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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened => Topic started by: jwalker on May 29, 2014, 02:13:42 PM
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Two gallons raw milk from Idaho
1/8 tsp mm100
2 skewer tips PR
1/16 tsp lipase
1 tsp calcium chloride
1/4 tsp rennet
1 1/2 tbsp salt
Heat to 90
add cultures wait 5 min and stir
let sit for 35 min
add lipase
add add calcium and stir
wait 5 min
add rennet and stir
let sit for 2 hours
maintain temp.
cut curd in 3/8 cubes
let sit for 5 min
stir gently 5 times over the next 60 mins maintaining temp
let curds settle
drain whey
put in mold with no weight
flip cheese daily in mold for 3 days
put in saturated brine for 6 hours
dry for 3-4 days and age in cave til texture is as you like
Pierce after a week of aging
this one is just under 6 weeks.
It always amazes me how ugly something can be and still be good.
This one seems to have a little of everything on it , linens , PR , PC , Geo.
It is quite soft and creamy , texture similar to a Brie , the rind is very mild and has a nutty taste to it , definitely a good rind , allthough you would never guess by looking at it.
I don't pierce mine very much as I don't like too much blue in the interior.
The recipe from GCs book said to age for several months , but this one is certainly ready now at 6 weeks.
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I like the looks of that, sounds delish!
AC4U!
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Looks like the rind is made of bacon bits! ;D
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That is almost as ugly as my latest :o
A cheese to you for such an ugly blue ;)
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The thought of a nice slab of ugly on a beautiful grilled steak.
Cheese to you
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A cheese to you for your ... cheese? :) Sounds really good actually! And yes, I'm surprised not only by the fact that the rind tastes good, but that you tried it in order to find out! Then again, a lot of my rinds end up with wild moulds, which tend to be very dry and dusty tasting, so I quite often remove them. I still will try them to ensure I'm not throwing away something with great personality, so I shouldn't be surprised that others have tried their's as well. Anyway, well done.
- Jeff
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I've only made three blues before so I'm no authority on this at all. I was curious though about your use of lipase. Never heard of it used in blues. Is this an innovation or something Gianclis recommended? What kind of contribution did it give? A cheese to you in advance....and some back-bacon.
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I've only made three blues before so I'm no authority on this at all. I was curious though about your use of lipase. Never heard of it used in blues. Is this an innovation or something Gianclis recommended? What kind of contribution did it give? A cheese to you in advance....and some back-bacon.
GC lists it in the recipe as "optional" , I find it gives most cheeses a little more flavor earlier , almost as if it helps a cheese to age a little faster.
The rind really surprised me , I thought at first , there is no way this will be edible , but even my wife liked it , as well as the neighbor who took some home with him last night.
Thanks for the cheeses. ;D