Author Topic: Attempt at Baby Blues  (Read 920 times)

timsumrall

  • Guest
Attempt at Baby Blues
« on: February 17, 2018, 01:05:00 PM »
I adapted Gavin Webber's Petite Blue recipe https://www.youtube.com/watch?v=k5C8taIodYo

I got a good blue coverage (not sure why I don't have a pic) but then some rogue PC from my Brie work took over.

Without the Geo. Can. there was skin slip at 2 weeks and they ripened fast so we ate three of them. Picture is the last. There were crazy temp swings so the cooler was struggling to keep RH and temp constant.

The blue was just noticeable in taste and should stand out more.

They were a too thin. I'd like to see them doubled in thickness.

We liked the PC but not the slip. So today I will double the pictured recipe and add 1/32 tsp Geo. Use a super clean mat box and apply PC later if needed

The following looks really good. Doubt I will go there today but it looks like something to shoot for.

http://cheeseforum.org/forum/index.php/topic,8831.0.html



« Last Edit: February 17, 2018, 01:25:47 PM by Tim Sumrall »

timsumrall

  • Guest
Re: Attempt at Baby Blues
« Reply #1 on: February 17, 2018, 01:35:15 PM »
The fastest update ever :)

I cut the last round and noticed that the blue taste was more pronounced.

Looked closer and saw new blue growth (see closeup). Wish I had seen it before I cut it, I might have waited some more.

No worries. More on the way ...



panamamike

  • Guest
Re: Attempt at Baby Blues
« Reply #2 on: February 17, 2018, 08:31:15 PM »
Congratulations on a new cheese. Your going to have to name it. In Abruzzo Italy there is a blue cheese without any color inside called Pecorino Muffato di Anversa made by Marcelli Formaggi only it's made from sheep milk.