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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened => Topic started by: jwalker on March 30, 2013, 02:54:46 PM

Title: MY FIRST GORGONZOLA!!! Now What?
Post by: jwalker on March 30, 2013, 02:54:46 PM
Ok , I used this recipe from Rickis website   http://www.cheesemaking.com/GorgDolce.html (http://www.cheesemaking.com/GorgDolce.html)

The cheese is two weeks old today , just pierced it this morning and took these photos.

It is in it's own airtight container in cheese cave.

The recipe says to age for three months , but is not clear exactly how , do I leave it as is? , wrap it? , wash it? , anyone who has done this , I would appreciate any input.

Also would appreciate any comments on how you think it looks , good , bad or ugly?

Thank you.

Cheers , Jim.

Title: Re: MY FIRST GORGONZOLA!!! Now What?
Post by: meyerandray on March 30, 2013, 03:15:49 PM
I have never made a gorgonzola and am very new to cheesemaking, but I can tell you that gorgonzola is a rindless blue -like roquefort, and both of these chesses are always sold in foil, which I imagine is there from aging.

G. Caldwell in "Mastering Artisan Cheesemaking" writes:
"For blues for which a white, clean surface is desirable (a rindless cheese), the wheels can be tightly wrapped in foil or even waxed.  It is also possible to vacuum seal the cheese.  Sometimes, a totally sealed cheese will not look blue when first opened, and then, once oxygen makes contact with the molds, spores will form and color will appear.  A vacuum-sealed or waxed cheese may accumulate some moisture under the wrapping.  If the moisture becomes excessive, you should open the wrapping, let the cheese breathe and dry for a brief period, then reqrap if desired......
Affinage:  Move to aging room at 50-55 F (10-13 C) and 90% RH.  Turn daily.  After 8-10 days, pierce vertically using a sanitized 3.5 millimeter knitting needle or similar-size meat skewer.  Pierce three to four holes per square inch (6.5 sq cm).  Pierce again after 2 more weeks of aging.  Continue to age at 50 to 55 F and 90% RH.  When adequate blue growth has occurred (check by doing a core sample), the cheese can be wrapped in foil or waxed and moved to a colder environment at about 37 F (3 C) and aged for several months"

Hope this helps.  For what it's worth, I think it looks great so far!!
Title: Re: MY FIRST GORGONZOLA!!! Now What?
Post by: jwalker on March 30, 2013, 03:28:39 PM
Thank you , yes that helps a lot! :P :P
Title: Re: MY FIRST GORGONZOLA!!! Now What?
Post by: BobE102330 on March 30, 2013, 05:09:55 PM
My blues have all been Stilton style, where a "scary" looking rind is the goal.  I'd think a permeable wrap such as used for Camembert and Brie would keep the rind down somewhat while still allowing the PR to develop inside.  It needs some oxygen to do its thing. 

I'd pierce it a bit more, allowing air to the inside is what gives you the interior blue.  Looks good so far on the outside. 
Title: Re: MY FIRST GORGONZOLA!!! Now What?
Post by: Tomer1 on March 30, 2013, 07:11:08 PM
You should leave it be in a moist enviroment so it doesnt dry out.
When ready to eat you can scrape the blue and wrap in tin foil.
Title: Re: MY FIRST GORGONZOLA!!! Now What?
Post by: jwalker on March 31, 2013, 04:31:29 PM
You should leave it be in a moist enviroment so it doesnt dry out.
When ready to eat you can scrape the blue and wrap in tin foil.

So how will I know when it's ready to eat? :-\

Bob , good idea , think I will pierce it a few more times , leave it in it's container for  few more weeks , and go from there.

Thanks guys.

Cheers , Jim.
Title: Re: MY FIRST GORGONZOLA!!! Now What?
Post by: Tomer1 on April 01, 2013, 11:35:18 AM
Id say anywhere from 70-90 days is a good number.
I use an apple corer to look at the veining.
Title: Re: MY FIRST GORGONZOLA!!! Now What?
Post by: jwalker on April 04, 2013, 04:18:00 PM
Day 11 in the cave , starting to look and smell like actual blue cheese now! ;D ;D ;D

Lots of blue/green and now some lighter almost white coloring , is that normal?

It smells really good! ^-^

I'm going to pierce it some more this weekend.

Cheers , Jim.
Title: Re: MY FIRST GORGONZOLA!!! Now What?
Post by: Tomer1 on April 04, 2013, 09:01:11 PM
Nice color.  watch the white mold growth, it could start producing some ammonia. you might want to lower the humidity a bit.
Title: Re: MY FIRST GORGONZOLA!!! Now What?
Post by: bbracken677 on April 04, 2013, 09:34:35 PM
In general...your blue will not remain a pretty blue/green for long. It will eventually become something that looks like the dog...dickens... Check out some of the picks in the forum with other's blue cheese types.    :)
Title: Re: MY FIRST GORGONZOLA!!! Now What?
Post by: BobE102330 on April 05, 2013, 01:55:31 AM
Your container looks a bit tight, which could be causing the high humidity.  Either move to a larger container or leave it propped open a bit. 
Title: Re: MY FIRST GORGONZOLA!!! Now What?
Post by: jwalker on April 05, 2013, 02:16:47 PM
Yes , the container is a bight tight , it touches on the side a bit.

I will find another today.

So , it is the white mold that causes the ammonia , I have had commercially produced Cams before that were too strong with ammonia flavor for me.

Good to know.

I will hopefully find a container big enough for two , as I am going to start another blue on Sunday.

Thanks all.

Cheers , Jim.
Title: Re: MY FIRST GORGONZOLA!!! Now What?
Post by: CheeWilly on May 12, 2013, 02:28:53 AM
Jim,
Got an update o this one?  I am interested in the make because I just recently used the same recipe.  Thanks.
Title: Re: MY FIRST GORGONZOLA!!! Now What?
Post by: jwalker on May 12, 2013, 01:37:24 PM
OOPS ! , I forgot to put it on this thread.

It came out very well , but more like a Cambozola than a Gorgonzola , however , I was very pleased withit and am hoping to re-create it now.

It seems it got contaminated with either PC or possibly PN from my sausages in the cave , it got quite soft.

I loved it though and it got great reviews from friends and neighbors.

Sadly it is long gone now.

I have since started another blue and it is starting to look the same.

I will start a thread on the other as well and we'll see what happens.

Cheers Jim.
Title: Re: MY FIRST GORGONZOLA!!! Now What?
Post by: BobE102330 on May 12, 2013, 01:55:41 PM
A cheese for your happy accident!  I've had a few of those, enjoyed rave reviews and even requests for a repeat.  Keep the friends and neighbors happy and make another.
Title: Re: MY FIRST GORGONZOLA!!! Now What?
Post by: shotski on May 12, 2013, 02:06:10 PM
Nice job Jim, the inside looks a lot like the Cambozola I made. A cheese for you.
Title: Re: MY FIRST GORGONZOLA!!! Now What?
Post by: orion113 on May 13, 2013, 09:23:52 PM
Jim, I would like to try that same reciepe, can you tell me exactly what size mold you used for this one?  Shape/size looks good.
Title: Re: MY FIRST GORGONZOLA!!! Now What?
Post by: jwalker on May 13, 2013, 11:59:02 PM
The mold is a home made 6 inch mold , it is made from a can that originally held mandarin oranges in syrup , I cut out both ends and made a wooden base  it is coated inside with something to resist  corrosion.

I used the 2 gallon recipe.

So far , all of my cheese have been made in this same mold , I may buy some different ones someday , but so far , this works for me.

Cheers , Jim.
Title: Re: MY FIRST GORGONZOLA!!! Now What?
Post by: orion113 on May 14, 2013, 05:38:29 PM
Ah so, kudos for keeping it simple, eh?  Have to try that one, maybe 6 inch PVC.  It appears you did not need any holes in the sides for this one at least.  No pressing and just turning I suppose it drains out from the bottom rim pretty well.  Thanks for the great tip!