Author Topic: Blue started but may be too dry to seal  (Read 419 times)

Offline Tim Sumrall

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Blue started but may be too dry to seal
« on: November 10, 2017, 11:25:57 PM »
I made this on 9/11/2017. I might have gotten the curds a bit dry. I ended up pressing a little heavier and longer to get it to knit a bit more.

Will the "smoothability" change? Other postings show them to be creamy. If not, are there other options for sealing?

Offline Dorchestercheese

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Re: Blue started but may be too dry to seal
« Reply #1 on: November 11, 2017, 06:16:59 AM »
Look good to me.  When it's time.  Bring it to room temp.  Clean your hand and use a blade of some sort dipped in hot water.  I simply use my thumbs and rub the the sides until the holes cover over.  It takes some effort and time but temperature of your hands will soften it.

Offline Al Lewis

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Re: Blue started but may be too dry to seal
« Reply #2 on: November 11, 2017, 10:30:44 AM »
First off, what is it?  Most blues don't require "pressing" but do require smoothing. They also usually don't require sealing. I can help you a lot more with that information.  As for healing, as the rind forms it will seal up most of the gaps.  Rinds tend to grow over small openings, including piercings, as they develop.  Here's a shot of a blue I did both before and after rind development without smoothing, I waited too long.
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Offline Tim Sumrall

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Re: Blue started but may be too dry to seal
« Reply #3 on: November 11, 2017, 10:46:37 PM »
Dorchestercheese - hot knife and hands might work thanks!

Al - I needed 5 lbs pressing for this 3 lb round. A larger or rather taller batch would not have required it. But, it seemed dry and some of the edges tried to crumble off while flipping so I pressed a bit heavier for 4 more hours. Seems to be holding together.

Sorry, by seal I meant smooth. How long is too long? I'm due to pierce tomorrow. I was going to try and smooth first. I've seem others getting blue before the smooth.

What is it? A Frankenblue spreadsheet come to life :P

Offline Boofer

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Re: Blue started but may be too dry to seal
« Reply #4 on: November 12, 2017, 02:12:01 AM »
First off, what is it?

What is it? A Frankenblue spreadsheet come to life :P
What recipe did you follow? Is it a Stiltonesque, Buttermilk Blue, Fourme d'Amberg, etc.?

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Offline Tim Sumrall

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Re: Blue started but may be too dry to seal
« Reply #5 on: November 12, 2017, 05:04:49 AM »
Technique like https://www.cheesemaking.com/FourmeAmbert.html but with a pint of cream and M100 culture adjusted to 3 gallons. I don't know the pH levels. Correction to above: I start salting today not piercing.

Offline Al Lewis

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Re: Blue started but may be too dry to seal
« Reply #6 on: November 12, 2017, 10:02:45 AM »
At this point I would let it develop a rind.
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Offline Tim Sumrall

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Re: Blue started but may be too dry to seal
« Reply #7 on: November 12, 2017, 03:41:55 PM »
I got a little smoothing today but I was hurting the edges so I didn't try too hard. I salted and will repeat for the next couple days. If I see blue before any other colors I'm calling it a success.

I bought a $2 Styrofoam cooler to keep it in for a while. Super sterile and should stay humid. Temp is easy to manage with bottles.

Offline Tim Sumrall

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Re: Blue started but may be too dry to seal
« Reply #8 on: November 19, 2017, 04:38:20 AM »
10 days and mostly negative report. Salted for 3 days after last post.

Smells like blue. Mouth watering. :P

Damp to the touch but I see a very slight rind yellowing on the highest points.

What smoothing I got is evident as well as the resulting crumbled edges and yes I ate those nibly bits.

At least there's no other molds trying to make a move.

Offline GortKlaatu

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Re: Blue started but may be too dry to seal
« Reply #9 on: November 19, 2017, 08:00:25 AM »
I wouldn't worry too much about not smoothing....I often don't smooth mine and my blues are among the best cheese I make.
I'm not sure why you don't have better blue development after 10 days though.  Did you leave it at room temp for a 2-3 days after salting?
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Offline Al Lewis

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Re: Blue started but may be too dry to seal
« Reply #10 on: November 19, 2017, 01:15:36 PM »
Looks good but I can't understand the lack of blue.  As far as other molds, I wouldn't worry too much.  If you look at the picture of the one I posted it has a multitude of molds on the rind but none of them affected the taste.
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Offline Gregore

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Re: Blue started but may be too dry to seal
« Reply #11 on: November 19, 2017, 09:36:36 PM »
Maybe too wet on surface , blue does not like to grow on a surface that has too much moisture .

Dry drying it with paper towels or  a fan , the fan will give better results.

Offline Tim Sumrall

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Re: Blue started but may be too dry to seal
« Reply #12 on: November 20, 2017, 04:25:28 PM »
Recipe said 10 days but I'll try a little drier and warmer. Thanks!






Offline Tim Sumrall

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Re: Blue started but may be too dry to seal
« Reply #13 on: November 23, 2017, 11:24:34 PM »
Problem was a copy paste error of the recipe. 3 tbsp of salt was added to the curd. This has been so standard for me lately that I didn't challenge it. Challenge ever step ever time.

I have some blue but can't imagine this being good. I'll see it through a couple months just for good measure.

Offline Al Lewis

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Re: Blue started but may be too dry to seal
« Reply #14 on: November 24, 2017, 01:56:41 PM »
How large is this cheese?  Stilton gets quite a lot of salt added so you may have made that instead of what you thought you made.
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