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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => AGED LACTIC ACID COAGULATED - Normally Whey Removed => Topic started by: SarahV63 on April 21, 2012, 02:07:15 PM

Title: Repress New Blue Cheese?
Post by: SarahV63 on April 21, 2012, 02:07:15 PM

Good morning!

Last night I placed my soft, inoculated, (I thought sufficiently drained) blue cheese curds in my homemade press. I took it out this morning according to Fankhauser instructions, poked aeration holes in it, salted it and wrapped it. I noticed it is still pretty soft although my holes supported their weight and remain open... for now. Its about the consistency of cream cheese.

Can/should I put it back in the press for another day with more pressure or does the consistency sound right?

Thanks!

Sarah

Title: Re: Repress New Blue Cheese?
Post by: H-K-J on April 21, 2012, 04:02:28 PM

Sarah
I tried Fankhauser's recipe, ended up with a cheese :-X it was edible but no blue. The wife and I still enjoyed it on salads baked potatoes, etc.
that was when I decided to get the right stuff to make cheese properly, the thing is it was his site that got me hooked and now obsessed  :P
that cheese also was like cream cheese at first, then went hard as a rock after draining and ageing it, first blue (http://2.bp.blogspot.com/-2-zu0kvp30U/T0_4MjtZXrI/AAAAAAAAAB8/ZtOhbvppxOQ/s1600/STA73470.JPG) The rest of the story is continuing  ^-^

Title: Re: Repress New Blue Cheese?
Post by: SarahV63 on April 21, 2012, 04:20:01 PM

Thank you and I love it, "Act as if it were impossible to fail." Great advice to anyone...

Fankhauser has me hooked too, and I modified the mozzarella with FANTASTIC results. I'm now obsessed with cheese making too. Right now I'm making a NY cheesecake (great recipe) with the cream cheese I ,made and then going to my Mennonites for raw milk for my next endeavor.  ;)

What recipe do you use now and how are your results? AND may I ask where you order your cultures from? I haven't done that yet.

Sarah

Title: Re: Repress New Blue Cheese?
Post by: H-K-J on April 21, 2012, 05:07:45 PM

 I have been using this recipe (http://cocker-spanial-hair-in-my-food.blogspot.com/2012/03/my-stilton-style-blue-cheese.html) it is a make that I gleaned from various books, sites, and a big part from this forum (I love this place) ;D
I have only ordered from Steve thecheesemaker (http://thecheesemaker.com/cultures.htm), have had excellent service from him and can't see changing now.
There are many more that others on the forum use you can find them with a short search (http://cheeseforum.org/forum/index.php/board,189.0.html),
Most importantly enjoy your mistakes if possible  :o and savor your success  ^-^