Author Topic: Bleu du Queyras  (Read 4752 times)

Offline Sailor Con Queso

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Bleu du Queyras
« on: September 09, 2009, 09:54:56 PM »
Here is my Bleu du Queyras after just 5 days at cool room temp and ready for the cave. We've had a lot of rain so the humidity has been extra high. This will be aged for 2 months and then used to make Flan au Bleu du Queyras for a Beaujolais Nouveau party in November. Bon Appetite.
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Offline DeejayDebi

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Re: Bleu du Queyras
« Reply #1 on: September 09, 2009, 10:22:15 PM »
It is very blue for 5 days. Pretty!

Offline Sailor Con Queso

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Re: Bleu du Queyras
« Reply #2 on: September 09, 2009, 11:04:33 PM »
Actually with a Bleu du Queyras, that's 4 days IN THE MOLD (flipping twice a day), then the cheese in the photo has dried on the countertop for 5 days. It started blueing up on day 2 out of the mold.

This Bleu is the easiest (and quickest) of any blues to make. After cutting the curds you just drain them and dump them in a mold. No pressing. They will continue to drain for 3 or 4 days. After the blue comes alive, I rub with sesame oil (optional) and stick it in the cave for 2 months or more.
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Offline DeejayDebi

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Re: Bleu du Queyras
« Reply #3 on: September 10, 2009, 07:31:16 PM »
So  is this still considered a 'Blue Cheese" even though it's not injected with Penicillin roqueforti? I 've never been a big Blues fan but I think they are cool looking.

Offline Sailor Con Queso

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Re: Bleu du Queyras
« Reply #4 on: September 10, 2009, 10:09:32 PM »
Definitely uses Penicillin roqueforti. Look at "200 Easy Homemade Sheese Recipes" page 148 and then flip to page 150 for the "Flan" finale.

I love blues. Last month I did a Blueberry Emmantal. I'm dying to try it, but I'm going to give it anothe couple of months. I recently saw a Blueberry Stilton from a registered producer so I will be doing one of those soon.
A moldy Stilton is a thing of beauty. Yes, you eat the rind. - Ed
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Offline DeejayDebi

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Re: Bleu du Queyras
« Reply #5 on: September 10, 2009, 10:17:53 PM »
Ah I didn't see any holes so I thought it was all on top of the cheese.

I have only made one Blue cheese and it was gorganzola about 15 years ago. I still didn't care for it much but I used it in dressings and dips. My brother loved it.

Offline Sailor Con Queso

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Re: Bleu du Queyras
« Reply #6 on: September 10, 2009, 10:54:10 PM »
A few months back I made a Stilton and pressed it at 30# (although you are never supposed to press a Stilton). We were VERY pleased with the results - a little drier and denser than a traditional Stilton. Actually firm enough for grating. Anyway, we make a lot of homemade pizzas, sometimes on our BBQ grill. We made one with a combination of Farmhouse Cheddar and the pressed Stilton. Outrageously good.
A moldy Stilton is a thing of beauty. Yes, you eat the rind. - Ed
www.boonecreekcreamery.com

Offline DeejayDebi

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Re: Bleu du Queyras
« Reply #7 on: September 11, 2009, 06:52:47 PM »
I guess that's one of those cheeses you love or you hate - like limberger. Still haven't tried that one but I'd hate to spend a fortune and find out I don't like it.

Offline Tea

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Re: Bleu du Queyras
« Reply #8 on: September 24, 2009, 02:42:42 PM »
Sailor that is one impressive looking cheese.  Do you scrap down the blue before serving, or leave as it is?

Would love to see a cut photo when you get to that stage.

Offline Christy

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Re: Bleu du Queyras
« Reply #9 on: September 24, 2009, 03:47:12 PM »
That color is fantastic!

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Offline Sailor Con Queso

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Re: Bleu du Queyras
« Reply #10 on: September 24, 2009, 05:05:27 PM »
Like most (all?) blues the mold changes to a blue-green/tan color after a few weeks. No, I won't scrape, but the rind probably won't be great tasting. Will cut it mid-November.
A moldy Stilton is a thing of beauty. Yes, you eat the rind. - Ed
www.boonecreekcreamery.com

Offline DeejayDebi

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Re: Bleu du Queyras
« Reply #11 on: September 24, 2009, 05:38:06 PM »
To bad it looks pretty right now. Sometimes rinds are just not edible no matter how pretty they look.

Offline Sailor Con Queso

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Re: Bleu du Queyras
« Reply #12 on: November 22, 2009, 03:57:21 PM »
OK, here's the finished product - Flan Au Bleu Du Queyras (Blue Cheese Flan).

This is an appetizer not a desert flan. Absolutely amazing texture and flavor. Way beyond expectations.

First the pictures, then I'll give the recipe. There are 4 different flans. Same recipes, just decorated differently. These were for a party of around 50.
A moldy Stilton is a thing of beauty. Yes, you eat the rind. - Ed
www.boonecreekcreamery.com

Offline Sailor Con Queso

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Re: Bleu du Queyras
« Reply #13 on: November 22, 2009, 04:14:48 PM »
Here's the recipe adapted from "200 Easy Homemade Cheese Recipes" page 150.

First of all, I made a Blue du Queyras, pictured above, about 75 days in advance.

I made 2 flans at one time and doubled the recipe.

Preheat oven to 325F. Prepare a pan for 1 inch waterbath.

5 eggs
2 Pinch salt
10 oz. Bleu du Quayras (or another Blue cheese?)
1-1/2 tsp cornstarch
2 tbsp Creme Fraiche (oh yeah make that in advance too).
2 tbsp Cognac

Combine eggs and salt, beat with electric mixer until light and fluffy
Add cheese a little at a time, beating well (warning - not for wimpy mixers) ;D
Beat in remaining ingredients until smooth.
Pour mixture into 10 inch pan.
Cook in waterbath for 45-50 minutes or until knife comes out clean.
Let cool.

Can be served warm or cold. We prefer it at room temperature.

This is amazing stuff. Bon Appetite.
A moldy Stilton is a thing of beauty. Yes, you eat the rind. - Ed
www.boonecreekcreamery.com

Offline DeejayDebi

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Re: Bleu du Queyras
« Reply #14 on: November 22, 2009, 05:41:18 PM »
Very nice looking flans Sailor nice use of color.