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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened => Topic started by: H-K-J on March 09, 2012, 11:48:36 PM

Title: H-K-J's #3 Stilton style blue
Post by: H-K-J on March 09, 2012, 11:48:36 PM
Here we go again got the Penicillium Roqueforti PV Mold powder reconstituting in 1/4 cup distilled water and will leave it overnight,
tomorrow I will start the process of another Stilton style blue  :D got all the ingredients today WWOOOOOPPPEEEEEEE!!!
Title: Re: H-K-J's #3 Stilton style blue
Post by: H-K-J on March 14, 2012, 01:12:02 AM
Been awhile since I started this post so better add something to it
Last Saturday was a long one yet every thing went fairly well, tried the floc timing method ,very interesting, didn't change much just 3 minutes or so, added a drop more PRPV to my recipe don't know why just did, cut down on the draining time and the pressing time to see if I could get a more moist curd at milling time (just a little difference) held my temps within 1/2 degree, timing needs work but all in all not bad
as always an experience,
On Sunday tried my first ricotta from the whey, HHhhhMmmmmm, not to sure Ill do that again, although the wife said it tasted just the way it was supposed to, (I just thought it was a lot of effort for the yield) anyway here are a few picks and yes I used the brick mold again but what the heck gottuh do wut yuh gottuh do  ;)
Title: Re: H-K-J's #3 Stilton style blue
Post by: DeejayDebi on March 15, 2012, 01:01:55 AM
Looks creamy!
Title: Re: H-K-J's #3 Stilton style blue
Post by: H-K-J on March 15, 2012, 02:11:57 AM
I hope it is, changed some timing to try to make it a more moist blue hope the tweak's work  :)
Title: Re: H-K-J's #3 Stilton style blue
Post by: H-K-J on March 21, 2012, 01:35:48 AM
Turning blue and it smells wonderfull  ::)
Title: Re: H-K-J's #3 Stilton style blue
Post by: Cloversmilker on March 21, 2012, 03:17:28 AM
Lookin' good.  Will you be piercing it soon?
Title: Re: H-K-J's #3 Stilton style blue
Post by: Boise Cheese on March 21, 2012, 02:01:34 PM
Ok, I'm going to try this one this weekend.
So, You don't cut or heat your curds past the inital warmup?
Title: Re: H-K-J's #3 Stilton style blue
Post by: H-K-J on March 21, 2012, 03:26:49 PM
Lookin' good.  Will you be piercing it soon?

I will wait till I have a little (or a lot) more blue, I have read a lot of sailors advice and comments, He suggests leaving it out at room temp for a week to ten days till it has blued up quite a bit before piercing ( if my memory serves) so about Sunday or next Wednesday.
Ok, I'm going to try this one this weekend.
So, You don't cut or heat your curds past the inital warmup?

After clean break (or flocculation time) I just ladle the curd into the cheese cloth lined colander over a bowel,letting it drain and letting it sit for 60 min in the whey.
I'm not sure if that is explained in my recipe
http://cocker-spanial-hair-in-my-food.blogspot.com/2012/03/my-stilton-style-blue-cheese.html (http://cocker-spanial-hair-in-my-food.blogspot.com/2012/03/my-stilton-style-blue-cheese.html)
Have fun Mikey and good luck  :)
Title: Re: H-K-J's #3 Stilton style blue
Post by: H-K-J on March 25, 2012, 03:45:36 PM
Well I'm seeing the differences between 100%+ RH and keeping it at 90% to 92% the first pik is of the last Stilton before I realized the RH was way to high, had the ammonia smell and weird mold growth the rest are of the new one, they were taken on the 14th day, quite a difference in mold growth and type. no piercing for at least another week :)
Title: Re: H-K-J's #3 Stilton style blue
Post by: H-K-J on April 03, 2012, 03:51:08 PM
This cheese has been in the ageing container for 15 days (well in and out for airing) RF has stayed at 90% and temp has stayed at 60º
airing it out last night I noticed some wight fuzzy mold,  :o not allot  :-\ hope this don't end up being a problem  ???
Title: Re: H-K-J's #3 Stilton style blue
Post by: Tomer1 on April 03, 2012, 07:14:16 PM
60f is way high, you want to cool it down to about 10c at this stage for slow maturation.
Title: Re: H-K-J's #3 Stilton style blue
Post by: H-K-J on April 03, 2012, 08:24:39 PM
Tommer
I think I read that somewhere and forgot I also read that it should be pierced at week 5 and that is coming up Saturday, at the time of piercing it should be kept at 50º to 55º and 90% RH I'm thinkin pierce now and put it in the cool box  :-\ 
Title: Re: H-K-J's #3 Stilton style blue
Post by: FRANCOIS on April 04, 2012, 12:20:47 AM
The time at which you pierce a blue is dictated by two major factors:
-mould type
-final flavour profile

Blue mould strains vary significantly.  Some blue strains explode in growth after only 3-4 days, some take 3 or 4 weeks to start growing.  If you are using a strain that takes a long time to grow, you can pierce early but you run the risk of secondary growth of yeast and mould in the holes, choking off the blue.  It is sometimes better to get a good coating on the outside before spiking so the blue can grow from the outside in.

If you are using a fast growing blue, for example, you will get a very different flavour and texture profile if you spike on day 5 or week 5.  This is because break down of the internal paste has occured on the older cheese to a greater extent before the blue has been allowed to attack it. 
Title: Re: H-K-J's #3 Stilton style blue
Post by: H-K-J on April 04, 2012, 02:34:46 AM
FRANCOIS
Thank you for that reply I have read this forum untill I am brain dead, new info at the right time is exciting
I went ahead and pierced it tonight Half way through in every direction possible, I'm thinkin 80 to 100 holes my last Stilton wasn't pierced as much and I wasn't happy with the interior growth, so now we will wait and see  :-\   I also put it in the cool place and will try to keep it at 50º t0 55º  as I say will wait and see, hoping for a 90 to 120 day aging piriod  :P
Title: Re: H-K-J's #3 Stilton style blue
Post by: Tomer1 on April 04, 2012, 01:25:09 PM
Just check it with a tester \apple corer when you think it might be ready ,  you just plug the hole with the paste.
Title: Re: H-K-J's #3 Stilton style blue
Post by: Tomer1 on April 04, 2012, 01:32:47 PM
If you are using a fast growing blue, for example, you will get a very different flavour and texture profile if you spike on day 5 or week 5.  This is because break down of the internal paste has occured on the older cheese to a greater extent before the blue has been allowed to attack it.

Interesting,
so for a mild taste yet fully veined blue you will want a low lypolitic strain of blue and pierce late to get alot of protolytic action and creaminess?
Title: Re: H-K-J's #3 Stilton style blue
Post by: FRANCOIS on April 05, 2012, 12:24:41 AM
Essentially, yes.  Somewhere I thin kI have a Danisco chart on their blues.

Also spike size and end profile has a major influence over how the vein develops.  A slightly concave end on a sizeable spike has given us the best result.
Title: Re: H-K-J's #3 Stilton style blue
Post by: H-K-J on April 05, 2012, 02:51:12 AM
I used a square skewer with pointy end and only pushed halfway through,
with all the holes they are more than likely connected from one side to the other
I hope things will work.
this is one of the changes I wanted to apply (5 weeks lots of holes and 12 to 14 weeks ageing period  then vacuum seal)
now I am committed and what the heck GO FOR IT!!!!  ;D
Title: Re: H-K-J's #3 Stilton style blue
Post by: H-K-J on April 16, 2012, 02:35:50 AM
I pierced it again today 12 day's between piercings, looks great, allot different than the first one
the rind has been turning brownish and has smelled , not like pine sole but a nice blue.
kept it at 90% RH and around 51 deg, F only six more weeks till it's 3 months old
we can Waite, we still have 12 oz of the first one in sealed bags and some in the fridge that  has been picked at , sliced, tasted and some stole by the dogs ( sneaky little buggers) >:(
I think we can wait the three months  :-\ 
Title: Re: H-K-J's #3 Stilton style blue
Post by: Threelittlepiggiescheese on April 16, 2012, 02:43:28 AM
I might have to take the dog's place when I drive down to Reno in july and thieve me a lil hunk :P
Title: Re: H-K-J's #3 Stilton style blue
Post by: H-K-J on April 16, 2012, 02:48:25 AM
I might have to take the dog's place when I drive down to Reno in july and thieve me a lil hunk :P

COME ON DOWN ;D Bring the wine :o
Title: Re: H-K-J's #3 Stilton style blue
Post by: Chris K on April 16, 2012, 06:40:48 PM
Looking forward to the results!
Title: Re: H-K-J's #3 Stilton style blue
Post by: T-Bird on April 24, 2012, 03:28:26 PM
Than thing looks like is gonna be good!
Title: Re: H-K-J's #3 Stilton style blue
Post by: H-K-J on May 03, 2012, 03:38:54 PM
Saturday will be 2 months, smells nummy , we still have some of the first Stilton, but gettin low, I am looking for three months then I will vacuum bag it as a whole,
If, we are still eating the last one ^-^
I am thinking time to start another, the Wife just smiles  ;)
Title: Re: H-K-J's #3 Stilton style blue
Post by: H-K-J on May 20, 2012, 05:56:02 PM
I had to go to Oregon last Tuesday, :( and did not want to leave the cheese in the cool room while I was gone, I think the temp would have been to high,
I change ice around the ageing container daily when I am home to keep the temp around 50/54deg.
the day I left we placed it in a sealed container and placed it in the bottom drawer of our refrigerator,
 when we got home last night I took it out and placed it back in the ageing container and am letting it get back to 50 or so degrees
I wanted to age it until it is 12 weeks old and then vacuum bag
does anyone think that this will make a bad affect or ruin the cheese or should I just vacuum seal it now at ten weeks old?
it looks and smells great right now but I did want the extra ageing time on this one  :-\
Title: Re: H-K-J's #3 Stilton style blue
Post by: H-K-J on May 23, 2012, 07:36:37 PM
I have decided to cut and vacuum seal this saturday :-\
We took what was left of the last one to Oregon and some how it disappeared from my cooler ;)
my brother and in-laws could not believe you can make homemade blue cheese of any kind
we had so many compliments I almost couldn't fit my swelled head back into the car to come home 8)
Title: Re: H-K-J's #3 Stilton style blue
Post by: dbudge55 on May 24, 2012, 01:36:13 AM
That's what you get for going to Oregon. If you ever come up here to Missoula I'll bet you leave with an equally sized head PLUS the opportunity to constructively criticize my cheese defects.

Let me know if you're ever headed this way.
Title: Re: H-K-J's #3 Stilton style blue
Post by: H-K-J on May 25, 2012, 05:58:50 PM
Quote
That's what you get for going to Oregon. If you ever come up here to Missoula PLUS the opportunity to constructively criticize my cheese
I have a close friend that lives there, we are planing a trip up there this summer will have to look you up and take you up on your offer ;D

One more day and we will parcel out the Stilton ^-^ and snack on it a bit of course ;)
Title: Re: H-K-J's #3 Stilton style blue
Post by: H-K-J on May 27, 2012, 06:51:29 PM
We did it, cut it up and vacuum bagged  ^-^ the veining is much more intense and has more of the blue bite I have wanted :o
creamy melt in yer mouth tang (http://cocker-spanial-hair-in-my-food.blogspot.com/2012/03/stilton-style-blue-cheese-just-another.html), went along great with club crackers and smoked oysters MMmmMm ;D
Title: Re: H-K-J's #3 Stilton style blue
Post by: DeejayDebi on May 27, 2012, 07:12:11 PM
Very pretty cheese HKJ! A cheese for you!
Title: Re: H-K-J's #3 Stilton style blue
Post by: JeffHamm on May 27, 2012, 07:45:48 PM
That's a wonderful looking blue.  Well done.  I can only hope mine turns out half as good.  A cheese to you.

- Jeff
Title: Re: H-K-J's #3 Stilton style blue
Post by: Cloversmilker on May 28, 2012, 02:54:27 AM
Very nice! 
Title: Re: H-K-J's #3 Stilton style blue
Post by: H-K-J on May 28, 2012, 02:50:00 PM
Thanks everyone :D my wife and I are enjoying it immensely ;D
Title: Re: H-K-J's #3 Stilton style blue
Post by: T-Bird on June 05, 2012, 12:22:51 AM
Been away from the board for a while(work) I wanted to see how this one turned out- VERY NICE! bet it tastes great!
Title: Re: H-K-J's #3 Stilton style blue
Post by: H-K-J on June 05, 2012, 01:56:23 AM
T-bird it does taste excellent ;D my wife has decided I will start another this week  :P
She doesn't want to run out ^-^ got one more tweek I want to try :o MMMmmmmMmmmmm :)
Had it melted on a New York steak Last night ^-^
Title: Re: H-K-J's #3 Stilton style blue
Post by: T-Bird on June 05, 2012, 11:46:14 PM
Ain't this a fun hobby!
Title: Re: H-K-J's #3 Stilton style blue
Post by: H-K-J on June 05, 2012, 11:57:42 PM
Ain't this a fun hobby!
ain't it though, I was going to make a Cheddar, the wife say's I cant make that untill I make a new Stilton :-\
Oh well work-n-slave that's all I do ;)
Title: Re: H-K-J's #3 Stilton style blue
Post by: T-Bird on June 06, 2012, 12:14:33 AM
I know, work your fingers to the bone and what d'ya get?-bony fingers. Seems like I heard that somewhere....
Title: Re: H-K-J's #3 Stilton style blue
Post by: H-K-J on July 31, 2012, 11:53:34 PM
Last 5oz piece of this Nummy Stilton :(  when it's gone time to cut the new one ;D
this has been a very excellent blue (http://cocker-spanial-hair-in-my-food.blogspot.com/2012/03/stilton-style-blue-cheese-just-another.html)
It has changed in texture and taste, all for the better the smell is amazing and the taste is best savored as a side bite with a salad, having it as a snack with crackers, oysters or just have a sneak bite just love it  :P
Hope my 3 gallon cheese (http://cocker-spanial-hair-in-my-food.blogspot.com/2012/06/3-gallon-stilton-7-6-12.html) is as good as this one MMMMMMmmmmmm!!!!
Title: Re: H-K-J's #3 Stilton style blue
Post by: JeffHamm on July 31, 2012, 11:57:45 PM
Well done!  It's always nice when a cheese turns out so good, but sad when that last wee nibble is nibbled and gone.  Still, a full cheese fridge can cure sadness that in a jiffy!  Weee! :)

- Jeff
Title: Re: H-K-J's #3 Stilton style blue
Post by: Boofer on August 01, 2012, 12:35:00 AM
Still, a full cheese fridge can cure sadness that in a jiffy!  Weee! :)
Yeah, I feel the sadness lifting now.  ;D

Most excellent, H-K-J.

-Boofer-
Title: Re: H-K-J's #3 Stilton style blue
Post by: H-K-J on August 14, 2012, 03:08:29 PM
And we say goodbye to the last piece of the last piece of this Stilton :'(
OH, the New York Steak added some great flavor to the cheese, done to perfection ^-^
We will be cutting up the 3 gallon Stilton (http://cocker-spanial-hair-in-my-food.blogspot.com/2012/06/3-gallon-stilton-7-6-12.html) soon YYYEEEESSSSSSSS!!!! ;D