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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
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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!
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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.
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Well, I will have to break into it soon.
Thanks
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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)
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I'm jealous (and peckish) :P
Please accept a cheese for a lovely looking blue.
What recipe did you use?
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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)
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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.
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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.
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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