CheeseForum.org ยป Forum
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened => Topic started by: H-K-J on March 16, 2014, 09:27:45 PM
-
Made another Stilton using Raw milk and 3 pints pasteurized heavy cream.
Not to happy about the volume of cheese I got out of $45. of milk and cream, I have had better from whole pasteurized.
anyway the make went well. made a few changes to this one (as usual).
I think/hope this one will have more veining when its done, used some new PR-PV, added just a titch more than usual :o
we will see how blue it is in 3 to 5 day's.
didn't take many pix, just for you who want to see.
-
Looking good. Just in the process of making 2 stiltons out of 3 gallons of milk unfortunately not unpasteurized not allowed here.
My other two that I made a month ago seem to be ageing well this time thanks to your help and Caldwells book :D
-
Beautiful job! Promises to be a great cheese. Looking forward to seeing it cut. ;D
-
Wonderful job really looking forward to seeing this out of the hoop and starting to mature, I cheese to you :)
-
Hey thanks for the cheese Matthew.
It has been in the mold for 4 days and no sign of blue :-\
I have yet to have one take this long, weird?
-
Mine always shows up on the fifth morning. ;D
-
Al, went back through some of my pix and it is doing just fine ???
always get antsee about now LOL ;)
-
OK, OK settle down ::)
Day five (as usual) will smooth it tomorrow 8)
-
Nice looking cheese. :)
-
Looking great when you planning to pierce it?
-
If I remember right in 10 or 12 days
-
Should have some great bluing with all if those great crevices in there. I REALLY need to do another 6 pounder. I love the stuff.
-
Tomorrow should be supising ;D
-
very nice looking so far thanks for the photos. If you don't mind, would you share the height, and diameter of your stainless steel cheese mold? I have a similar stainless steel mold and wonder if I could use it for a 4 or 5 gallon make.
-
I wonder what happened to a reply to your question I put here this morning?
anyway the hoop is 9" tall and 6" diameter.
I smoothed this up this afternoon, turned out very nice. like I said at the first we didn't get the volume as we had before.
it is a 1/2# light and an inch short compared to previous makes, lots of PR growing crevices though. it will be interesting to see how the interior
turns out this time :)
-
That interior bluing looks awesome!! That thing is going to be great! A cheese to you my friend for you continued great work. ;D
-
my mouth is watering while I look at the photos, great looking cheese, thank you for the measurement, I think my SS mold is just about the length/height and it is 6" diameter.
-
I do believe this new PR is allot better than my old stuff :o
The first 2 pix was taken last evening and the next 2 are 15 hours later :P
the smell of this PR is much stronger than any Stilton we have made,
I may be finding out what others have said was to strong of PR. 8)
-
Which one did you use this time? Be interested to see if it's teh same as the one I bought.
-
I have bought both of mine from Steve, the Cheese maker (http://www.thecheesemaker.com/products/Penicillium-Roqueforti.html) they are PR/PV
I got the first one in December of 2011,
I got the new one a couple months ago, they seem to be totally different, as far as make, and smell of the cheese,
this cheese jumps out and bites before you can bite it back and it is not 2 full weeks old :o
-
Yeah but which strain did you buy? LOL
-
UUummmmmm, PV? :-\
-
Well they have PV and PA. I think I have PA already but would have to check at home. It's supposed to be the stronger of the two but PV is, I believe faster.
-
Here's what the cheese maker say's
PV strain: Very fast growing blue culture with strong tolerance to salt. Used to make Blue cheese including Danablu, Roquefort and strong Gorgonzola. Characteristic properties are the very piquant aroma and a very good creamy consistency. The 2.5 dose packet will make approximately 300 4 in.(11cm) Blue cheeses. Use 1/32nd-1/16th tsp.(.14g-.07g) for 1-5 gal.(3.75liters-19 liters) of milk. You will also need to use Mesophilic Starter and Rennet.
PA Strain: Medium-fast growing blue culture used to make a milder Blue cheese including Roquefort.Characteristic properties are the very piquant aroma and a slighty tough consistency, longer shelf life; excellent for hard blue cheese. The 2.5 packet will make approximately 300 4 in.(11cm) Blue cheeses. Use 1/32nd-1/16th tsp.(.14g-.07g) for 1-5 gal.(3.75liters-19 liters) of milk. You will also need to use either Mesophilic or Thermophilic Starter and Rennet.
-
Yeah, we both have the PV. I was thinking about trying the PA this time around. :o
-
After reading the description's above, I don't know but now I am wondering if my first PR/PV was marked wrong??
-
I know mine took off really quick when I used it.
-
Al, did you get that blue/tang/bite smell when they are this young?
this is a first for us ???
-
Yep, ended up tossing the one I made before Christmas. Didn't turn out good at all. I need to dry this next one a lot more. Go back to my 6 gallon make and repeat that.
-
What made you toss it??
That's just not right :'(
-
I couldn't help but notice pictures of a dapper fellow smoothing out the cheese.
I've heard it mentioned, but haven't seen the process fully described. What exactly does it entail, good sir?
Apparently there's a thread called 'Pressing a Stilton' by Sailor, but danged if I can find it.
-
I've heard it mentioned, but haven't seen the process fully described. What exactly does it entail, good sir?
Apparently there's a thread called 'Pressing a Stilton' by Sailor, but danged if I can find it.
If you mean how I smooth my Stilton (https://www.youtube.com/watch?v=U3o04QQCZTI)
-
Sweet! Thanks H-K-J!
Seems a lot simpler than what I had envisioned...
-
MAN this thing can change in a hurry :o
each photo is 24 hours apart, the wife thinks it's scary lookin NUM! NUM!
-
Whoa! It's gonna be hard to get it to sit still for the camera! ;)
Don't eat too much blue, I read that 22 lbs is a lethal dose, FYI!
.large volume of pleural and pericardial fluid. In rats, at the LD50 dose level (11.6 mg/kg, i.p. and 8.2 mg/kg, i.v.), the water content in the lungs was increased, but in the skin it was decreased. Blood K+, hematocrit, red blood cell, white blood cell, hemoglobin, uric acid, cholesterol, blood urea nitrogen and alkaline phosphatase concentrations were all increased, while the total protein and albumin contents were decreased after i.p. injection of PR toxin. High content of protein was found in the pleural fluid and fluid due to ascites. In anesthetized cats the blood pressure and respiratory rate were progressively decreased and the heart rate was reflexly increased after i.p. injection. The i.v. injection produced a multiple response on the arterial blood pressure, but with a progressively decreasing heart rate. Arrhythmias were observed in the late shock stage in the case of i.p. or i.v. injection. In the isolated rat auricle preparations contractile force was more affected that heart rate. We conclude that PR toxin produced acute toxic effects in animals via an increase of capillary permeability and a direct damage to the lungs, heart, liver and kidney.
.
-
Thanks Dave, I will go with Stilton on my breath and a beer and a shot in my hands :P
and maybe a t-bone or walnuts and grapes and bacon oh lets not forget that :o
-
Dallas, we have blue!! ;D
-
Hiya Al, I followed the link and got Wine Ice Cream... no blue there :)
Cheers, GD.
-
It looks like it is growing a winter coat, patch quilt if you will lol, still scary :P
-
Cool!! Never seen a bumpy one before. Looks great!! ;D
Hiya Al, I followed the link and got Wine Ice Cream... no blue there :)
Cheers, GD.
Glad you enjoyed it!! :D
-
that looks like my last one! it looks great to me. :)
-
looking great that bumpy coat is sure interesting, Looking forward to see how it turns out.
-
Pierced this a week ago, paste is tasting delish :P it's 4 weeks old now.
the smell has changed somewhat and has a slight ammonia aroma, not to bad yet, we are airing it a little longer, also lowering the R/H.
going to check for veining in 2 more weeks
Just keep on keeping on :)
-
WOW that looks good. That's worthy of a cheese!
-
2 weeks after piercing looks scary but smells great :o
-
Fantastic cheesee!!!!
this cheese will be my next creation.... ;) ;) what is the affinage for this cheese, Temperature & Humedity?
regards,
telis8
-
this one has been around 90% RH with a temp of 50/55 deg F
-
Great cheese!!! ;D
-
Saturday will be 11 weeks, we have tryed this a couple of times over the past month or so, sort of a sneek preview ;)
this hasn't taken on the very blue taste of my other blues, so I'm sayin this isn't the same strain as my first PR.
anyway, will try it again this weekend and maybe bag it up 8)
-
Looks great. Not as blue as your cheddar though. LOL Great job H-K-J! ;)
-
Looks great. Not as blue as your cheddar though. LOL Great job H-K-J! ;)
Aint that the truth LOL ;D
-
Hi H-K-J,
very pretty cheese
What is your goal refining?
what are the parameters of your cellar?
good luck
-
Hi H-K-J,
very pretty cheese
What is your goal refining?
what are the parameters of your cellar?
good luck
Hi Hidri.
Yesterday made 11 weeks of ageing, we have tried/tasted this 4 to 5 times, yesterday it was very creamy has a mild blue flavor.
the flavor is nowhere near as sharp as my other blues (no blue bite but in a nice way)
we went ahead and vacuum bagged the whole thing without cutting it, I will see if the flavor sharpen's up a bit.
I am confused about the PR/PV, I ordered it twice (PR/PV) but have ended up with 2 totally different out comes :-\
I guess when we decide to cut this open we'll see if there is a huge difference in flavor.
the size of my cave is not very impressive but they work 8)
-
That does look great , I just love it when they get that orange color to them , and being "not too blue" , is something I like as well.
I like the blue flavor , but just a hint of it.
It must be close to ready , I know blues can be aged for quite a while , but all of mine seem ready at 6-8 weeks or so , too much longer and they seem to ammoniate a bit.
Have another cheese sir. ;D
-
Thanks for the cheese JW ;D
-
Ok. the pix stayed.
After 7 months from start date and 5 months of it stuck in a vacuum bag, we had to see what this tasted like.
We didn't think this had any veining WRONG! it looks great ^-^
this PR is different from the other type I had been using, the cheese has a rather light blue nip to it and an excellent sharp cheddar bite
The cheese it's self is very creamy nice smooth finish :P
The only thing I don't care for is the rind, way to waxy and very unpleasant mouth feel!
I had to bag it back up so Ms. J wouldn't eat it all ;)
-
wow, looks scrumptious, cheese for you
-
ACFU, H-K-J. That looks amazing. Far better than any of my stilton attempts so far!
-
looks great. i can only hope my latest attempt comes out this well.
but in the last pic, can't tell if happy...or murderous. :P
-
What a fabulous looking Stilton. Please accept another cheese for your cheese.
-
Thanks for the cheese's ;D
but in the last pic, can't tell if happy...or murderous. :P
Murderous only if you try and take the cheese away from her :o
this one is really tasty ^-^
-
I thought I gave you a reply along with a cheese for this but looking back the dog must have ate it. Anyway one for your efforts :).
-
That is a magnificent looking cheese, and a wonderfully told story!
-
Thanks Frodage ^-^
as an update this has aged 9 months , reluctantly we will give a few wedges to family and friends along with some other wedges of Swiss, Caerphilly,and Cheddar.
Oh, by the way Merry Christmas and happy new year everyone (http://www.workingdogweb.com/Santa-Small.gif)
-
When I grow up I want to make a Stilton like that!
Merry Xmas to you too HKJ
AC4U
-
This cheese is now around 15 month's :o
We are about to BB-Q a steak, this will be going on it.
It is very creamy and very sharp :P man is it nummy ;D
-
Enjoy brother!!! :P