Author Topic: Blue cheese  (Read 1161 times)

Offline thebelgianpanda

  • Medium Cheese
  • ***
  • Location: Springfield Oregon
  • Posts: 89
  • Cheeses: 3
  • Default personal text
    • Cheese a Day
Blue cheese
« on: April 01, 2009, 03:03:20 PM »
I started a blue cheese a week or so ago and haven't looked at it for awhile, so I took a peek inside the cave today and low and behold, it really is blue!  My question though is this--though there isn't any black mold or fuzzyness, it does smell mighty musty.  Is this okay?  I'm flying blind on this one and since I won't even attempt to try a piece for another sixty days or so, any insight into what it's supposed to look/smell like while it is aging would be appreciated.







--edit: moved images to another host
« Last Edit: April 01, 2009, 04:10:22 PM by thebelgianpanda »


Guests, join the CheeseForum.org community to remove this ad.


Offline Tea

  • Old Cheese
  • *****
  • Posts: 1,914
  • Cheeses: 27
Re: Blue cheese
« Reply #1 on: April 01, 2009, 04:03:40 PM »
Ok, first up, I can't see the pics, so I just offering suggestions here.  I was reading my book on blues, as i am wanting to try one, and it said that the exterior mould can be straped off regularly if you want.  If left on, is would develop a rather strong smell.

So maybe that is what you are experiencing?

Offline Cartierusm

  • Old Cheese
  • *****
  • Posts: 1,864
  • Cheeses: 17
Re: Blue cheese
« Reply #2 on: April 02, 2009, 03:26:32 AM »
Wow, very cool looking cheese.

Yes it will smell musty, not a problem. Some blues due to their againg environment can get slimy and that should be scraped off monthly or whenever you fancy. But a rind like yours is perfect don't mess with it. If this is a regular blue did you salt the outside? Because most regular blues develop blue very slowly on the outside becasue of the salting of the rind.
Life is like a box of chocolates sometimes too much rennet makes you kill people.

Offline thebelgianpanda

  • Medium Cheese
  • ***
  • Location: Springfield Oregon
  • Posts: 89
  • Cheeses: 3
  • Default personal text
    • Cheese a Day
Re: Blue cheese
« Reply #3 on: April 02, 2009, 11:30:18 AM »
No, I didn't salt the rind, just brined it for an hour before I added the inoculation to the outside and the holes (yeah, I screwed up by forgetting to add it to the curd itself).

Offline Cartierusm

  • Old Cheese
  • *****
  • Posts: 1,864
  • Cheeses: 17
Re: Blue cheese
« Reply #4 on: April 02, 2009, 11:46:55 AM »
It'll be interesting to see what happens but it will still be a good cheese.
Life is like a box of chocolates sometimes too much rennet makes you kill people.


Guests, join the CheeseForum.org community to remove this ad.


Offline Wayne Harris

  • Wine and Cheesemaker
  • Old Cheese
  • *****
  • Location: Cleveland, Ohio
  • Posts: 1,938
  • Cheeses: 53
  • Wayne Harris
Re: Blue cheese
« Reply #5 on: April 02, 2009, 11:53:40 AM »
Those are fantastic pictures.  I like the fact that you have a background.  Most of my pictures include unintended background items like my dogs or laundry.
 
Wayne A. Harris - in vino veritas

Offline thebelgianpanda

  • Medium Cheese
  • ***
  • Location: Springfield Oregon
  • Posts: 89
  • Cheeses: 3
  • Default personal text
    • Cheese a Day
Re: Blue cheese
« Reply #6 on: April 02, 2009, 12:26:26 PM »
I'll post some links I found for building a $10 lightbox and photography technique in just a minute, but it's really, really easy to take good pics even with a cheap camera.

Offline DeejayDebi

  • Old Cheese
  • *****
  • Location: Connecticut
  • Posts: 5,804
  • Cheeses: 95
    • Deejays Smoke Pit and DSP Forums
Re: Blue cheese
« Reply #7 on: April 04, 2009, 07:44:08 PM »
Nice looking cheese Panda!