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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened => Topic started by: seemunkee on April 16, 2013, 02:37:31 AM

Title: Blue #2
Post by: seemunkee on April 16, 2013, 02:37:31 AM
Made my 2nd blue in Feb using a recipe I got from thecheesemaker.com.  One error I made was piercing it with a bamboo kebab skewer.  There are hard reddish colored veins where it was pierced.  Could that be B linens? 
I recently got a small wine fridge and moved the second one from the beer fridge, set at 45 degrees, to the wine cooler, which is 55 degrees.  I now have some brown mold growing on it.  Should it be moved back to the colder fridge?  Let it age longer?
Title: Re: Blue #2
Post by: Boofer on April 16, 2013, 04:16:07 AM
Oooh, my head hurts from standing on it to view that one pic. ::)

I might recommend that you not use a bamboo skewer inside your cheese, but instead choose stainless steel or plastic that can be more adequately sterilized (with Star-San, etc.) You may have innoculated your pristine cheese with who knows what. :o

-Boofer-
Title: Re: Blue #2
Post by: seemunkee on April 16, 2013, 01:19:53 PM
I must have been posting that for the anitpodal members. 
I'm using a clean metal skewer on my Stilton, so hopefully won't get the same issue with it.