Author Topic: slightly expanded cheese due to relaxation or contamination?  (Read 303 times)

Offline DavidCNX

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slightly expanded cheese due to relaxation or contamination?
« on: February 08, 2017, 04:05:24 AM »
Hi...

mad a gorgonzola dolce today for the first time...
the curd was quite firm and the mold took some stuffing.... when I went to check it after a couple of hours (in a cool 30°C oven) It had expanded rather than shrinking. Could this be early blow (after 2 hours?) or the cheese just adjusting itself after being pressed into the mold?

Offline DavidCNX

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Re: slightly expanded cheese due to relaxation or contamination?
« Reply #1 on: February 08, 2017, 04:07:56 AM »
it's now shrunk back a bit so it's a 7mm proud

Offline awakephd

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Re: slightly expanded cheese due to relaxation or contamination?
« Reply #2 on: April 16, 2017, 02:15:18 PM »
David, I missed this post until just now - how did the cheese turn out?
-- Andy