Author Topic: My First Bleu d'Auvergne  (Read 488 times)

Offline Al Lewis

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My First Bleu d'Auvergne
« on: October 20, 2017, 02:18:51 PM »
Well here is my first attempt at a Bleu d'Auvergne.  I did a four pound make from Ricki Carroll's recipe found here.  Thought it might make a change from my usual Stiltonesque.  Here's a picture of each side after five days. Just letting it form a rind in my mini cave before piercing and aging.  Have to rub this one with salt quite a bit.
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Offline GortKlaatu

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Re: My First Bleu d'Auvergne
« Reply #1 on: October 20, 2017, 03:00:52 PM »
Please keep us posted.  I'm really wanting to see how it turns out.

Somewhere, some long time ago, milk decided to reach toward immortality… and to call itself cheese.

Offline Duntov

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Re: My First Bleu d'Auvergne
« Reply #2 on: October 21, 2017, 02:05:09 PM »
Awesome Al.  Are you retired now?
The Rinds, they are a changin. 
- John

Offline H-K-J

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Re: My First Bleu d'Auvergne
« Reply #3 on: October 21, 2017, 03:28:06 PM »
Al's got the blues again :o lookin good buddy
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Offline Al Lewis

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Re: My First Bleu d'Auvergne
« Reply #4 on: October 22, 2017, 10:52:58 AM »
Awesome Al.  Are you retired now?
Yes!  I retired August 31st.  Took the wife to Vegas, her first time, and had a great time showing her the sights.  Stayed at the MGM Grand and even had a chance to take her to Emerils for dinner.  Great time.  Came home Thursday and now we both have the flu. LOL
« Last Edit: October 22, 2017, 10:58:02 AM by Al Lewis »
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Offline GortKlaatu

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Re: My First Bleu d'Auvergne
« Reply #5 on: October 22, 2017, 11:00:43 AM »
Welcome to retirement.  I love it.
Just lay in bed and read cheese recipes and recuperate.  That way you'll be ready to use all that new retirement time making cheese!
Somewhere, some long time ago, milk decided to reach toward immortality… and to call itself cheese.

Offline Al Lewis

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Re: My First Bleu d'Auvergne
« Reply #6 on: October 22, 2017, 11:33:15 AM »
Pierced this last night.  Considering my condition I washed up with anti-bacterial soap and still used gloves.  Have to leave this out to dry a bit and saw some of you were having trouble with flies so I thought I would do a photo instruction on how I wrap my cheeses when drying in the open room.  First i cover the cheese with a square of butter muslin.  Then I slide the mold down over it which draws it against the sides.  Then I remove the mold and pull the back corners around to the front and the front cornes to the back being sure to keep the edges tight against the bottom.  Works great!  BTW when working with blues be sure to wash everything that comes in contact with them in a water/bleach solution.  Otherwise anything they touch will get blue mold on it.  I keep a spray bottle handy at all times while working with blues.
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Offline H-K-J

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Re: My First Bleu d'Auvergne
« Reply #7 on: October 27, 2017, 08:49:11 PM »
I think it looks great Al can't wait to see it open ^-^
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Offline Al Lewis

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Re: My First Bleu d'Auvergne
« Reply #8 on: October 28, 2017, 09:39:48 AM »
I pierced it again and have been airing it daily.
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Offline H-K-J

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Re: My First Bleu d'Auvergne
« Reply #9 on: November 02, 2017, 02:14:51 PM »
How long do you age this Al?
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Offline Al Lewis

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Re: My First Bleu d'Auvergne
« Reply #10 on: November 02, 2017, 05:30:55 PM »
The recipe calls for 60-75 days.  I'll stick a trier in it at 60 and see where it's at.  Just been flipping and airing it daily for now.  It's a beautiful blue and smells great.  Been pierced twice. ;D
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Offline OzzieCheese

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Re: My First Bleu d'Auvergne
« Reply #11 on: November 03, 2017, 06:30:29 PM »
Al,  Sorry to hear you are crook (aussie slang for sick) my suggestion Rum. Rum and Milk, warm Rum and lemon, Rum and cheese platter.  best way to kill the flu..  Oh well at least the rum will dull the snottie headaches and sooth the throat.

Hope your back doesn't hinder the joys of retirement.

Oh BTW love your cheese.

-- Mal
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Offline Al Lewis

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Re: My First Bleu d'Auvergne
« Reply #12 on: November 04, 2017, 09:37:22 AM »
I used the American version.  Just substitute "bourbon" for "rum" in your prior post.  Worked great but the wife is still down with it. Her own fault, she hate bourbon.  Had her into the doc two days ago and they gave her a ton of meds to make her feel better so she is on the mend and being very well taken care of.  ;)
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Offline H-K-J

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Re: My First Bleu d'Auvergne
« Reply #13 on: November 04, 2017, 10:06:21 AM »
Good to hear you are getting better Al :)
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Offline Al Lewis

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Re: My First Bleu d'Auvergne
« Reply #14 on: November 04, 2017, 10:38:01 AM »
Thanks buddy!!  Here's the cheese porn pictures you love so much.  Took these when I took it out to air this morning.  I simply open the container I'm using in the cave to keep the blue out of the cave and stretch a sheet of butter muslin over it that I hold in place with two large rubber bands while airing to keep the flies off.  Airing it out not only gets fresh air to it to help form the rind but allows the temperature to cycle.  Bacteria love warmer temps and PR is no different.
« Last Edit: November 05, 2017, 02:02:20 PM by Al Lewis »
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