My first blue - contaminated?

[Lloyd]

Nice job. Same technique and culture mix?

Basically the same. The second one had CaCl added (which I thought made little difference at the time), and it stood in it's mould for a day or so longer and had it's outside smoothed, which the first one did not. Both were supermarket unhomogonised, but pasteurised milk. Different supermarkets.

[nccheesemike]

Great looking Blues Lloyd! After reading through this thread a definite job well done. AC4U

[Al Lewis]

Nice blue!! Ac4U!

[Dorchestercheese]

Ok so i think I have a similar problem that I did not dry the curd enough?
I started with a meso culture and a spike of a small piece of my favorite blue cheese
After a month the 'cheese' started to drip a yellow goo..see picture and tasted metallic.
Advice?  I just purchased some blue mold.
Help!!

[Gregore]

Basically you made  a soft cheese that appears to have mostly b linens on it , and that is what softened it , next time a little more salt and leave it in the mold a little longer . This will allow more draining for a firmer curd and reduce acid a little more , giving the blue a little head start over the b linens.  anything above about 2.5% salt slows down PC and b linens

Try airing it out of the fridge for a  few hrs and see if the metallic taste goes away .