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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
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ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened
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First try with blue
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Topic: First try with blue (Read 3357 times)
Aris
Mature Cheese
Location: Philippines
Posts: 399
Cheeses: 28
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Re: First try with blue
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Reply #15 on:
October 02, 2011, 12:57:18 AM »
Did you cook the curds? cooked curds tend to lose moisture easily. When stirring, temp should be less than 30c. I think low humidity is also a problem, do you leave an opening in the lid?
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Aris
Mature Cheese
Location: Philippines
Posts: 399
Cheeses: 28
Default personal text
Re: First try with blue
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Reply #16 on:
October 02, 2011, 01:07:05 AM »
You should also consider that real Stilton is 8 kg and they use different cultures and milk and they have age old techniques and knowledge. Even if you age it to 6 more weeks or more, it still wouldnt be as complex as real Stilton, just saying.
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smilingcalico
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Re: First try with blue
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Reply #17 on:
October 02, 2011, 03:49:32 AM »
Hey, nice first blue. I saw you are proficient with lactic cheeses, so why not a lactic blue? They're quite good!
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CheeseForum.org » Forum
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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
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ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened
»
First try with blue