CheeseForum.org ยป Forum
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened => Topic started by: rolsen99 on May 02, 2013, 10:56:01 PM
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After 2 fails, here is the progress on number 3. Funny thing is, I lost track of time on this one and finally pierced today, after about 4 weeks. I hit pH targets for the most part, and used powder, so I have a nice blue going. It is based on the wacheese.com recipe.
Crossing my fingers on this one.
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Nice Looking cheese! Did you smooth it? The later pictures do look a bit smoother. There should be lots of room for blue to grow inside.....cant wait to see how it turns out!!
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Yes, I did smooth it. I kept some additional curds and used them to smooth it. The curds were a bit on the dry side, but it worked out. Forgot to take a picture. Now I need to determine how many weeks before I cut it. Maybe 8 weeks? I will also probably poke it again in a couple weeks.
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wow! nice cheese!
I wish I could be brave enough to try making one ;-)
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wow! nice cheese!
I wish I could be brave enough to try making one ;-)
Give it a try!