Hi,
I just made my 1st blue cheese and need some advices from people knowing what they are doing more than i do. (my basement got stable 14-15c - i know a bit high for this type of cheese but i guess it should be at least eatable) First thing first i made a few cheeses: parmesan, riccota salata, gouda, (petti blue - but i guess it will end as sth. close to camembert or brie since blue mold didnt appear) and blue cheese. All of them made with Gavin Webber recipies - parmesan was a bit modified but its still almost the same recipie. All my cheeses got 2.5-3kg exept (weird petti-blue that is more camembert like cheese got 250g) So i got a lot of cheeses in 1 place (well not exacly in 1 coz basment got 2 rooms but its not hermetic) Ok so go to the point my cheese picture after first week:
I guess at this point it was everything fine but after 3 weeks (so its today) Im concerned that this white mould is sth. not good:
It flows out a bit close to mould at this point so rippening out the mould seems not best idea right now. Here is picture:
Im asking for help from someone, pls. Im from Poland so im sorry about my English im working on it. I did use penicilium Roqueforti and termophilic culture from shop aviable in here. Is everything okey with this cheese? Should i do sth like ripping mould off? open the cheese? or leave it as it is coz its fine? or maybe i should not eat it.
PS. I did try some of creamy side with blue mould on it. It taste like a bit too bitter for me but for sure i did feel blue cheese like taste. It smells a bit diffrent than blue cheeses from shop. Pls can someone say me if im going to be all right? i mean if my cheese is going to be all right and if what should i do with him? ;p
Okey, so after a 3 days looking for help i decide to cut in to this cheese coz it was starting to sink more... and inside it looks good i think, taste good as well. Maybe a bit too curdy?and bitter? I think i will wrap it into foil and storage into fridge for next 2-4weeks (depend on situation) So i guess the problem with this one was:
1. It should stay 1-2 days more in room temperature.
2. It should also be pressed a bit more.
3. I definitly should rippen off the mould after 1 week.
Here are pictures: