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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened => Topic started by: Knoal on March 03, 2010, 11:50:56 PM

Title: Blue Cheeses - Piercing Hole Size?
Post by: Knoal on March 03, 2010, 11:50:56 PM

Hey all, this is my first post (besides the introduction)

I made a blue cheese about 4 days ago (it's stating to blue) and just poked the holes in it.

I used a bamboo kabob skewer (~1/8")that was wiped down with vodka.

After piercing the holes seemed to get smaller right away, but they sill exist.

Is this enought to let the oxygen in to 'get my  blue on'?  :-\

Thanks in advance.

Knoal

Title: Re: Blue Cheeses - Piercing Hole Size?
Post by: Sailor Con Queso on March 04, 2010, 03:31:02 AM

Yes that's big enough. Re-pierce in the same holes next week and the week after.

Title: Re: Blue Cheeses - Piercing Hole Size?
Post by: Knoal on March 05, 2010, 06:31:36 AM

Thanks Sailor.

I'm suprised how fast it's bluing.

Fun with microbes!


Knoal

Title: Re: Blue Cheeses - Piercing Hole Size?
Post by: Cheese Head on March 05, 2010, 12:11:43 PM

Knoal, blue is a very colouful cheese, at least on outside!

There are some good Stilton making videos linked here (http://cheeseforum.org/forum/index.php/topic,1046.0.html), I'm not sure which one has them piercing but I'll guess it was a bit smaller than 1/8" diameter holes. I used a small household metal skewer. The videos also give an idea of the cheese's consistency.

Title: Re: Blue Cheeses - Piercing Hole Size?
Post by: Knoal on March 26, 2010, 07:02:00 PM

John,

Thanks for the videos, I just saw your reply today.

There went an hour!


Knoal