blue: How long do I wait?
« Reply #3 on: August 17, 2014, 09:07:14 PM »
The little eight month old child has been taking up most of my time  :D

But, finally cut into this guy tonight. The blue flavor was VERY strong! It has a super strong bite! The texture was very creamy, more like a spread than I expected; I definitely have to work on my humidity control.
It is a success in getting blue veins, even if I did not oxygenate enough after the piercing.
It is a failure in my humidity control. Still learning...





Offline Raw Prawn

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Re: Blue: How long do I wait?
« Reply #4 on: August 18, 2014, 05:20:56 AM »
I'm jealous (and peckish) :P
Please accept a cheese for a lovely looking blue.
What recipe did you use?
- Andrew


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Offline H-K-J

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Re: Blue: How long do I wait?
« Reply #5 on: August 18, 2014, 08:30:46 AM »
I wish I could get mine to vein like that :o
What recipe did you use?
A cheese for you  ;D and a great looking blue 
act as if it were impossible to fail.

Offline flac

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Re: Blue: How long do I wait?
« Reply #6 on: August 19, 2014, 11:37:20 PM »
Thanks! It was fun to see the blue actually work.

I used Mary Karlin's Stilton recipe from Artisan Cheese Making at Home I can't find all my notes for how (or if) I deviated. I used the Trader Joe's brand Stilton and just completely guessed how much slurry to add.

Offline amiriliano

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Re: Blue: How long do I wait?
« Reply #7 on: August 20, 2014, 10:21:06 AM »
Beautiful! I made some Roquefort a few months ago that for some reason came out extremely bitter. This however looks great.

Accept a cheese, please.

Offline JeffHamm

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Re: Blue: How long do I wait?
« Reply #8 on: August 31, 2014, 01:36:25 AM »
A cheese to you for a wonderful looking Stiltonesque.  Great looking veining and the paste looks good.  Sounds like it has a bit of attitude, which is not surprising given the age.  Well done.

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