Author Topic: Gorgonzola Three (Frankenblue)  (Read 62 times)

Offline Frodage

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Gorgonzola Three (Frankenblue)
« on: February 22, 2015, 06:47:32 PM »
Here are my make notes for Frankenblue. After admiring Danbo and OzzieCheese's Big Blue Monsters, I tried to fit all the curds from 9L of milk into my little mould. By 11pm there was still not enough room, so I stitched them together the next day. My hope is that the weight of the larger portion will cause amalgamation with the smaller one underneath. Will keep you posted as salting and aging continue.
-Jim

Online Danbo

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Re: Gorgonzola Three (Frankenblue)
« Reply #1 on: February 22, 2015, 11:02:42 PM »
Welcome to the world Frankenblue! I hope that you will have more luck than me regarding the internal blue veining. Ozzie's cheese had very nice veining. I think that my curd maybe was not dry enough.


:-) Danbo

Offline Frodage

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Re: Gorgonzola Three (Frankenblue)
« Reply #2 on: Yesterday at 06:40:41 PM »
This brown smudge is dry and not fuzzy. Any idea what it is, if it's edible? The cheese is being stored at 13C and 45% RH.
-Jim

Offline Al Lewis

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Re: Gorgonzola Three (Frankenblue)
« Reply #3 on: Today at 12:24:21 AM »
I would brush it off and disregard it Jim.  Just something the drying exterior picked up.

Online Danbo

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Re: Gorgonzola Three (Frankenblue)
« Reply #4 on: Today at 12:49:47 AM »
Or rub with a little bit of coarse salt if it's not just brushing off.