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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened => Topic started by: HB on February 03, 2013, 01:14:20 AM
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I moved this from the lactic PC board.
I am pondering whether it would be doable to make a cheese similar to a Monte Enebro. I'm thinking in wheel form but around the same size and thickness of the log shape it is made in. I know it is ashed and inoculated with blue cheese mold, but not pierced so the blue only grows on the rind. I assume it would have to be pre drained after semi-lactic fermentation to get the curds dry enough. The paste of this cheese is dense and I am trying to decide what culture to use. I have Aroma B, MA11, MM100, KAZU, and MA4000. I think for the blue I will use PV. Any thoughts?
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Ok, well I plan to go ahead with this tomorrow. I have not really made something like this, so I'm winging it. I guess I'll do a regular semi-lactic make, pre-drain the curds, salt the curds prior to molding, and then spray with the PR. Apparently Monte Enebro is not ashed, but I think a little ash might help the blue by raising the surface ph. I think I'll go half ashed, half no ash. These will hopefully be about 1.5 lb cheeses, which is a bit tricky with a lactic curd, so wish me luck.
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Well, they are hanging out in the molds now. Flipping every six hours or so until they dry up a bit. I had a little extra curd, but since it was semi lactic it tastes just like chèvre so I had it for breakfast.
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neat. i've never heard of that cheese (which isn't saying much)
i assume it's ashed, then then sprayed with the PR?
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Actually I think the real Monte Enebro is not ashed. It sure looks like it is if you look up the pictures though! I will do some with and some without. I have never spray applied PR, so we'll see how it goes.
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I have sprayed them with PR and put them in the fridge. I honestly have no idea at this point what will become of this. The sides are not as smooth as I would like, but I don't think there is anything to be done without altering my molds. I suspect the texture will be closer to a Humbolt Fog than a Monte Enebro. Now my fingers are crossed that the blue will grow.
Question to those who have sprayed PR: Can I store the extra PR solution in the fridge for 5 days and use it again, or do I have to make a new one each time?
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Can't wait to see how these turn out! What was your dilution rate for the PR? Did you dilute with distilled water only or add anything else? My fingers are crossed for you :D
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Question to those who have sprayed PR: Can I store the extra PR solution in the fridge for 5 days and use it again, or do I have to make a new one each time?
PR and PC (and geo) all last for many years in the fridge diluted in distilled water (in hypotonic solution). The application rate should be 4-5 U per 15-20,000 sq inches of surface area for normal growth. Might need more or less depending on the strain.
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What culture did you wind up using?
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I diluted a pinch of PR in 200 ml cool boiled distilled water. I used MM100 for my culture. I sprayed them on the 9th and still no sign of blue. Starting to wonder if it will show.
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try putting them in a container at room temp for a couple of days. In the container at room temp there should be plenty of humidity to help the molds grow.
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It lives!
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The ashed:
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It is hard to see on the ashed one:
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The blue is spreading like crazy. I am just hoping PC won't rear its ugly head. I might turn down the temp, but I don't want to stop the rapid PR growth.
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Hi There,
I was experimenting with lactic blue some time ago and made some logs. I took them to a cheese distributor here in Melbourne and he told me that it was very similar to Mont Enebro (I hadn't even heard of it before then!).
I also made a lactic goat cheese but didnt' pre drain though i do these days. I salted it at 2% and as the milk was inoculated with blue, didn't spray at all.
It took about 10 days for the blue to do its work and after 3 weeks, was covered. I then ashed it lightly.
I hope that helps.
TAMARA
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Hi Tamara. What was the interior paste like on your logs?
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The outside is fully coated in blue. It looks similar to this picture of a young Monte Enebro. I would like to wait until it looks more like the white/black rind of an aged one to open it.
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The ashed one had a few spots of fuzzy white mold, which you can see in the top left and bottom right of this picture. I patted it down, reduced the humidity, and lowered the temp to discourage its growth.
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I opened the unashed one today. As I expected, the texture was very close to a Humbolt Fog. The flavor was delicious. Clean, tangy, more intense towards the rind. No bitterness. I really like this cheese. It is like a Humbolt Fog/Monte Enebro lovechild. I'm going to age the ashed one a little longer and drier and see what happens.
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that looks delicious! great job.
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That is a cool looking cheese! 8) I love the color.
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What a great looking cheese! A cheese to you for sharing.
- Jeff
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Thanks guys. I might try this again with a different PR strain to see if I can get less proteolysis under the rind.
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Hi all,
HB, the paste on my MOnte Enebro version was drier than yours but I made them into logs and let them dry out quite a bit to avoid any PC growth. Your second photo of the real Mont Enebro definately looks ashed... and the other photo looks so blue... scary blue, like they forgot to rub it back or something. Anyway, its all interesting and good fun.
Regards,
TAMARA
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That looks awesome. Congrats!
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The outside is fully coated in blue. It looks similar to this picture of a young Monte Enebro. I would like to wait until it looks more like the white/black rind of an aged one to open it.
Do you think they washed the rind of that aged white/black one in your photo? It almost looks like they washed it with something after full bloom of PC. looks cool......think I'll try something like that.
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The outside is fully coated in blue. It looks similar to this picture of a young Monte Enebro. I would like to wait until it looks more like the white/black rind of an aged one to open it.
Do you think they washed the rind of that aged white/black one in your photo? It almost looks like they washed it with something after full bloom of PC. looks cool......think I'll try something like that.
Monte Enebro? No wash- just the bloom
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The outside is fully coated in blue. It looks similar to this picture of a young Monte Enebro. I would like to wait until it looks more like the white/black rind of an aged one to open it.
Do you think they washed the rind of that aged white/black one in your photo? It almost looks like they washed it with something after full bloom of PC. looks cool......think I'll try something like that.
Monte Enebro? No wash- just the bloom
I meant where the white bloom is knocked back to show the ash....wondered if that was from washing it. I've seen a similar look in other photos that were bloomies washed.