CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) > ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened
Gorgonzola underway - natural rind looks like a putting green
pastpawn:
I added a bit of annatto to give it some color. I'm also letting it develop a natural rind (instead of bagging), and it's clearly understanding my wishes :)
1st pic is at about 1 week. Pierced it at around 2 weeks, and took 2nd pic. It's developing normally in the cave @ 50F. Will update when I cut it in a month or two.
timsumrall:
Looking good!
I was wondering what was under the cloth in your cave pic 8)
Divey:
That’s a very nice looking cheese. Who’s recipe did you use?
pastpawn:
--- Quote from: Divey on February 16, 2018, 11:30:30 PM ---That’s a very nice looking cheese. Who’s recipe did you use?
--- End quote ---
I pulled it from here:
https://www.cheesemaking.com/ShropBlu.html
I'm an idiot, it's not a gorgonzola. It's a Shropshire Blue, whatever that is. My intention was to make a gorgonzola, and I went looking around the webz for a recipe (I have one book, but I thought I'd search anyway). In my rambling around, I found this recipe and used it and completely lost track of the fact that I had changed cheese types, though besides the color I'm not sure the differences. Anyway, it's cheese, it's blue, and it looks good so far so I don't much worry about the classification.
Divey:
Haha, these things happen.Did you use the Annatto?
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