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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened => Topic started by: H-K-J on June 07, 2012, 02:48:37 AM
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tomorrow we start a new one :) some tweaks some changes and we will see :-X
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Oooohh, the anticipation.... ::)
Fingers crossed.
-Boofer-
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well it's under a light press ;D,had a few minor problems this morning, like pouring the milk in the pot and checking the temp and having it jump to 95ºf,
I just had a slight freekout time got it back together and calibrated the thermometer found out it was 16º off, I thought I would just compensate for that, as I dropped it in the bowel of water, then another freekout time. My wonderfull wife haled a$$ :-X to the store and brought me home another :-* such a sweet wife, just incase I checked that one and it was perfect ^-^ other than that and having to small a colander (had to use two) :-\ the make went well and I should have it milled, salted and in the mold tonight ;D
I do have one question, in my other Stiltons which were 2 gallon batches with a pint of cream, I have milled in 2-tbs of salt, this one is a 3 gallon batch with a quart of cream, should I add another tbs to the curd or will 2 be fine? (maybe just 2 heaping)
Man I love the smell of fresh milk turning into cheese :P
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I would use 3 T salt unless you thought your other ones were too salty. :)
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My other Stilton's were not salty at all, my wife doesn't like salty anything, me I can take a little so I went ahead and put in around three ^-^
I'm sure it will be just fine :P
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Thought I would add some pic's of the make,
other than the thermometer fiasco every thing went very well, it seem's to be knitting as nicely as my other (http://cocker-spanial-hair-in-my-food.blogspot.com/2012/03/my-stilton-style-blue-cheese.html) two make's (http://cocker-spanial-hair-in-my-food.blogspot.com/2012/03/stilton-style-blue-cheese-just-another.html)
The whey has all but drained out and will keep flipping for two more days, then smooth it up, place it in the ageing container at room temp for ten day's then pierce it ;D
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ALL RIGHT!!
Day five, the whey is minimal, took it out of the mold and rubbed it down to seal the cracks and flaw's
it has taken on the essence of the PR PV,
blue has already started.
placed it in the ageing container and will keep it at around 68º-F to71º-F for 10 days then we will pierce it for the first go around.
it will then go into to the cool place, as I say ten day's from now ;D
GAWD I LOVE THE SMELL OF A NEW Stilton!!! ^-^
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Cheese...the cornerstone of life! ;)
Looking good.
-Boofer-
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AAWWWHH the wonders of a blue 8)
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What a difference a couple days make :P and then the flip, keeping it at room temp RH is high trying to bring that down,
weather is warming up which mean's the cool room aint so cool, Ice pack's all around! :-\
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Friday was ten days out of the mold 15 day's from make day, starting to smell like feet :o that ain't uh bad thing though.
no ammonia aroma, we pierced it, over a hundred holes, now to start keeping the temp in the ageing container at 50ºf to 55ºf and the humidity at around 90% very happy with the way it is starting to age, the PR-PV is starting to turn color's again :)
I love the way these things change but we Love eatin them more ;D
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You sure make some interesting...and dangerous-looking blocks of cheese. ;)
-Boofer-
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You sure make some interesting...and dangerous-looking blocks of cheese. ;)
-Boofer-
Yup and mighty tasty to :o
My next Stilton will be round Picked up my new Stainless steel mold last night,
A friend made this up for me, it it 5-3/4-in diameter and 9-in tall, he even put my brand on it ;D
to cool 8) the man is an artist ^-^
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That is a really cool mold, congratulations!
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It really looks cool in the press ;D
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Amazing HKJ!!!
I wish I could get a mold like this!
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Yeah...MOMA called again. They're on the way with their truck. ;)
-Boofer-
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LOL to funny ;D
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It has been two week's since I pierced the Stilton (http://cocker-spanial-hair-in-my-food.blogspot.com/2012/06/3-gallon-stilton-7-6-12.html), all of the holes had prity much filled in with mold, decided to pierce it again,
the RH has been slightly higher than I would like it (90-93 %) but that's a fairly easy fix, then again I have been having a slightly harder time keeping the temp where I would like it. at first the cool room wasn't cool anymore, (65ºf) we have been having 90ºF days and the nights haven't been all that cool.
So into a cooler with a gallon jug of Ice that seems to be doin the trick, down to 50ºf to 55ºf still adjusting just how much ice to put in there but it's comein around,
As of Thursday the cheese is four weeks old, smells wonderful, taste is creamy and starting to have that PR taste :P
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Thats a cool meter, do you have a link for purchase?
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Tommer
My wife bought it at a Kohls department store,
Here is a link (http://www.amazon.com/Crosse-Technology-WS-9160U-IT-Thermometer-Temperature/sim/B001DNIIOS/2/ref=pd_sxp_grid_mlt_2_1) for some on line, not sure, you may not have a Kohls were you are. :)
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Awh Yes!! it is so nice when thing's start to work together ^-^
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We decided to take a peak at the inerds, the PR is growing nicely Nice blue flavor very creamy, now to wait a couple more weeks,
Still have a nice chunk of the last Stilton (http://cocker-spanial-hair-in-my-food.blogspot.com/2012/03/stilton-style-blue-cheese-just-another.html) in the fridge, that means this one will be aged long enough when the last piece has been devoured :P
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Yeah, looks pretty creamy. :) Nice innards alright.
Ahhh, Busch, the beer that built Busch Stadium.... :P
-Boofer-
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I believe I have purchased enough Bush ( :o ) that I now have a significant share in said stadium :)
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if your buddy works with stainless as well as that mold looks, why don't you have him do you up a trier?
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I haven't connected with my friend yet but I'll throw it at him and see what he thinks :)
Today the cheese is 8 weeks old so we took another taste, ^-^ the wife just loves it but agree's with me not enough bite but yet eatable if we wanted to :P
so it will sit for as long as the last piece of the last cheese (http://cocker-spanial-hair-in-my-food.blogspot.com/2012/03/stilton-style-blue-cheese-just-another.html) will last (the wife said it's not goin to last two weeks)hhhhmmmm maybe :-\
( I am sorry for the fuzzy pic's my wife is not sure about macro) ???
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Decided at ten weeks to cut it and bag it up.
took a piece to the local pub for a friend, He made the mistake of opening it and offering a taste to others, everyone just loved it even a little gal who dislikes blue cheese, she tasted it 4 times ^-^
My friend did not walk out with any of it.
My thoughts on this make, paste is very creamy and the flavor is good.
as far as the blue bite, it aint bitten back hard enough, definitely needed at least two weeks or more of ageing.
My Wife said to quit bein so critical, she loves it and I didn't have to eat any of it , she'd eat it by her lonesome :o
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Lookin' good! I can't wait to make a Stilton. It's on my winter list - the only shot I have at knowing I can maintain a good "room temp" for that many days. Watching your #5 with interest. (we need an emoticon that is drooling LOL)
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Looks really good! Your descriptions of taste and texture has placed the stilton on my list of upcoming makes!
Great job on the cheese! Here's a beer...errr cheese for you!
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Looks awesome H-K-J!
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Nice job H-K-J. My rind turned out significantly thinner and less brown/white. My rinds are browning quickly but do not look like yours at half the age. A commercial Stilton I saw today had a smooth orange/brown rind that almost looked like b.linens. Do you have a little GEO or B. Linens in the mix?
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Bob, no b-linens just PR/PV it just did its thing and that's what it turned out like.
after eating on this one I have decided that the PR bite was not going to happen rather disappointed :-\
All in all still tasty has a nice sharpness to it :)
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Just a few meals we have had with this cheese :P
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Love all the photos. Praying mine turns out. Love the mold. Your friend could do some business making and selling them. I did pvc molds 6" round. Hoping all goes well using them.