CheeseForum.org ยป Forum
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Rennet Surface White Mold (Penicillium candidum) Ripened => Topic started by: insilva on September 10, 2013, 09:19:20 AM
-
Sliceable Ewe Blue Cheese
(http://www.insilva.com/stuff/cheese/blue-1.jpg)
(http://www.insilva.com/stuff/cheese/blue-2.jpg)
The picture was taken after unmolding - I will hold you up to date
These are the two cheese wheels I processed on 15.08.2013 and pierced it the day after I had the wheels in brine for 15/24 hours. The Penicillium roqueforti already bloomed the first time, so I washed off the mold with salt solution (3%). Now it begins to bloom again. After total ripening time of 4 weeks I will wrap it in aluminum foil which is paper-clad on the inside for 4 more weeks.
I will keep you up to date.
- Gerald