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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened => Topic started by: Delislem on January 20, 2013, 06:20:15 PM
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Hi all,
I tried this last year when I made my first Stilton and thought it would be fun to try again. Attached is a timelapse of my aging cheese. I will keep updating it every week.
http://youtu.be/QJlF30gsAm4 (http://youtu.be/QJlF30gsAm4)
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Comming along nicely. It is hard to tell the size of the wheel, did you start with 2 gallons?
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It's a one gallon. About 4-5 inches in diameter. Next time I'll do 2 gallons,.
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At the end of week 3
http://youtu.be/wbfqw6ZAPd8 (http://youtu.be/wbfqw6ZAPd8)
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Really cool. Seems like it should have a little brown or tan in there by now though.
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It's not really visible on the photo but there is a bit on that side. There is more on the other side. Last year I had none at all. It was all greyish green/blue. The taste was great though.
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Cool! I think it depends a lot on whatever localized molds are floating around in the air. I'm sure that makes each one unique. ::)
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My cave may also be on the drier side: 85% humidity. The orange mold grew when the cover of my aging container was almost completely closed and there was a bit of condensation on it.
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That's strange because mine is usually at 85% or a little higher. I didn't use a container however due to the size of the thing. I also take it out each day to breathe for a while. ???
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Now after 4 weeks
http://youtu.be/Pfd7vutbL2I (http://youtu.be/Pfd7vutbL2I)
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coming along nicely. Do you have a side view?
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Unfortunately, I didn't take any side shots.
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And here is the finished products at 2 months. Much less blue than I hoped for and much less than last year. Seems like the curd was too tighly packed to allow for air. The holes I punched seem also to have been too small and closed bcak quickly. Still a great tasting cheese. I'M starting a 2 gallon one today.