Author Topic: OMG - what have I done ??  (Read 19351 times)

Stinky

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Re: OMG - what have I done ??
« Reply #15 on: December 17, 2014, 03:07:12 PM »
Congratulations on being brave enough to attempt this! I am biding my time and making yummy hard cheeses before I do bloomy or blue cheeses.

Offline OzzieCheese

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Re: OMG - what have I done ??
« Reply #16 on: December 19, 2014, 11:09:35 PM »
WooHoo... I see blue !!.

Only little bits but its happening.

Attached are the progress photos.

1. Out of the form
2. Comparison size.
3. All Smoothed up
4. In it's house..

just tasted a little of the cheese crumbs and if they are an indication of things to come.. I wonder why I waited so long to make on of these.

 
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shaneb

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Re: OMG - what have I done ??
« Reply #17 on: December 21, 2014, 02:16:40 AM »
They look great to me. Out of interest what mould did you use for the larger of the two cheeses? I'm assuming the smaller one is a camembert mould?

Thanks

Shane

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Re: OMG - what have I done ??
« Reply #18 on: December 22, 2014, 01:04:29 AM »
The smaller one was a Cam mould - It was only 1/2 full - trying to use it as a bit of a control - but proably won't last the distance, I'll have to wait and see.  The larger was a "Hard CHeese" suitable for up to 1 kg and I think I got it from CheeseLinks.  I had a look on their site this morning but couldn't find it.  I'll keep searching....

The Blue is progressing well and I'll see if I can get a photo this evening.

--Mal
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shaneb

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Re: OMG - what have I done ??
« Reply #19 on: December 22, 2014, 01:34:30 AM »
Thanks Mal. I have their 2 kg hard cheese mould. I might try and get the 1kg one next time.

Shane

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Re: OMG - what have I done ??
« Reply #20 on: December 22, 2014, 02:07:50 AM »
Found it

http://www.countrybrewer.com.au/products/Hard-Cheese-Mould-%252d-800g-with-Pressing-Plate.html

If I had taken my time it would have held the 8 Litre make just fine with little wastage.  I just have to pack it better :)

Merry Christmas and safe(and saner) 2015.

--Mal
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shaneb

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Re: OMG - what have I done ??
« Reply #21 on: December 22, 2014, 02:13:18 AM »
Thanks Mal. That one looks good. I'll add that to my next shopping list.

Merry Christmas to you also. The new year is shaping up to being an interesting one.

Shane

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Re: OMG - what have I done ??
« Reply #22 on: December 24, 2014, 09:28:33 PM »
Well, its day 12 and there is no doubt - it's a blue !  One thing I noticed is that the smoothing up part needed a bit of work but in my own defence the little one was a bit difficult to do. and that with there being little weight during the flipping stage it didn't settle as well as the larger one.  I know that sounds a bit obvious but this milled style doesn't equate well to the smaller forms without some pressing. 
Think that's why it looks a little dry.

The larger one is going great..  There is condensation within the container and without anyway to measure the RH I'm only guessing.  Each has a few colonies of Blue with the a lighter growth with it.   This I've since found out is one of the stages of growth of the PR, where the white is the mat growth and the blue/green colour is from the spores.  So all in all I think it's going well.

Merry Christmas All

--Mal
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Offline OzzieCheese

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Re: OMG - what have I done ??
« Reply #23 on: December 27, 2014, 08:23:00 AM »
Well, it 15 days and the blue is really going nuts.  So I thought is time to pierce.

I did the small one and as expected is a bit dry and therefore started to crack as I inserted the stem of the thermometer.  I got about 12 holes in the small area, so this will get blue really quick.

The main cheese was easier and got about 40 holes into it.  I also tasted a bit of the paste from the centre and if it keeps up like this it is going to be wonderful.  Creamy, slightly salty and getting sharp already.  Yumm !!

--Mal
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Re: OMG - what have I done ??
« Reply #24 on: December 27, 2014, 01:45:59 PM »
Hi Mal
It is going to get scarier and yummier, looks like it's coming along nicely :o
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Re: OMG - what have I done ??
« Reply #25 on: January 11, 2015, 07:37:00 AM »
Well from all reports this is what it is supposed to look like.  When does the rind start changing to that lovely brown ?
I re-pierced the cheese cos I like a lot of blue and I sort of hoping that I can wait for the 12 week mark.  The edges are softening and the paste is smelling absolutely heavenly.  The little one is still a bit of a hockey puck but the bigger one is coming along nicely.  I hope...

Couple of questions then

1. is it safe to leave in my 10-12 deg C fridge for the duration ? or,
2. Do I transplant it into the 4 deg C fridge ? or,
3. Do I wrap it ?

My aims was for a nice rustic brown crusty rind.  Are my aims achievable or should I just wrap it in foil ... ?

-- Mal

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Re: OMG - what have I done ??
« Reply #26 on: January 11, 2015, 07:38:15 AM »
Well from all reports this is what it is supposed to look like.  When does the rind start changing to that lovely brown ?
I re-pierced the cheese cos I like a lot of blue and I sort of hoping that I can wait for the 12 week mark.  The edges are softening and the paste is smelling absolutely heavenly.  The little one is still a bit of a hockey puck but the bigger one is coming along nicely.  I hope...

Couple of questions then

1. is it safe to leave in my 10-12 deg C fridge for the duration ? or,
2. Do I transplant it into the 4 deg C fridge ? or,
3. Do I wrap it ?
4. Do I scrape the side at this stage ?

My aims was for a nice rustic brown crusty rind.  Are my aims achievable or should I just wrap it in foil ... ?

-- Mal
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Offline H-K-J

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Re: OMG - what have I done ??
« Reply #27 on: January 11, 2015, 05:35:51 PM »
Hey Mal
my way may not be the right way, I haven't had one I couldn't eat and I have had some that I didn't care for and I have had some I wish I could replicate :P
all my experience is with Stilton style attempts.
so, my answers may not be relevant to your cheese   ???
1. I have left all of mine in 55 deg cave for 90 + day's, had no problem.
2. the only time i transfer my cheese is after I cut and bag them, only a piece at a time while we eat them.
3. I don't wrap them I just vacuum bag them.
4. I absolutely never scrape any of the mold from a Stilton (unless it has a nasty rind.

I don't know if any of this helps it's just the way I do them.

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Re: OMG - what have I done ??
« Reply #28 on: January 11, 2015, 05:49:36 PM »
Ozzie: You've created a monster! ;-)

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Re: OMG - what have I done ??
« Reply #29 on: January 11, 2015, 08:28:08 PM »
Thanks for the info.  Looks like I'll let Frankenstein be.

-- Mal
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