CheeseForum.org » Forum
Welcome,
Guest
. Please
login
or
register
.
1 Hour
1 Day
1 Week
1 Month
Forever
Login with username, password and session length
This topic
This board
Entire forum
Home
Help
Login
Register
CheeseForum.org » Forum
»
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
»
ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened
»
My best blue cheese ever... thanks Pav
« previous
next »
Print
Pages: [
1
]
Go Down
Author
Topic: My best blue cheese ever... thanks Pav (Read 1906 times)
cheeseslovesu
Guest
My best blue cheese ever... thanks Pav
«
on:
July 08, 2014, 09:54:21 AM »
I have tried so many blue recipes over my 9 years of cheesemaking and I have never really achieved much success with blue running through the cheese. So I thought I would give Pav's blue cheese recipe a go.
The concept of leaving the curd overnight made sense and I had even purchased high stilton hoops to get that height right.
It is only 5 weeks old, ripened for 4 weeks at 13C and it's now in the domestic fridge at 2C for another 4+ weeks. I have put this back together and sealed it up again to see how it matures.
Thank you Pav, you have made me a happy little cheese maker. x
http://www.wacheese.com/index.php?option=com_content&view=article&id=71:stilton-approximation-howto&catid=38:bloomy-rind-and-blue&Itemid=58
Logged
Boofer
Old Cheese
Location: Lakewood, Washington
Posts: 5,015
Cheeses: 344
Contemplating cheese
Re: My best blue cheese ever... thanks Pav
«
Reply #1 on:
July 08, 2014, 01:02:58 PM »
Wow, really nice blue coverage! Congrats! Have a well deserved cheese.
-Boofer-
Logged
Let's ferment something!
Bread, beer, wine, cheese...it's all good.
jwalker
Guest
Re: My best blue cheese ever... thanks Pav
«
Reply #2 on:
July 08, 2014, 02:27:23 PM »
Great looking cheese , a cheese to you for that !
And thanks for posting that , I am due for another blue soon , I have bookmarked the link and it will be my next cheese !
Logged
Geodyne
Guest
Re: My best blue cheese ever... thanks Pav
«
Reply #3 on:
July 09, 2014, 04:29:19 AM »
A cheese to you, it looks marvelous.
As it happens, I've just ordered a vast quantity of milk to make some cheese this weekend, and a stilton was on the list. I think I'll try this recipe.
Logged
steamairship
Guest
Re: My best blue cheese ever... thanks Pav
«
Reply #4 on:
July 09, 2014, 06:22:21 AM »
Hi cheeseslovesu. Where did you get the hoops from?
Cheers
Logged
cheeseslovesu
Guest
Re: My best blue cheese ever... thanks Pav
«
Reply #5 on:
July 09, 2014, 10:47:38 AM »
Thanks for my cheeses!!!
I want to see photos of your cheeses as well when they are ready.
Steamairship, I purchased online through Cheeselinks
www.cheeselinks.com.au
They may not have them on their web site but just ask. I don't have the dimensions just at the moment (in bed catching up on emails) but each hoop takes about 5 - 6 litres milk. Call/email Julie and she will be more than helpful, mention me and she will know which hoops she sent me last.
Logged
awakephd
Old Cheese
Location: North Carolina
Posts: 2,351
Cheeses: 240
compounding the benefits of a free press
Re: My best blue cheese ever... thanks Pav
«
Reply #6 on:
July 09, 2014, 03:07:14 PM »
Wow, that is "blue-tiful"!
Another cheese for you.
Logged
-- Andy
H-K-J
Old Cheese
Location: South East Idaho
Posts: 1,776
Cheeses: 145
Act as if it were impossible to fail.
Re: My best blue cheese ever... thanks Pav
«
Reply #7 on:
July 09, 2014, 03:43:49 PM »
Nice veining on that one
I have wanted to try Pav's recipe, just never done it (I tend to stick with what I know
)
A cheese to you for a terrific looking Blue
Logged
Never hit a man with glasses, use a baseball bat!
http://cocker-spanial-hair-in-my-food.blogspot.com/
cheeseslovesu
Guest
Re: My best blue cheese ever... thanks Pav
«
Reply #8 on:
July 10, 2014, 05:53:19 AM »
One more thing, I have been aging my blue's 4 weeks at 12C then into my domestic fridge for a further 4 weeks at 2C. I attended a workshop with Ivan Larcher and he said this was the best way to slow the ripening stage down. The first 4 weeks develops the mould and is done at a warmer temp.
I'm hopelessly devoted to blue!
Logged
Print
Pages: [
1
]
Go Up
« previous
next »
CheeseForum.org » Forum
»
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
»
ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened
»
My best blue cheese ever... thanks Pav