Large Easy Blue

[Kern]

Al,  when I tried to view the video Google would not let me see it.  Said the video was private.   

[Al Lewis]

Now that we are waiting for the rind to form let's discuss the next operation, piercing.  There are many ways, and opinions, on when and how to do this however I use the method used in the creameries where Stilton is made.  That is to say I pierce with an 1/8" stainless needle at an upward, and then downward angle going around the cheese every inch.  I stop just short of the center.  Now you're probably thinking, Oh great, something else to buy.  Not at all.  You already have a perfect tool for this job, your thermometer.  It's just the right diameter and certainly long enough to do this perfectly.  Just follow the diagram angling the needle up, and then down, all the way around the cheese.  The idea here is to get air into those crevices between the curds to allow the blue veining to occur.  You won't want to do this until the rind has formed so hold off and let's not get ahead of ourselves.  First we need a good rind.

[Al Lewis]

Just flipping the stilton this morning.  The rind is developing nicely.  This one probably won't take 10 days at this rate.  Here's the covering I use to protect it.  Just two layers of cheese cloth.  If you find that that one end, top or bottom, of your cheese is drying out faster, or more, than the other end simply leave the dry end down for 24 hours rather than the usual 12.  You should find that the moisture will return to it from the inside and equal it out.  Then return to your normal routine of flipping every 12 hours.

[Al Lewis]

Well my rind is forming great but the outside is getting a bit dry due to the dry air in the room so I've pierced it for the first time and put it into the cave.  I should mention that this is in one room downstairs and there is a wood stove in the room at the other end of the house.  I use this to heat the house in the winter and despite placing a kettle of water on the stove it tends to dry the air out.  I'll continue to flip it and monitor the surface moisture. Once the surface reaches an acceptable level of moisture I'll start airing it for an hour a day.  When piercing I go around the cheese about every two inches piercing upwards.  See the illustration on reply #31.  Then I turn the cheese over and do the same in between those holes so the holes go both up and down.  When I re-pierce I will use the same holes but go in the opposite direction.

[Al Lewis]

Just so you know the thread is alive and I haven't forgotten you here is a pic of the large blue as it sits in the cave.  Still flipping every 12 hours and watching the rind develop.   

[Fatboydrunk]

That looks great.
How old is it there?
And what temp/humidity is your cave?

[Al Lewis]

Thank you. It's 18 days old. The cave is at 80% RH and 54° F.

[H-K-J]

For 18 days old the rind looks fantastic Al

[Boofer]

For 19 days old the rind looks fantastic Al

Agreed. Really, only 18 days? Nice.

-Boofer-

[Al Lewis]

Thanks guys!!  Well a week has gone by and I've just pierced this one for the second time.  It's now 21 days old. Now it's back into the cave for aging.  Loving this rind!!  I actually broke down and pierced straight to the center this time.  Hoping for lots of veining.  Going to brush and wrap this one loosely in butter muslin to keep the blue from flying all over my cave and cross contaminating.

[Al Lewis]

For 19 days old the rind looks fantastic Al

Agreed. Really, only 18 days? Nice.

-Boofer-

I accredit that to the 10 days it spent outside of the cave.  I keep these on top of my cave in a 70 degree room covered in cheesecloth until a rind forms.  It quickens the process really well.  You just have to watch for over-drying and cracking.  The rind doesn't really get any thicker.  Once you have a good start on it and the molds are there it will grow over fast in the cave.

[jwalker]

Great looking cheese , Blues are my favorite , I was going to put mine in the cave tomorrow but maybe I'll give it a few more days in the kitchen as well , see if it speeds up the blue formation.

I need one of those larger molds.

How long do you plan on aging it ?

A cheese to you !

[Al Lewis]

Thanks!  I'm in no hurry to get this one out so I will probably go to 12-14 weeks, the recommended time to age it.  I was just reviewing the video of this on you tube and it seems that we may not be putting enough holes in these.  When you look closely they have put a lot more in theirs using their machine.  May have to pierce this one some more and see how it comes out.  Pause the video at the 4 minute mark and look at the cheese carefully.  Seems to have hundreds of holes.

[Al Lewis]

I need one of those larger molds.

I looked everywhere and cannot find where I bought it.  I know it was one of the main cheese sites so I guess it's no longer available.  I believe it was www.cheeseandyogurtmaking.com  Call Luke and he may still have one. 

[Kern]

I remember when you posted something about this mold.  New England Cheese sticks in my mind as the source.