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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened => Topic started by: Sailor Con Queso on September 10, 2009, 02:54:56 AM

Title: Bleu du Queyras
Post by: Sailor Con Queso on September 10, 2009, 02:54:56 AM

Here is my Bleu du Queyras after just 5 days at cool room temp and ready for the cave. We've had a lot of rain so the humidity has been extra high. This will be aged for 2 months and then used to make Flan au Bleu du Queyras for a Beaujolais Nouveau party in November. Bon Appetite.

Title: Re: Bleu du Queyras
Post by: DeejayDebi on September 10, 2009, 03:22:15 AM

It is very blue for 5 days. Pretty!

Title: Re: Bleu du Queyras
Post by: Sailor Con Queso on September 10, 2009, 04:04:33 AM

Actually with a Bleu du Queyras, that's 4 days IN THE MOLD (flipping twice a day), then the cheese in the photo has dried on the countertop for 5 days. It started blueing up on day 2 out of the mold.

This Bleu is the easiest (and quickest) of any blues to make. After cutting the curds you just drain them and dump them in a mold. No pressing. They will continue to drain for 3 or 4 days. After the blue comes alive, I rub with sesame oil (optional) and stick it in the cave for 2 months or more.

Title: Re: Bleu du Queyras
Post by: DeejayDebi on September 11, 2009, 12:31:16 AM

So  is this still considered a 'Blue Cheese" even though it's not injected with Penicillin roqueforti? I 've never been a big Blues fan but I think they are cool looking.

Title: Re: Bleu du Queyras
Post by: Sailor Con Queso on September 11, 2009, 03:09:32 AM

Definitely uses Penicillin roqueforti. Look at "200 Easy Homemade Sheese Recipes" page 148 and then flip to page 150 for the "Flan" finale.

I love blues. Last month I did a Blueberry Emmantal. I'm dying to try it, but I'm going to give it anothe couple of months. I recently saw a Blueberry Stilton from a registered producer so I will be doing one of those soon.

Title: Re: Bleu du Queyras
Post by: DeejayDebi on September 11, 2009, 03:17:53 AM

Ah I didn't see any holes so I thought it was all on top of the cheese.

I have only made one Blue cheese and it was gorganzola about 15 years ago. I still didn't care for it much but I used it in dressings and dips. My brother loved it.

Title: Re: Bleu du Queyras
Post by: Sailor Con Queso on September 11, 2009, 03:54:10 AM

A few months back I made a Stilton and pressed it at 30# (although you are never supposed to press a Stilton). We were VERY pleased with the results - a little drier and denser than a traditional Stilton. Actually firm enough for grating. Anyway, we make a lot of homemade pizzas, sometimes on our BBQ grill. We made one with a combination of Farmhouse Cheddar and the pressed Stilton. Outrageously good.

Title: Re: Bleu du Queyras
Post by: DeejayDebi on September 11, 2009, 11:52:47 PM

I guess that's one of those cheeses you love or you hate - like limberger. Still haven't tried that one but I'd hate to spend a fortune and find out I don't like it.

Title: Re: Bleu du Queyras
Post by: Tea on September 24, 2009, 07:42:42 PM

Sailor that is one impressive looking cheese.  Do you scrap down the blue before serving, or leave as it is?

Would love to see a cut photo when you get to that stage.

Title: Re: Bleu du Queyras
Post by: cmharris6002 on September 24, 2009, 08:47:12 PM

That color is fantastic!

Christy

Title: Re: Bleu du Queyras
Post by: Sailor Con Queso on September 24, 2009, 10:05:27 PM

Like most (all?) blues the mold changes to a blue-green/tan color after a few weeks. No, I won't scrape, but the rind probably won't be great tasting. Will cut it mid-November.

Title: Re: Bleu du Queyras
Post by: DeejayDebi on September 24, 2009, 10:38:06 PM

To bad it looks pretty right now. Sometimes rinds are just not edible no matter how pretty they look.

Title: Re: Bleu du Queyras
Post by: Sailor Con Queso on November 22, 2009, 09:57:21 PM

OK, here's the finished product - Flan Au Bleu Du Queyras (Blue Cheese Flan).

This is an appetizer not a desert flan. Absolutely amazing texture and flavor. Way beyond expectations.

First the pictures, then I'll give the recipe. There are 4 different flans. Same recipes, just decorated differently. These were for a party of around 50.

Title: Re: Bleu du Queyras
Post by: Sailor Con Queso on November 22, 2009, 10:14:48 PM

Here's the recipe adapted from "200 Easy Homemade Cheese Recipes" page 150.

First of all, I made a Blue du Queyras, pictured above, about 75 days in advance.

I made 2 flans at one time and doubled the recipe.

Preheat oven to 325F. Prepare a pan for 1 inch waterbath.

5 eggs
2 Pinch salt
10 oz. Bleu du Quayras (or another Blue cheese?)
1-1/2 tsp cornstarch
2 tbsp Creme Fraiche (oh yeah make that in advance too).
2 tbsp Cognac

Combine eggs and salt, beat with electric mixer until light and fluffy
Add cheese a little at a time, beating well (warning - not for wimpy mixers) ;D
Beat in remaining ingredients until smooth.
Pour mixture into 10 inch pan.
Cook in waterbath for 45-50 minutes or until knife comes out clean.
Let cool.

Can be served warm or cold. We prefer it at room temperature.

This is amazing stuff. Bon Appetite.

Title: Re: Bleu du Queyras
Post by: DeejayDebi on November 22, 2009, 11:41:18 PM

Very nice looking flans Sailor nice use of color.

Title: Re: Bleu du Queyras
Post by: mtncheesemaker on November 23, 2009, 03:56:43 AM

Wish I could'a been there to taste!
Pam

Title: Re: Bleu du Queyras
Post by: Tea on November 23, 2009, 08:50:42 PM

Very nice Sailor, thankyou for the pics and recipe.  I hope everyone enjoyed them, they were certainly presented beautifully.