Author Topic: Large Easy Blue  (Read 20331 times)

Offline Al Lewis

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Re: Large Easy Blue
« Reply #45 on: February 08, 2016, 12:27:27 AM »
Could have been but they don't have it now.
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Offline H-K-J

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Re: Large Easy Blue
« Reply #46 on: February 08, 2016, 02:26:43 AM »
This what you are looking for??

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Offline Al Lewis

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Re: Large Easy Blue
« Reply #47 on: February 08, 2016, 12:25:53 PM »
No, I have that one.  The one I use for blue cheese is open ended and 7.75" X 7.75".   No one seems to carry it anymore.  Can't think why because it's perfect for stilton.
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Offline H-K-J

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Re: Large Easy Blue
« Reply #48 on: February 08, 2016, 03:42:20 PM »
Oh shoot I know which one you mean I have seen it also ???
Now we go uh huntin (something to do today)   :)
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Offline Al Lewis

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Re: Large Easy Blue
« Reply #49 on: February 08, 2016, 04:44:58 PM »
Here it is.
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Offline Al Lewis

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Re: Large Easy Blue
« Reply #50 on: February 12, 2016, 06:26:26 PM »
Did another piercing on this today. I angled this one the same as the first. I believe this is the third.  Starting to look like a pin cushion. That's okay though because the more air the merrier.
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Offline Al Lewis

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Re: Large Easy Blue
« Reply #51 on: February 12, 2016, 06:31:04 PM »
Here is how I wrap it before putting it into the cave to prevent cross contamination.  It's rolled in butter muslin for two layers and then the ends tucked over to cover the top and bottom.  Seems to work well.  I also keep it on the bottom shelf.
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AnnDee

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Re: Large Easy Blue
« Reply #52 on: February 14, 2016, 05:26:41 AM »
I am buying the penicilium roqueforti but wondering which one to get. Should I get danisco ps or hansen PR1? Or maybe hansen PR3?
Can I use 1 type of blue mould for bloomy and stilton type all the same or will I need different moulds?

Offline awakephd

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Re: Large Easy Blue
« Reply #53 on: February 14, 2016, 04:20:07 PM »
Ann, when you say "bloomy," I think of a soft, mold-ripened cheese such as a brie or camembert. Is that what you have in mind? The PR will not give you that effect; you need Penicillium Candidum rather than Penicillium Roqueforti, and some Geotrichium Candidum is helpful as well.

But I think you already know that, since, if I remember correctly, you've already been making camembert style cheeses. So maybe you are thinking of something like a Cambozola, where you have a blue cheese interior in a camembert type cheese? If so, then as far as I know you should be able to use the same blue culture for that as for the Stilton ... but at this point, I am speaking "beyond my experience," since I've never made Cambozola OR Stilton. :) All of my bloomies have been in the camembert, or rather "Malembert" style, and all of my blues have been Gorgonzola Picante.
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AnnDee

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Re: Large Easy Blue
« Reply #54 on: February 14, 2016, 04:34:22 PM »
Hi Andy,
Actually I was browsing to buy some PS mould and the descriptions of the different brands and types just made me confuse.
Here, here, or here.

I want to buy 1 that can be used for soft cheese like cambozola and stilton as well, preferably.
« Last Edit: February 15, 2016, 03:18:34 PM by AnnDee »

Offline awakephd

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Re: Large Easy Blue
« Reply #55 on: February 14, 2016, 07:43:59 PM »
Ann, for what it is worth, I have been using the PS variety, and it has worked well for me ... but again, all that I have made is Gorgonzolas. Hopefully someone else will chime in with their experience with PR1 or PR3.
-- Andy

Offline Al Lewis

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Re: Large Easy Blue
« Reply #56 on: February 15, 2016, 01:17:47 AM »
Ann, If you read the descriptions of the various strains the color and ripening period is the biggest difference.  This is the first time I've used the liquid and it has ripened very quickly, 3 days, as opposed to the 5 days it normally takes for the powder.  Other than that I don't think it really matters.  When I used the powder for Stilton I used the PV strain very successfully.
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AnnDee

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Re: Large Easy Blue
« Reply #57 on: February 15, 2016, 01:48:10 AM »
Thank you Andy and Al Lewis, I think I am going with the danisco afterall. I don't think artisangeek carry liquid form moulds, and with the shipping time and all, maybe it is best for me to stick to dry powder for now. I am also buying the manchego hoop Al! Inspired by your other post.

Offline Al Lewis

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Re: Large Easy Blue
« Reply #58 on: February 15, 2016, 04:43:32 AM »
Very cool!  Have fun with that thing.  You might want to read my post about how I had to slightly trim it for it to work properly.

 "First let's talk about the mold a bit.  I've seen a lot of Manchego's with a straight bar down the side from the insert not meeting properly.  This one was made as a full circle and then cut in a "S" form to hide the break.  The problem was they didn't remove enough of the edge to make the insert fit into the mold.  If you pushed it in you needed to pry it out.  No good.  This required that I use a sanding drum on a Dremel motor to carefully grind one edge to a point where the insert fit perfectly.  It didn't take as long as it sounds but be careful as Dairylene will NOT hold up to a high speed sanding drum.  Very gentle."
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AnnDee

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Re: Large Easy Blue
« Reply #59 on: February 15, 2016, 06:36:15 AM »
You lost me on sanding drum and dremel motor....
I will see whenever it arrives what needs to be done, only then I will bug you and/or everyone for solution.  ;D