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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened => Topic started by: jwalker on April 18, 2013, 10:20:43 PM

Title: SUCCESS!!!!!!!
Post by: jwalker on April 18, 2013, 10:20:43 PM
Ok , my first blue type cheese , a Gorgonzola Dulce , it is just six weeks old but i couldn't wait any longer.

Unwrapped and tried some , it was fantastic!

Very aromatic , spreadable as well , exactly like the last Cambozola I paid big bucks for.

Even the wife pigged out on it , and she's usually so-so on blues.

I am so very thrilled and proud of this first cheese,

Check it out.

Cheers , Jim.
Title: Re: SUCCESS!!!!!!!
Post by: Schnecken Slayer on April 18, 2013, 11:03:48 PM
Wow, you've done a great job! that looks very creamy.
What was the recipe you used?
Title: Re: SUCCESS!!!!!!!
Post by: CheeWilly on April 18, 2013, 11:05:11 PM
Looking good.  I want to make a blue also.
Title: Re: SUCCESS!!!!!!!
Post by: meyerandray on April 19, 2013, 01:53:47 AM
Yes, please post your recipe! My father-in-law has been harassing me to make a gorgonzola dolce ever since I started experimenting with cheese, he loves it! Your looks perfect and creamy-do you have any pics during the make? Did you make two sets of curd? I was thinking of trying the recipe on cheesemaking.com.
Anyway congrats on a beautiful cheese!
Title: Re: SUCCESS!!!!!!!
Post by: Tiarella on April 19, 2013, 05:42:15 AM
Congratulations!!!!  Also want to know which recipe you used!   :D. A cheese to you for such a successful make!!
Title: Re: SUCCESS!!!!!!!
Post by: seemunkee on April 19, 2013, 06:56:02 AM
Looks fantastic.  Congrats.
Title: Re: SUCCESS!!!!!!!
Post by: jwalker on April 19, 2013, 07:49:42 AM
Thanks for the replies.

I used the Gorgonzola Dulce recipe from Ricki Carrolls website.

The only changes I made were:
They called for C21 buttermilk culture , I only had C101 , so I used it instead.
I had no yogurt culture , so I just omitted it.
I had no PR so I used a slurry made from a piece of Danish Blue.

Turned and salted every day for 5 days or so , and then aged in cave for 6 weeks.

I wasn't sure if it would turn out , but now I know , I think I will stick to the same recipe again.

Actually , I have another one aging right now.

Cheers , Jim!
Title: Re: SUCCESS!!!!!!!
Post by: Boofer on April 19, 2013, 07:53:25 AM
Good job, Jim! Looks like it would team up well with some nice crusty bread.

A cheese for your efforts.  :)

-Boofer-
Title: Re: SUCCESS!!!!!!!
Post by: KTownCheese on April 19, 2013, 11:02:10 AM
Awesome lookgin cheese! I cant wait to dig into a stilton I just started!
Title: Re: SUCCESS!!!!!!!
Post by: Tomer1 on April 19, 2013, 03:25:24 PM
Im not sure it will be that easy to reproduce this cheese as it was mainly ripened by PC rather then PR.   You might need to inoculate with PC, although if often apears in blues, it doesnt always stick around to produce the great goowyness you have achived :)
Title: Re: SUCCESS!!!!!!!
Post by: JeffHamm on April 20, 2013, 12:24:05 AM
A cheese to you for an outstanding result.  Nicely done.  Looking forward to seeing your second make of this.

- Jeff
Title: Re: SUCCESS!!!!!!!
Post by: jwalker on April 20, 2013, 07:36:18 AM
Im not sure it will be that easy to reproduce this cheese as it was mainly ripened by PC rather then PR.   You might need to inoculate with PC, although if often apears in blues, it doesnt always stick around to produce the great goowyness you were achived :)

Thanks again all.

Tomer , I was wondering about that as it has a lot of the white mold on it , does it just pick up PC out of the air?

I did have lonzino in the same cave that had been sprayed with Bactoferm Mold 600 which is a white mold also , it is "Penicillium nalgiovense".

I wonder if it could be that which is growing on my blue , and if so , has that type of mold ever been used in cheese making?

Interesting.

Cheers , Jim.
Title: Re: SUCCESS!!!!!!!
Post by: orion113 on April 29, 2013, 07:11:10 PM
I am missing something here, sorry.  What did you mean by,

"I had no PR so I used a slurry made from a piece of Danish Blue."

I would like to duplicate what you did here and, for the life of me, I am not sure what you omitted.  I'm sure I will feel like an idiot when you let me know.......don't ever get old all!!

Thanks

Title: Re: SUCCESS!!!!!!!
Post by: bbracken677 on April 29, 2013, 07:19:48 PM
....don't ever get old all!!

Thanks


Oops...too late! I wish you had told me that 30 years ago!  hahaha
Title: Re: SUCCESS!!!!!!!
Post by: JeffHamm on April 29, 2013, 07:46:10 PM
Hi orion113,

A slurry is when you harvest mould from an existing cheese.  So, he took a piece of Danish Blue, scraped out a bunch of blue mould from it, and probably mashed it about in some warm water or milk.  Remove the chunky bits.  Pour this "slurry" into your milk.  That will get the mould spores into your milk.  I do this to get moulds for cam's and brie's and blues because I don't make enough of either to warrant buying and keeping the spores in the freezer.

- Jeff
Title: Re: SUCCESS!!!!!!!
Post by: jwalker on April 30, 2013, 08:06:29 AM
Hi orion113,

A slurry is when you harvest mould from an existing cheese.  So, he took a piece of Danish Blue, scraped out a bunch of blue mould from it, and probably mashed it about in some warm water or milk.  Remove the chunky bits.  Pour this "slurry" into your milk.  That will get the mould spores into your milk.  I do this to get moulds for cam's and brie's and blues because I don't make enough of either to warrant buying and keeping the spores in the freezer.

- Jeff

Yes , Jeff is right on the mark , mashed up some blue cheese in warm milk added it to the milk , I don't even pick out the chunky bits , just try to mix it until as smooth as possible.

I would never use enough to justify buying the stuff , it would be outdated and no good before I would use much.

This cheese got great reviews from neighbors and friends , it is long gone now and another is about six weeks old , this one looks to have much more blue in comparison to the last one , will put up a post as soon as I decide to open and eat it.

Cheers , Jim.
Title: Re: SUCCESS!!!!!!!
Post by: orion113 on April 30, 2013, 10:17:54 AM
Interesting and sounds like a very slick and economical trick.  Thanks all for the tips.  I would like to try this next I think, probably should do one more Colby for practice as it at least looks like I may have gotten some of the basics down now with heating times, recognizing a clean break, and a few other basics.
Title: Re: SUCCESS!!!!!!!
Post by: orion113 on April 30, 2013, 12:45:17 PM
Hmmm, I just noticed that the recipe is for 2 5 gallon batches of milk, a bit over my means now, I don't have a double boiler set up for that.  I will have to find a 2 gallon recipe I guess......rats!!
Title: Re: SUCCESS!!!!!!!
Post by: Hidri Mohamed on May 30, 2014, 02:03:38 PM
Good job, Jim!

I will test this recipe is very beautiful as cheese

Quote
so I just omitted it.

I had no PR so I used a slurry made from a piece of Danish Blue.

I did not understand can you give more details

thanxs
Title: Re: SUCCESS!!!!!!!
Post by: Bear and Bunny cheese on May 30, 2014, 07:50:04 PM
Hidri,
  PR est une abréviation pour Penicillium roqueforti qui est la famille de moisissure bleu qui donne le gout de cet fromage.

  Par "slurry", il veut dire une suspension.  Il prend un échantillon de ce moisissure d'un fromage commerciale, il mélange le bien avec du lait, le filtre est ajout ca dans son recette comme innoculant.  C'est un façon de faire un fromage particuliaire si tu n'as pas la culture.
Title: Re: SUCCESS!!!!!!!
Post by: Hidri Mohamed on May 31, 2014, 06:26:56 AM
salut Bear and Bunny cheese,

-je n'ai pas compris
Quote
so I just omitted it.

-puis je avoir la manipulation exacte de "slurry made" avec tout les details

merci
@+
Title: Re: SUCCESS!!!!!!!
Post by: Bear and Bunny cheese on May 31, 2014, 07:22:10 AM


I had no yogurt culture , so I just omitted it.



La recette a demander pour un culture dans du yogout (oui tu peut inoculer ton lait avec du yogout!)  Il n'a la pas eu donc il l'a omis.  Donc ce qu'il a fait c'est de improviser son recette en utilisant un morceau de fromage pre-existant pour inoculer son lait.  J'espere que c'est plus claire maintenant.
Title: Re: SUCCESS!!!!!!!
Post by: Hidri Mohamed on May 31, 2014, 09:02:07 AM
"omitted it" veux dire supprimer de la recette ?
Title: Re: SUCCESS!!!!!!!
Post by: Bear and Bunny cheese on May 31, 2014, 09:47:20 AM
Exactement.
Title: Re: SUCCESS!!!!!!!
Post by: Hidri Mohamed on June 01, 2014, 06:27:00 AM
Exactement.
vraiment merci  ;)