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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 August 05, 2012, 05:28:15 PM
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;D YYYeeeeeeessssss!!
I am soooooo pleased with the way my first (almost) five gallon Stilton (http://cocker-spanial-hair-in-my-food.blogspot.com/2012/08/5-gallon-stilton-style-blue-cheese-8412.html) went yesterday ^-^
Why almost 5 gallons you ask? didn't take enough money :(
then again, as they say, all's well that ends well ;)
I did do a couple of thing's that I had been thinking about for a long time, the light over night press after draining, I eliminated it :-\
and using my new stainless steel bottomless custom mold 8)
After hanging and draining for 6 hours (instead of draining for one hour and light press overnight) I milled and salted the curd and filled the mold to let it knit and drain flipping the mold every hour or so, seem's to be knitting and is draining just fine.
I also went back to placing my vat inside a larger pot for more water volume to help hold the temp were I wanted it.
I am going to flip it for 3 to 5 days then into the ageing container for 2 weeks at room temp (depending on how hot the weather get's) then the piercing and off to the cool box for 60 to 90 days.
Just hope it turns out to taste as good as my smaller batches have :P
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Looks good! Cant wait to see how it progresses. I will eventually get around to making a blue myself. Unfortunately the family is not to keen on blues....
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I will eventually get around to making a blue myself. Unfortunately the family is not to keen on blues....
I don't have this problem ^-^ the wife has already informed me that I will be making this again very soon :-\
been wanting to make a cheddar type or make another attempt at a Swiss, still I have no problem with another Stilton in the fridge ;D
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Dad gum! "you just'a blu-cheesin fool ain't ya!" Seriously, I may have to get me one going soon. My wife likes it as much as yours!
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been flipping this 2 times a day, it is knitting together very nicely and the smell is just soooo nice :P
two more days and we will see if it will stand up by itself when I take it out of the mold, really want to see what the weight is.
want to start another 5 gallon one (http://cocker-spanial-hair-in-my-food.blogspot.com/2012/08/5-gallon-stilton-style-blue-cheese-8412.html) in a week or so ;D
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flipped 10 hours ago at that time no mold :-[ this time I can see some mold growth in the crevasses ;D
two more days of flipping it, then out of the mold, the whey has started to slow down not much to clean up, now we will see what it looks like in the morning ^-^
Getting very excited and contemplating how much it should wiegh ???
it has compacted allot more than expected, feels heavy, maybe just the mold being a 6" pipe?? ;)
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OMG, I'm going through a tunnel and I'm just about to hit a wall of cheese! :o
Looks like there's a lot more room in that mould for more curd.
-Boofer-
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Looks like there's a lot more room in that mould for more curd.
-Boofer-
yes there is allot of room after 3 days the curd has settled about 21/2" :-\
could have used 2 more gallons of milk, outside of cooking curd in two separate pot's, didn't want to do that,I have a hard enough time keeping track of one :o
as it is my pot is only 22 quarts :'(
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Great photos, very inspiring, if only I had room for more cheeses.
This differently calls for a cheese.
Thanks again
Sam
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Thanks for the pictures, H-K-J. My first "Stilton" make is about a day behind you, but it's a mere 2 gallon batch. Glad to see that my cheese compacted about the same as yours. Makes me feel better. I don't have any blue mold either, but my blue/stinky cheese loving cat is starting to pay attention to my cheese. It smells great to me so I think that is a good thing.
Bob
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thank you for the cheese ;D more pic,s heck yah
tomorrow out of the mold , hope it stands up ???
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Took it out of the mold last evening and rubbed it smooth filling all of the cracks and holes, it has knitted together nicely, very firm.
has some PR specks just not the way my others had turned out, I contribute that to no cheese cloth holding the moisture and PR against the cheese :-\
It look's so much cooler than a brick 8), got it tucked away in the ageing container and in an area of the house that is holding about 70ºf the RH is usually very high inside the container at this stage so I do expect it to start turning blue after a few day's, anyway that's what has happened on my other Stiltons (http://cocker-spanial-hair-in-my-food.blogspot.com/), Just have to wait and see :)
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Very nice looking cheese you got there! Will be starting on some camemberts on monday...followed later in the week by some feta (love feta!) and then going to give butterkase a shot.
Keep the pics coming! I have it in my head that I want to try a stilton soon. That may be my project after the butterkase ;)
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Thank you for that :)
It is now starting the Blue stage ;D
this one is a little strange to me, got to used to my brick Stilton ::), I do feel like it is coming along more in a style of what I have watched on the video's ^-^
so now we wait and see :)
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Looks good...nice smoothing job. Should be interesting seeing how it develops compared to the brick.
-Boofer-
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I have one problem with all those pictures: It makes it sooo hard to decide what to make next ;D
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Blue Cheese smilin' at me
Nothin' but blue cheese do I see
Blue birds singin' a song
Nothin' but blue cheese from now on ;D
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I have one problem with all those pictures: It makes it sooo hard to decide what to make next ;D
Not a blue, but I just bought a piece of Cheddar with horseradish. Very nice. Mildly accented with the root so that it was a delight to eat.
There, Herman, another choice for your decision process. :)
-Boofer-
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Kinduh cool how it changes day to day :o
First pik Aug-14
second pik Aug-15
third pik Aug-16
There is allot of difference from the way the brick aged and the way this is ^-^
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You're back ahead of me. My Stilton spent a couple of days in the kitchen fridge (in its own box) while I was stabilizing my newest cave temperature. It's catching up now that it is living in a nice wet 55F environment. I didn't want to cross contaminate my Camembert - that's in a dorm fridge that holds around 45 F.
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The PR on the outside has aged so different than it did on my brick blues (http://cocker-spanial-hair-in-my-food.blogspot.com/2012/06/3-gallon-stilton-7-6-12.html) it seems dryer and the mold changes from day to day.
It is now 18 day's at room temp 68º-72º and 90% RH
I believe it is time to pierce it :P
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I waited 18 days holding temp as close to 70º as possible RH has been 89% to 93%
the PR on the outside has stopped changing as fast as it was at first so I decided it was time to pierce the heck out of it ;)
I am surprised that there is very little aroma of any kind, creamy is about the only smell I am getting at the moment,
that can't be all bad :)
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They look amazing! A stilton is definetely on my short list of cheeses to make.
I had a house dressing on a salad at a nice restaurant the other day, and it had blue cheese in it...was amazing! When I make a blue, I am for sure going to be using some of it for salads. Last night I used some of my feta in a home-made salad. Yumm!
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That looks great! I am SO doing this soon. Can't wait to see how this one turns out for you.
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ahhhhhhhh I wanna know how its coming! :D
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Looks great, personally I pierce 2 times, first when the blue starts to show. Then again after a week to ensure the blue enters well inside the body.
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I attempted a small 2 gallon batch of the stilton. It blued nicely on the outside but even after 2 peircings it never di get any veins. It has a lovely flavor, or did. I took the last 2 wedges out to check on them and smelled very amonia. I will let them breath and check. I used high butterfat raw jersey milk (Raw) from our cows, it has a creamy texture. Yours is beautiful! Think i will try again. Mine had great flavor but a total disapointment to look at when cut.
Congrats cant wait to see the veining. Tif
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Hi everyone, sorry for not posting on this for so long, I have worked the last 28 days strait 9/10/ and some (very few) 8 hour days :-\ been way to tired to do anything but eat sleep and work :P
I have taken the cheese out for a walk daily and have taken pictures almost every day and hope to find time to post some, don't think anyone but me would like to see that many pix' of this thing LOL
Feels good to have a day I could sleep in past 4:30am YYYYEEEESSSSSSS ;D
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OK, a little cheese porn for you
perverts uh, cheese lovers ;)
I re pierced it on 9-5 and again on 9-29 it has been 3 months total from start to where it is now and we have even held of having a taste :P
I figure on the the 22nd it will have been ageing at 50º to 55º and RH of 90% to 95% for a total of 8 weeks
that will be the date we have a little taste to see if all the waiting has made a difference in PR growth and veining and of course the bite ^-^
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That looks really nice, H-K-J - you're making me want to make another one. Now all I have to do is get the extra milk for it - too many cows dry at the moment. *sigh*
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fabulous looking cheese. now i need to stop by the store for some milk!
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WOW Today was taste day and I think I know why my cheese' have bin disappointing, I have no patients :-\
this is getting to where I want a blue 8 weeks of ageing as of today and we will wait 2 to 3 more :P
texture, creaminess, and a nice blue bite :)
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Been off the board a while too. Stopped by tonight ,glad I did. Cheese looks REAL GOOD!.Can't wait to see the inn'ards! I have, by the way, been certified by T-Birds Cheese Factory to taste test and evaluate cheeses . If you send me some when you cut it, I will evaluate for FREE and give you a "report" ;)
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:) won't be cut for awhile thanks for your heart felt support ;D
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It has been in the cool box/cave for nine weeks now, we will taste it again at ten weeks and then decide to age it more or bag.
I scored big at work, they had some nice 1/2" grid for draining boards, cut it up into different sizes, to cool 8)
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One thing I haven't mentioned, It smells like Huckleberries :P
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A'll be your huckleberry....
lol Tombstone fan here....
That's pretty awesome! I have never made a cheese that smells of berries or any kind of fruit......... :(
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Only if you ware an apron LOL ;D
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Only if you ware an apron LOL ;D
ROFL
Tell that to Doc Holliday! :)
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Had another taste Sunday (10 week's ageing) :P Now thats almost just right ::) The wife wants it cut and bagged right now, NOT!!
we're going to taste again at 11 weeks 8)
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Nice job H-K!
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Cut it up today lots of blue (http://cocker-spanial-hair-in-my-food.blogspot.com/2012/08/5-gallon-stilton-style-blue-cheese-8412.html) :o I believe I went to far, not only does it bite back it'll slap your face!
I think two weeks to long. Texture is good and creamy except around the piercing holes.
I think the skewer puts to big of a hole were the PR grows faster than the rest of the veining.
Actually Not bad at all, ^-^
So, I will be making another batch just as this was made, use a smaller piercing tool, like maybe a bicycle spoke :-\
and age it to 8 or nine weeks.
I do think the cylinder style mold has made quite a lot of difference in the way this has aged but in a good way :)
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Looks really nice! I will be making a blue soon, and was thinking about just skewering it less...think that would work? Looking for a milder blue flavor, yet with the creamy paste...
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Thanks for the additional tips. Mine is day 3 in the mold. Still flipping 2-4x a day. I have a very small LONG knitting needle, I will use that instead of the one that was skewer sized. So what ended up being your TOTAL aging time?
Mine already smells very blue, but nothing growing yet. Still draining some as well. Hope its don't draining when its time to come out of the mold.
Yours still looks wonderful... Thanks for the detail in photos and loging. Its very helpful.
Tif
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That looks niiiiiiiiiiiiiice!! O0
Is there a rule of thumb for how long to age it? Or is it a case of tasting and seeing how its going? My first attempt is at about 4 weeks now so I guess I've got a few more weeks to go!
Also, when people refer to ageing I guess they mean the time in the cheese cave? When you cut it and put it in the fridge will the taste change much after that? I guess at that point you seal it in foil / vacuum seal?
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Thanks for your input :)
Looks really nice! I will be making a blue soon, and was thinking about just skewering it less...think that would work? Looking for a milder blue flavor, yet with the creamy paste...
I think less would have helped this one yet I have seen a picture somewhere on the forum that they took at a London market and it shows smaller hole and plenty of them I wish I would have bookmarked that one.
So what ended up being your TOTAL aging time?
Tiffany, it was 11 weeks Of 50 to 55 deg. at 88 to95% RH I'm thinkin 2 weeks to long on this one.
Also, when people refer to ageing I guess they mean the time in the cheese cave? When you cut it and put it in the fridge will the taste change much after that? I guess at that point you seal it in foil / vacuum seal?
Swifpint; That's what I mean by ageing others may not ;) when I cut and put it in the fridge I believe the sharpness goes up and the blue bite backs off and on this one (http://cocker-spanial-hair-in-my-food.blogspot.com/2012/08/5-gallon-stilton-style-blue-cheese-8412.html) I will need that to happen (according to my taste buds)
Hope this helps. at least it'll be here to refresh my memory (now what was I doing??)
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Thanks. My cheese is pretty big. I'm thinking of cutting into 2 wheels and aging different times. My dh likes it very mild, I like it medium but not slap in the face.
Well I cut it in half. Its apx 3# per half.
I had great difficulty smoothing it. Not sure if its enough.
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Yaaaaa I found it (http://cheeseforum.org/forum/index.php?action=dlattach;topic=2353.0;attach=6151;image) this is the picture I was referring to that shows the piercing and the size of and the frequency of them 8)
Also it show's the size difference we are dealing with, the size we are making is going to age allot faster than a true Stilton, so in-turn and hindsight, some after thought, eleven weeks is way to long for our cheese's eight or nine? Maybe :-\
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wow thanks for the photo. good refrence for the holes. interesting how many are double holes.
I was thinking about 8 weeks for the big one. I cut mine, in HOPES of having it ripe nuff to share for christmas. Im not so sure tho. will see. I took it out of the mold early by one day, as it was feeling a little dry and was no longer draining. had a heck of a time smoothing and still not sure its good nuff.
so today is day 5 and day 1 in the ageing box. my humidistate died so I am hoping im good. there is a tiny bit of light condensation on the walls more like fog than anything else. this is a photo of the size of mine. My dh made a mold for me with 6" pvc so its a pretty big cheese. so cutting it in half rendered 2 about 5" tall each. still no blue mold. Mean time I have 8 baby cams and two large bries aging as well. I have a big cheese class sunday and cheese sitting in box everywhere. LOL... should be entertaining to say the least. LOL
thanks for taking the time to dig up that photo. it is helpful. will let you know how it goes.
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Valentine dinner WAS GREAT!!
and the 6th month old Stilton was AWESOME ;D
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Looking great!! Hope you saved me some! LOL :P
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My wife really went ALL OUT mmmmmmMMMMMmmMMMmmmM!!!! :P :D ;D ^-^
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Wow, that looks great! I can't wait to cut mine now, I am thinking I want to try it at a younger age, at 7.5 weeks.
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I cut this when it was 13 weeks old, 2 weeks to long but still good, I vac bagged it and to me even now the flavors are more blended and much better than when it was cut, the wife just loves it. We still have enough to last till my new one is finished (I hope) :D
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Wow, that looks great! I can't wait to cut mine now, I am thinking I want to try it at a younger age, at 7.5 weeks.
Go ahead, Rolsen, cut it! Cut the cheese! (boy am I getting tired of hearing myself say that, not even funny any more!)
My experience with Stilton or any other blue has definitely been better too early than too late. Depends on your personal taste, but if you like it milder instead of biting your head off, try it now. It'll still continue to "age" and change over time anyway. :)
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Dang H-K! Didnt invite me? That is one mighty fine awesome looking dinner!!