Blue Me Away

[Boofer]

I think the reason for the minimal veining is the white mold. It made the paste soften therefore closing the crevices. Maybe next time you should pierce early, like at age 10 days.

I started the cheese on July 2, pierced on July 9 and again on July 21.

-Boofer-

[Neil H]

Boofer, for what it is worth, the cheese looks fantastic !

for my benefit, how long did you drain the curds for ?

[Boofer]

Boofer, for what it is worth, the cheese looks fantastic !

for my benefit, how long did you drain the curds for ?

• On Day One I was flipping every 15 minutes for the first hour, then every half hour for a couple hours, then once an hour after that.
• On Day Two, I started flipping the mold with cheese twice a day for two days.
• On Day Four I unmolded and smoothed.
• This was at room temperature in a minicave with the cover cracked so the cheese could breathe and evaporate some of the whey that seeped out.
• When I went to flip (twice a day), I'd sop up any whey that I saw and ensure the walls of the minicave were wiped down.
  

Hope that helps.

-Boofer-

[Brie]

Puck it! I think the little guy looks fine for its size, Hail to the little guys.

[Boofer]

Puck it! I think the little guy looks fine for its size, Hail to the little guys.

Works for me! I am looking forward to seeing the insides of the tall boys now.

I'm also interested in trying a Cambozola soon. I'm wondering if anyone has had success with that style. I looked back a couple years earlier and saw John had enjoyed making it. 

-Boofer-

[Tea]

John and I were trying the cambozola a few year back, but I never could get the blue on the inside, which is why I am giving the blue/white a go first and see what I learn from that.  I think because the paste is soft you need to pierce more than once to get a good internal growth, so I am trying that with these too to see what happens.  Once I think I am understanding the process a little better, I am going to give the cambozola or maybe a double cream brie with some blue a go and see if I have any success.

[Boofer]

Okay, I had a weak moment this morning. 

I decided I REALLY wanted to see inside one of the tall boys. I know, I know...they are just around the 60 day mark. The rind was so shrunken that I thought it was all just drying up into a big cheese raisin.

As you can see, the paste is quite moist...even oozy in places. What a surprise. What I also discovered was that the piercings had closed up for the most part. I sliced off a little for my lunch, wrapped the other pieces in breathable cheese paper, and put them back in the minicave for continued affinage.

I took this as a tip to re-pierce the other tall boy, in hopes of gaining additional bluing over the next 30 days.

At lunch, I enjoyed the sliver of blue along with a piece of the Reblochon I had cut previously. With apple and orange slices, they were absolutely wonderful. Creamy and gooey. Oh yeah, I may have something here! 

It seems more like a Fourme d'Ambert rather than a Stilton, realizing the requirements to actually be a Stilton.

-Boofer-

[JeffHamm]

Wow Boofer!  That looks exceptionally good.  Well done! 

- Jeff

[Boofer]

Wow Boofer!  That looks exceptionally good.  Well done! 

- Jeff

Thanks, Jeff.

A couple days ago I received an order from iGourmet that included Fourme d'Ambert and Royal Blue Stilton. How fortuitous! I see a small cheese sampling in store for me and the missus this weekend. Of course I will be reporting my tasteful findings with pics. 

If I am to believe the stated affinage for Fourme d'Ambert of two months, should I just vacuum-seal those cut pieces rather than have them wrapped in cheese paper? I think they're still a little too moist. Perhaps a little time cracked open as they are will benefit them. Opinions?

I will continue to age the second tall boy now that I've re-pierced it.

-Boofer-

[Aris]

How's the flavor? How strong is the blue flavor?

[Boofer]

How's the flavor? How strong is the blue flavor?

Very mild blue flavor, which is okay for my tastebuds. As you get closer to the rind it becomes stronger of course. Very creamy though.

-Boofer-

[Boofer]

Sampled my second blue effort this morning with fresh mango and coffee.

This cheese can't really be even mentioned in the same breath as Stilton. I thought it might be closer to a Fourme d'Ambert. This is more of a Cambozola...a creamy blue, although I didn't start out using a Cambozola recipe. I will do that eventually though.

Oh yeah, I paired this creamy, oozy cheese with another style I had on hand...my Reblochon. Ooooh, very tasty!

-Boofer-

[Aris]

Maybe next time you should wipe down the white mold if it grows on your Stilton with vinegar to prevent a runny paste.

[Boofer]

Thanks for the tip, but I think the overall moisture in the paste was a little high for a Stilton. I'll have to go back over my make notes to see where I can adjust.

-Boofer-

[Brie]

I love the look of that paste (from the first pic); however, the second appeared as if it had melted somewhat--were they taken at two different temperatures? Looks like you have a champion here--let's call it Boofrogina!