Author Topic: Bagging The Blues  (Read 1078 times)

Offline Sailor Con Queso

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Bagging The Blues
« on: November 02, 2009, 07:50:55 PM »
Problem: Blues often need to be kept in the hoop for 2 days or more until they drain and can hold their shape.

Solution: Use a curd bag instead of traditional cheesecloth. This is actually a continuation of another thread for making a Plyban curd bag. I am using this on ALL of my cheeses now, but it is especially useful for draining and setting Blues.

Photos

1- The Plyban Curd Bag.
2- Curd bag in the hoop.
3- Stuffing the curds in the bag. Press lightly by hand to expel some whey.
4- The follower goes INSIDE the bag.
A moldy Stilton is a thing of beauty. Yes, you eat the rind. - Ed
www.boonecreekcreamery.com


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Offline Sailor Con Queso

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Re: Bagging The Blues
« Reply #1 on: November 02, 2009, 07:58:58 PM »
... more photos

5- A VERY light pressing (8 pounds) for just 2 hours.
6- Out of the hoop and draining on it's own. Hoop is quickly ready for another cheese. ;D
7- A Stilton Trio - Raspberry, Blueberry & Crystalized Ginger. (3 days, 2 days and 1 day old).
The Blueberry in the middle is still in the bag, but is flipped upside down.
A moldy Stilton is a thing of beauty. Yes, you eat the rind. - Ed
www.boonecreekcreamery.com

Offline DeejayDebi

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Re: Bagging The Blues
« Reply #2 on: November 02, 2009, 08:28:16 PM »
Good idea Sailor. I haven't tried making the bags yet but I need to.


Offline Ben

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Re: Bagging The Blues
« Reply #3 on: February 22, 2010, 01:07:13 AM »
Sailor,

How were these?  I have never had such a cheese before but they look fun.

Offline Sailor Con Queso

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Re: Bagging The Blues
« Reply #4 on: February 22, 2010, 10:05:03 AM »
Blueberry is wonderful. Opened a new thread. Search Blueberry.
A moldy Stilton is a thing of beauty. Yes, you eat the rind. - Ed
www.boonecreekcreamery.com


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