Author Topic: Gorgonzola One (Notchy)  (Read 201 times)

Offline Frodage

  • Medium Cheese
  • ***
  • Location: Canada
  • Posts: 65
  • Cheeses: 2
  • Default personal text
Gorgonzola One (Notchy)
« on: January 25, 2015, 11:41:59 PM »
Here are photos from my first ever blue cheese make. I just love the notches in the last photo - it looks just like everyone else's! I'll keep you posted and cross my fingers for the blue (my own culture on bread) to develop.
-Jim

Online Danbo

  • Mature Cheese
  • ****
  • Location: Denmark
  • Posts: 329
  • Cheeses: 21
  • Making cheese makes me calm
Re: Gorgonzola One (Notchy)
« Reply #1 on: January 26, 2015, 01:06:18 AM »
I'll cross my fingers. Exciting with the homegrown blue.

:-) Danbo

Offline LoftyNotions

  • Mature Cheese
  • ****
  • Location: Billings, MT
  • Posts: 119
  • Cheeses: 10
  • Default personal text
Re: Gorgonzola One (Notchy)
« Reply #2 on: January 26, 2015, 10:54:08 AM »
Hi Frodage,

Welcome to the blues club.

Which Gorgonzola recipe did you use for this make? Also, what was the filtering step for?

Larry

Offline Frodage

  • Medium Cheese
  • ***
  • Location: Canada
  • Posts: 65
  • Cheeses: 2
  • Default personal text
Re: Gorgonzola One (Notchy)
« Reply #3 on: January 26, 2015, 12:30:57 PM »
Hi Larry,

Your G. picante was my inspiration to join the blues club!  ;)
I used the one on Ricky Carroll's website, "Gorgonzola Dolce". The filtering step was because I grew the mold on bread, then just crumbled the bread into the milk for rehydration. I didn't really want the bread crumbs in the final cheese.

Today is the second salting and a pool of water has appeared on the top of the cheese. Should I mop it up, or just let it evaporate?
-Jim

Offline LoftyNotions

  • Mature Cheese
  • ****
  • Location: Billings, MT
  • Posts: 119
  • Cheeses: 10
  • Default personal text
Re: Gorgonzola One (Notchy)
« Reply #4 on: January 26, 2015, 01:13:17 PM »
I'm excited to see how this one turns out, Frodage. I remember the grow your own spores thread. Makes sense.

As far as the water goes, I just leave it on top to reabsorb or evaporate. There's still a significant amount of salt in it. Worst case, it'll go away when you flip the cheese.

Looking good...

Larry

Offline Frodage

  • Medium Cheese
  • ***
  • Location: Canada
  • Posts: 65
  • Cheeses: 2
  • Default personal text
Re: Gorgonzola One (Notchy)
« Reply #5 on: January 26, 2015, 06:58:08 PM »
Here's a photo of the top of the wheel, showing the pool of water extracted from the cheese. It evaporated by mid-afternoon, which is for the best. If I had mopped up the water, I would've taken away salt from the cheese.
-Jim

Offline Frodage

  • Medium Cheese
  • ***
  • Location: Canada
  • Posts: 65
  • Cheeses: 2
  • Default personal text
Re: Gorgonzola One (Notchy)
« Reply #6 on: January 26, 2015, 10:44:58 PM »
Here are the make notes in the attached spreadsheet.
-Jim

Offline LoftyNotions

  • Mature Cheese
  • ****
  • Location: Billings, MT
  • Posts: 119
  • Cheeses: 10
  • Default personal text
Re: Gorgonzola One (Notchy)
« Reply #7 on: January 26, 2015, 11:20:51 PM »
Jim, I took a quick look at your make notes. Regarding the fast floc time, it's probably just the 1/2 tablet of rennet. The 24 minute time to cut was good I think. If you can source liquid calf rennet it's much more controllable.

Regarding salting, you're going for a total salt load of around 13 to 16.4 grams, right? And that total is divided up in some fashion over 2 or 3 days? Just wanted to make sure, because the recipe on Cheesemaking is a bit fuzzy. The liquid on top of your cheese was about what I'd expect. Most of it does reabsorb, and some of it drains off. It's all good.

Looks like a cheese to me. :)

Larry

Offline Frodage

  • Medium Cheese
  • ***
  • Location: Canada
  • Posts: 65
  • Cheeses: 2
  • Default personal text
Re: Gorgonzola One (Notchy)
« Reply #8 on: January 27, 2015, 05:21:51 PM »
Thanks for the boost of confidence, Larry! You are right about the amount of salt. I'm aiming for 4.1g x 4 days, or 2.5% of the cheese weight from day 2. The sides are now pulling away from the mold, which I presume is to be expected.
-Jim

Offline LoftyNotions

  • Mature Cheese
  • ****
  • Location: Billings, MT
  • Posts: 119
  • Cheeses: 10
  • Default personal text
Re: Gorgonzola One (Notchy)
« Reply #9 on: January 27, 2015, 06:19:20 PM »
Yep. That's exactly what they do. As I salt I slip the mould off so I can pat some salt on the sides, and then slip it back on.

I just finished salting mine and put it in its box in the "cave".

Oh, if you want a bunch of blue on the outside, what might help a bit is a day or 2 after you're done salting you might want to gently wipe the cheese down with a cloth soaked in water or in a mild brine (3-5% or so) to get the heavy concentration of salt off the outside. I don't do that with mine, but I don't care if they blue up on the outsides.

Larry

Offline Frodage

  • Medium Cheese
  • ***
  • Location: Canada
  • Posts: 65
  • Cheeses: 2
  • Default personal text
Re: Gorgonzola One (Notchy)
« Reply #10 on: Yesterday at 06:04:27 PM »
Here is a photo of my make-shift cave. I had to store Notchy at 20C and got up to 70% RH. By the time day 7 (today) came around it looked like there was some blue on the flat surface.

Have a look at the sides and, yes, there is blue in the notches!

"Blue, blue, my world is blue!"

Now it's pierced and in the crisper. More photos to come.
-Jim

Offline LoftyNotions

  • Mature Cheese
  • ****
  • Location: Billings, MT
  • Posts: 119
  • Cheeses: 10
  • Default personal text
Re: Gorgonzola One (Notchy)
« Reply #11 on: Yesterday at 10:03:03 PM »
Congratulations on the blue, Jim. A couple things... It looks to me like there's some condensation on the inside of your box. If so, your humidity is probably in the 90s somewhere, which would be a good thing.

Also, do you have a way to get the temperature down around 12 to 15°C? Maybe that's what you were referring to in putting it in the crisper. :)

Larry

Online Danbo

  • Mature Cheese
  • ****
  • Location: Denmark
  • Posts: 329
  • Cheeses: 21
  • Making cheese makes me calm
Re: Gorgonzola One (Notchy)
« Reply #12 on: Yesterday at 11:26:20 PM »
Looking good! :-) Before you know it you cheese will be all blue... :-)