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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened => Topic started by: Daznz on October 06, 2009, 12:57:56 AM

Title: My Rustic Blue
Post by: Daznz on October 06, 2009, 12:57:56 AM

Here's a pic of my blue at 10 days old. I think I would rip the crud a little smaller next time but the recipe did call for 1" pieces..
Any comments ??

Daz

Title: Re: My Rustic Blue
Post by: DeejayDebi on October 06, 2009, 01:08:29 AM

Rather interesting looking cheeses. I am not a blues fan but it looks to me (granted no experience here but for one Gorgonzola) like the curds may have been slightly over cooked. They didn't meld much did they?

I think they have character though - rather statuesque!  ;)

Title: Re: My Rustic Blue
Post by: Daznz on October 06, 2009, 05:37:10 AM

Hmmm my cooking temp was bang on what the recipe asked for and time etc
It holds together very well but looks like it will fall apart .
must be some good air holes in it. It could make a intresting cheese.

Title: Re: My Rustic Blue
Post by: DeejayDebi on October 06, 2009, 09:54:16 PM

As long as it holds together it should grow well.