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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened => Topic started by: graysalchemy on November 04, 2013, 09:15:46 AM
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Well I made another stilton last monday. It has been turned daily all week and I have just taken it out of its mould to find
(http://i885.photobucket.com/albums/ac55/artimaging/Salford-20131104-00155_zpsdfa4052b.jpg)
;D ;D
So hopefully for christmas I will be pairing it with
(http://i885.photobucket.com/albums/ac55/artimaging/Trafford-20131102-00147_zpse4db1afc.jpg)
and a bottle or two of my Pale ale. >:D
I used H-K-J method but used a piece of stilton for the R.roqueforti and buttermilk. I used 12 pints of whole milk and have got about 2 lb of cheese.
After the last disaster where the curds still had to much whey in them I used H-K-J method of draining and then pressing with 8lb of weight. I used a piece of stilton for the R.roqueforti and buttermilk. I used 12 pints of whole milk and have got about 2 lb of cheese.
I know it wasn't an exact science (something I want to do) but so far it looks much better than the last sad attempt.
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this looks like it has come along nicely, have you smoothed it up?
at least it isn't leaning ;) should turn out to be an excellent cheese
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Like yours it is 8 days old, but i have since smoothed it up as best as I can, perhaps I should have done it friday, but I make cheese at work in my workshop (don't ask I brew beer as well part of my mid life crisis I think), so it was left to its own devices over the weekend.
Anyway it seems a lot better than the previous attempt.
Cheers
GA
;D ;D
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That's looking fabulous. A cheese to you for what seems to be a successful attempt! What mould have you used for the forming? Diameter, height?
Is the bread yours as well?
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The mould was a stainless steel kitchen utensil holder, it has loads of big holes in it and only cost £3. it is about 4.5" across by 5.5" deep I think. Unfortunately Asda don't sell them any more I nearly picked up a few more wish I had now.
The bread is my 24 hr sourdough baguettes, basically they take 24 hrs to make with a long autolysis period and an overnight proving. I have a great baguette mold which helps hold their shape.
;D
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What a great mould idea. Ingenious. I bought some plastic food containers about the same size the other day to try, but they taper slightly so I'm not sure how well they'll do.
A long sourdough autolysis is the most traditional way to make baguette. I read a social history of French baking once which had a great description of that. I'll bet they're delicious.
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Yes they are my kids make me make them every weekend :D :D.
Just been looking for an alternative mould as asda no longer stock them. Low and behold go old Ikea do the same one fro £2.
(http://www.ikea.com/gb/en/images/products/ordning-cutlery-stand__23278_PE070489_S4.jpg)
Happy days ;D ;D
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Hmmm they are building an Ikea just a from km near the new highway. I see many cheap cheese accessories in my future :)
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This (http://www.ikea.com/gb/en/catalog/products/30011832/)is the Uk page for the item but I am sure they will be universal.
Just found that Asda had just moved them so I got another one. :D
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Well 2 weeks in and it is blue but it seems to be developing a white mold as well, is this normal?
Sorry for the poor photo.
(http://i885.photobucket.com/albums/ac55/artimaging/Salford-20131111-00005_zpse860b5fc.jpg)
I am hopefully having this ready to eat at christmas, when should I pierce it?
Thanks
GA
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Mine certainly developed a fuzzy while mold, particularly when I went away and neglected them for 2-3 weeks at a time. The first time I brushed it back to great success, but the I regret the second brushing because they've been quite slimy since. I thought I brushed gently but that might not be the case.
I stand to be corrected because you've now made twice as many stiltons as I have, but I'd wait for the blue to mostly cover the cheese before piercing. Maybe a few more days. That's so the blue can outcompete any other molds there.
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I would say it looks just fine,
I have pierced mine as early as ten day's and as late as twenty, so it's kinda up to you.
if you pierce it early you might have to do it one or two more times over the course of the ageing period to keep the holes open,
mold will grow and close them up, wish I had that much blue on my latest one.
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wish I had that much blue on my latest one.
Like my other stilton i used a piece of blue cheese made into a paste. However last time I used a decent piece of stilton, this time I used a piece of generic supermarket blue cheese which tasted quite awful but I guessed the blue was P.Roqueforti, as it turned out it has been quite potent :D
I think I will pierce it over the next few days.
Thanks for you help both of you.
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Well I have now pierced it. :D :D
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Excellent. I'm sure I can hear those moulds growing, all the way from the bottom of the world.
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(http://i885.photobucket.com/albums/ac55/artimaging/Salford-20131115-00009_zps36eb4ab3.jpg)
I fear that this cheese is suffering the fate of my last one.............
Slip skin :( :(
It has a patch which is soft and oozing out a very liquid cheese.
I had it at about 15c (59F) in my kitchen in a covered box. I think the humidity was too high so I have now moved it to a temp controlled fridge set at 13c (55f) without the lid on.
When I first noticed this patch i cut a piece out and rubbed salt into it to try and stop the infection, this was obviously a blind guess at what to do.
Any help much appreciated.
Thanks
GA
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Well it seems to have survived (just). It developed a few cracks and has oozed a bit, but I will be opening it tonight.
(http://i885.photobucket.com/albums/ac55/artimaging/IMG-20131224-00075_zps1da496eb.jpg)
I will be eating it along with my sourdough baguettes which are proving as we speak (24hr ferment).
I will post again with pictures when it is cut.
Cheers
:D
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Disappointment I am afraid. From the outside it looks and smells like stilton,
But on the inside it is more like a Port Salut. :'( :'(
Not much in the way of blue but very creamy and tasty sort of a cross between Port Salut Camembert and Stilton
(http://i885.photobucket.com/albums/ac55/artimaging/Trafford-20131224-00077_zpsf5e231d7.jpg)
I seem to have had problems with my humidity and I think the curds were still too wet. Not quite as much of a disaster as last time.
I think I have created a new style of cheese which obviously I won't be able to repeat it (like my beers >:D )
So it is now called The Eccles Notsoblu :D :D
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I make a motion to the chairman that we all hop a flight to console our brother and try his new cheese, baguette, and pale ale. Who seconds? ;)
Merry Christmas to you, gray!
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I'm gone ;D
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I"m on my way DS. I've family in Eccles, and I think that cheese, bread and ale needs to be shared! ;-)
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Thankyou very much for your kind words.
It actually tasted quite good a bit runny in the centre.
(http://i885.photobucket.com/albums/ac55/artimaging/Trafford-20131224-00081_zps2b152d81.jpg)
Excuse the photo it was christmas eve.
Didn't have pale ale in the end I had a nice dark porter followed by elderberry stout (8%) which went really well with the cheese. :D :D