Author Topic: Gorgonzola  (Read 272 times)

Offline Joe

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Gorgonzola
« on: February 13, 2017, 01:18:15 PM »
Hi all,

Reading your post i start my Gorgonzola last Monday. Now a week for my first one and a day less for my seconf one.
I used different process so not looking the same.
I will later on add the receipe and the process I followed ... but missing time for now, just add a few pict. Will be on vacation this Friday so I can add the details ....
The 2 first pict is the first one (in fact a big and a small one).
The 3 last pict. is the second one.

Both start with 10 L of milk.

Hope this will be a success for the first batch.
Life is like cheese .... sometimes hard and it is not pleasant and sometimes sweet and it's only pleasure

Offline DoctorCheese

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Re: Gorgonzola
« Reply #1 on: February 13, 2017, 07:56:47 PM »
Cool looking cheeses there. Did you do a rub up on them?
I am a cheese loving college student headed towards a PhD in Psychology working with what I have to produce some yummy morsels. Advice is always welcome!

Offline Joe

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Re: Gorgonzola
« Reply #2 on: February 13, 2017, 10:26:37 PM »
On the 2 first pict (big ans small cheese) yes I rubing up the both.
The 3 last pict (in fact the same cheese) no and i wonder if i let the cheese like that or rubing up ?
Life is like cheese .... sometimes hard and it is not pleasant and sometimes sweet and it's only pleasure

Offline DoctorCheese

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Re: Gorgonzola
« Reply #3 on: February 13, 2017, 11:59:20 PM »
I am no expert, but from what I have seen and been told it is not good to have big cracks on the outside like that.
I am a cheese loving college student headed towards a PhD in Psychology working with what I have to produce some yummy morsels. Advice is always welcome!

Offline nccheesemike

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Re: Gorgonzola
« Reply #4 on: February 14, 2017, 04:56:11 AM »
Nice cheese

Offline Joe

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Re: Gorgonzola
« Reply #5 on: February 14, 2017, 12:14:54 PM »
Thank you,
New pict from today of the second cheese.
More blue but light.
This morning I made holes top,bottom and side.
 
Life is like cheese .... sometimes hard and it is not pleasant and sometimes sweet and it's only pleasure

Offline awakephd

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Re: Gorgonzola
« Reply #6 on: February 15, 2017, 09:58:24 AM »
I am no expert, but from what I have seen and been told it is not good to have big cracks on the outside like that.

True for most cheeses, but this is the normal look for a gorgonzola. Unlike a Stilton, a gorgonzola is not normally "rubbed up" - but over time, the blue will crust over and it will become a seamless rind anyway.
-- Andy

Offline Joe

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Re: Gorgonzola
« Reply #7 on: February 16, 2017, 09:32:05 PM »
New pict today ...
Give me until sunday i will be at my location for vacation ... I will give you all the details.

Seems not to bad for my 3 first cheese.
Any concern or things that I can do for us ?

The 1st pict is the big one rubbing up
The second pict is the one not rubbing up.
Thx.
« Last Edit: February 16, 2017, 09:38:15 PM by Joe »
Life is like cheese .... sometimes hard and it is not pleasant and sometimes sweet and it's only pleasure

Online AnnDee

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Re: Gorgonzola
« Reply #8 on: February 16, 2017, 11:14:09 PM »
Nice blueing action there!
I just made a gorgonzola too few days back, 2nd time making real blue and 1st try on gorgonzola. How do you salt your cheese?
Ann

Offline Joe

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Re: Gorgonzola
« Reply #9 on: February 17, 2017, 06:10:12 AM »
I follow 2 differents recipes.
The robbing up one 2.5% salt in 2 days all the faces.
The other one also 2.5% salt but before put the curd in a mold. when the curd was dry I mixt it up.
Life is like cheese .... sometimes hard and it is not pleasant and sometimes sweet and it's only pleasure

Offline Frodage4

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Re: Gorgonzola
« Reply #10 on: February 20, 2017, 10:14:33 PM »
Salut Joe,
I really like the pictures of your cheeses. To rub or not to rub, that is the question. I never have and have seen no problems whatsoever. Here's a photo of one of my unrubbed gorgonzolas - the rind seals up anyway and it tastes delicious!
Keep on making cheese!
Jim.