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CheeseForum.org » Forum
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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above)
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STANDARD METHODS - Aging Cheese
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Blue Cheddar?
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Topic: Blue Cheddar? (Read 1116 times)
Martin
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Blue Cheddar?
«
on:
December 01, 2016, 05:40:39 AM »
I made a cheddar almost three weeks ago, cloth bound. It is pretty clearly developing blue (roqueforti) mold on the rind. What to do? Should I wash it? With a brine? With what? If I leave it, it might develop into an interesting cheese, no?
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Paine88
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Re: Blue Cheddar?
«
Reply #1 on:
December 01, 2016, 02:07:03 PM »
I haven't done it myself, but my understanding is that you just let it grow, and when you unwrap the cheese after aging most of the mold follows
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Sailor Con Queso
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Re: Blue Cheddar?
«
Reply #2 on:
December 01, 2016, 05:24:18 PM »
Please don't double post.
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Al Lewis
Old Cheese
Location: Port Orchard Washington
Posts: 3,285
Cheeses: 179
Re: Blue Cheddar?
«
Reply #3 on:
December 01, 2016, 05:26:58 PM »
All mold should come off with the bandage.
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Martin
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Re: Blue Cheddar?
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Reply #4 on:
December 02, 2016, 01:44:09 AM »
Sorry about the double post. I thought I'd deleted one.
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CheeseForum.org » Forum
»
GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above)
»
STANDARD METHODS - Aging Cheese
»
Blue Cheddar?