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Author Topic: Gorgonzola Two (first double batch)  (Read 1878 times)

Frodage

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Gorgonzola Two (first double batch)
« on: February 01, 2015, 11:25:27 PM »
My apparent success with the first one, and skim milk on sale for $1/4L (yes, that's right) meant I just had to try it again.

For any who knows the Canadian milk marketing board system, getting milk for this price is about 75% off. So, taking a note from Danbo, I bought as much as I could carry. Here are my notes and photos from a double batch of Ricki Carroll's gorgonzola dolce.

The key lesson from this make was, "don't get distracted during ripening". The temperature went up to 40C. Assuming my bacteria were dead half way through the process, I added another sachet and hoped for the best.

This time the flocculation factor test worked perfectly and 48 minutes later, I had curds to cut.
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LoftyNotions

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Re: Gorgonzola Two (first double batch)
« Reply #1 on: February 02, 2015, 04:34:56 AM »
Whooo Hooooo! 3 buns in the oven...
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Frodage

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Re: Gorgonzola Two (first double batch)
« Reply #2 on: February 05, 2015, 01:29:58 AM »
Finally reached 91% humidity. It helps to have a proper seal between the clear top and the seedling bed. Next step, reducing the temperature.
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LoftyNotions

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Re: Gorgonzola Two (first double batch)
« Reply #3 on: February 05, 2015, 05:16:56 AM »
Nice, Jim. :)

One thing you might consider is storing in a picnic cooler with bottles of frozen water. I think it was H-K-J who used that method. I'm not sure if he still does. He just swapped out bottles on a routine basis and re-froze the ones he removed.

Next thing you know, you'll have a couple hairy creatures that you need to deal with. Then we'll work on drying your cave out. ;)

Larry
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Offline Danbo

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Re: Gorgonzola Two (first double batch)
« Reply #4 on: February 05, 2015, 06:00:47 AM »
Looks good. :-)

I must admit that it's a VERY low price for milk. Then there is only one thing to do: Buy, buy, buy! :-)

Have a cheese...

:-) Danbo
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Frodage

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Re: Gorgonzola Two (first double batch)
« Reply #5 on: February 05, 2015, 06:15:40 AM »
Larry: step by step!
Danbo: Too right about the crazy low price!
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Frodage

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Re: Gorgonzola Two (first double batch)
« Reply #6 on: February 17, 2015, 03:26:39 AM »
Here they are on the 9th of Feb (Day 10). Beautifully mouldy and ready to bung in the cave.
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Offline Al Lewis

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Re: Gorgonzola Two (first double batch)
« Reply #7 on: February 17, 2015, 03:44:33 AM »
Are those open ended 5 1/8" molds?  They look like the ones I use on my baby bries and epoisses.
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Frodage

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Re: Gorgonzola Two (first double batch)
« Reply #8 on: February 22, 2015, 07:24:32 PM »
Al, they are two different molds. The taller one is from Ricki Carroll's shop in the mid-1990's (4.5" diameter). The shorter one is slightly less wide and meant for bries (4-3/8").

I pierced them today. The smaller one wanted to split, so I backed off and pierced with bigger spacings. Photo to come.
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Offline Al Lewis

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Re: Gorgonzola Two (first double batch)
« Reply #9 on: February 22, 2015, 07:30:47 PM »
Beautiful cheeses!  AC4U!
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Frodage

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Re: Gorgonzola Two (first double batch)
« Reply #10 on: February 23, 2015, 12:38:27 AM »
Here is the split side of the smaller of the two. To avoid this in future, I'm trying a Frankenblue procedure.
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Frodage

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Re: Gorgonzola Two (first double batch)
« Reply #11 on: February 23, 2015, 12:49:26 AM »
Al: If you think they look beautiful, that is high praise indeed. Thanks for the cheese!
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