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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened => Topic started by: mgasparotto on January 12, 2013, 06:42:35 PM

Title: My first Gorgonzola
Post by: mgasparotto on January 12, 2013, 06:42:35 PM

This is my first ever blue, and one I rescued from the jaws of defeat. The rind cracked when my cave's humidifier broke and I had to slather it with butter and put it in a separate ripening container for a few weeks (a trick I learned from going through this forum!). It's got some nice spontaneous linens development that gives the rind a really delicious stinky flavor. I'm loving the tangy creamy piquant paste. Couldn't have done it without the information here, so thanks everyone!



 

Title: Re: My first Gorgonzola
Post by: mjr522 on January 12, 2013, 07:19:04 PM

Very nice.  What recipe did you use?

Title: Re: My first Gorgonzola
Post by: mgasparotto on January 12, 2013, 07:28:05 PM

Thanks! I used rikki carrol's recipe for gorgonzola dolce as a starting point, but using Flora danica instead of the buttermilk culture. And it isn't really a dolce because it started to dry out when the rind cracked. I pierced it 2 weeks in a row, vertically and horizontally, and aged it about 2 months.

Title: Re: My first Gorgonzola
Post by: bbracken677 on January 12, 2013, 07:31:33 PM

Nicely done! I am working on my blue cheese making...

A cheese for you for a success! 

Title: Re: My first Gorgonzola
Post by: flac on January 12, 2013, 07:34:06 PM

Well done, Looks tasty!

Title: Re: My first Gorgonzola
Post by: mgasparotto on January 15, 2013, 12:02:11 AM

Thanks! I think I'm done with blues for a while because they really do make it hard to age anything else at the same time. I'm tired of dabbing blue spots off of my other cheeses! :)

Title: Re: My first Gorgonzola
Post by: Al Lewis on January 15, 2013, 12:47:56 AM

Looks great!!

Title: Re: My first Gorgonzola
Post by: Vina on January 16, 2013, 03:26:23 PM

Fantastic looking cheese!