Author Topic: Minnesota Blue Cheese  (Read 5675 times)

linuxboy

  • Guest
Re: Minnesota Blue Cheese
« Reply #15 on: May 22, 2011, 09:43:04 PM »
Quote
Is it too late for my cheese
I have no idea. Two things usually need to happen for this cheese before salting:

1) Acidity needs to drop to 4.5-4.8.
2) It needs to meld together and become stable

Both of those usually take 12-24 hours after you start. If it happened for you in 8, great, go ahead and salt. Once you salt, no sense in stopping, you already slowed down the acid.

rosawoodsii

  • Guest
Re: Minnesota Blue Cheese
« Reply #16 on: June 16, 2011, 05:04:27 PM »
Does blue cheese get a bloom on the outside?  Right now mine looks pretty much like it did when I started.

Tomer1

  • Guest
Re: Minnesota Blue Cheese
« Reply #17 on: June 16, 2011, 07:10:45 PM »
yeah they get green\blue on the outside.
Expand on your make.

rosawoodsii

  • Guest
Re: Minnesota Blue Cheese
« Reply #18 on: June 17, 2011, 01:03:10 AM »
I salted too early, misread the directions.  Instead of sitting overnight, it was salted within a couple of hours.