As I’ve already told I tried to create some blue mold using rye bread. Today I cut open my first blue with what I’ve created.
I intentionally don’t tell anything about the cheese itself. It was made without rennet and with my self made culture. So it’s far enough from what most I read at CF. And in addition this very batch went not exactly the way I wanted it to. But handyface was interested in homemade molds so I decided to share this little experiment.
I baked rye bread in common manner but added twice as much salt as I usually do. Than I cut off the crust put inner part into plastic bag, closed it firmly and let sit at room temp for three weeks until little spots of blue mold arrived at the surface of bread.
Than I soaked bread in 20% NaCl solution, mashed it, light pressed to give it a wheel form and pierced like blue cheese. I aged this wheel for another three weeks in a fridge inside container to keep good humidity. Visually it was no further growth of a mold.
At least I soaked the wheel with water, squeezed the water out and filtered.
This filtrate I added to curd after removing whey.
As you can see at pics some competitive molds appeared. But I really like this cheese with its strong smell of well aged stuff, sharp taste with a mushroom aftertaste. I saved part of inoculated curd and several days ago made one more batch of a blue. Hope it will be much better.