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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened => Topic started by: flac on July 08, 2014, 03:00:00 AM

Title: Blue: How long do I wait?
Post by: flac on July 08, 2014, 03:00:00 AM
BLUF:  How long should I let a blue, stiltonesque grow before diving in?

This cheese began it's life in my vat on Feb 22, 2014.  I used four gallons of PH milk and one Raw gallon (at $15/gal I have to limit myself right now :()
(http://i.imgur.com/6Pusf8s.jpg)

I used a small slurry from Trader Joe's Stilton
(http://i.imgur.com/atMw7Mm.jpg)

Out of the press it looked pretty good. Banana for scale
(http://i.imgur.com/NxwRsKa.jpg)

A week later it was still kinda wet, but I smoothed it (or tried to anyway)
(http://i.imgur.com/8Qe41Nc.jpg)

It has been living in a micro cave (a bin) inside of my cheese cave since then. I have been flipping it somewhat inconstantly. It never 'blued' as much as I had hoped; maybe I did not use enough slurry or had the humidity messed up. Lately there have been a few new colors (dark brown and pink). Should I be concerned? Keep it alive, or just cut into it?

I just took these pictures today (July 7, 2014)

(http://i.imgur.com/RXKre8X.jpg)


(http://i.imgur.com/HOK09UU.jpg)

Thanks!


Title: Re: Blue: How long do I wait?
Post by: jwalker on July 08, 2014, 02:32:54 PM
I guess they're all different , but my blues are usually ready to eat at six weeks or so.

But Stilton can be aged much longer , it's up to the individual.
Title: Re: Blue: How long do I wait?
Post by: flac on July 11, 2014, 03:28:22 AM
Well, I will have to break into it soon.
Thanks
Title: Re: Blue: How long do I wait?
Post by: flac on August 18, 2014, 02:07:14 AM
The little eight month old child has been taking up most of my time  :D

But, finally cut into this guy tonight. The blue flavor was VERY strong! It has a super strong bite! The texture was very creamy, more like a spread than I expected; I definitely have to work on my humidity control.
It is a success in getting blue veins, even if I did not oxygenate enough after the piercing.
It is a failure in my humidity control. Still learning...

(http://i.imgur.com/1vDU5fh.jpg)

(http://i.imgur.com/0jPLaNj.jpg)
Title: Re: Blue: How long do I wait?
Post by: Andrew Marshallsay on August 18, 2014, 10:20:56 AM
I'm jealous (and peckish) :P
Please accept a cheese for a lovely looking blue.
What recipe did you use?
Title: Re: Blue: How long do I wait?
Post by: H-K-J on August 18, 2014, 01:30:46 PM
I wish I could get mine to vein like that :o
What recipe did you use?
A cheese for you  ;D and a great looking blue  (http://static.uglyhedgehog.com/images/smilies/e8a506dc4ad763aca51bec4ca7dc8560.gif)
Title: Re: Blue: How long do I wait?
Post by: flac on August 20, 2014, 04:37:20 AM
Thanks! It was fun to see the blue actually work.

I used Mary Karlin's Stilton recipe from Artisan Cheese Making at Home I can't find all my notes for how (or if) I deviated. I used the Trader Joe's brand Stilton and just completely guessed how much slurry to add.
Title: Re: Blue: How long do I wait?
Post by: amiriliano on August 20, 2014, 03:21:06 PM
Beautiful! I made some Roquefort a few months ago that for some reason came out extremely bitter. This however looks great.

Accept a cheese, please.
Title: Re: Blue: How long do I wait?
Post by: JeffHamm on August 31, 2014, 06:36:25 AM
A cheese to you for a wonderful looking Stiltonesque.  Great looking veining and the paste looks good.  Sounds like it has a bit of attitude, which is not surprising given the age.  Well done.

- Jeff