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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened => Topic started by: shotski on May 20, 2013, 07:53:42 PM

Title: Third Stilton
Post by: shotski on May 20, 2013, 07:53:42 PM
Did a stilton Friday night, used 24L 3.25% whole milk and 1.5L 35% cream. Used 1\4 tsp PRB6 PR, 3\4 tsp MesoII, 1tsp calsun chloride, pinch GEO 15 and 1tsp IMCU rennet. I over shot the temperate by 2 degrees 88degrees instead of 86. Ripened MESO for 60 minutes, Flocculation time 16 Min. X 4 64 min I did 1.15. did not cut, ladled curd into lined colander. Let drain 7 hours with a 5 lb weight on it. Milled curd and salted with 6.5 TBS of salt. then into the hoops, 1 X 2000g and 1 X 2500g wheels. Then 850g of Ricotta to finish up.
Title: Re: Third Stilton
Post by: shotski on May 23, 2013, 06:48:26 PM
And on day five there was mold. Both have lost about 300g of whey.
Title: Re: Third Stilton
Post by: Delislem on May 23, 2013, 07:38:30 PM
Very nice. A cheese for you.
Title: Re: Third Stilton
Post by: george (MaryJ) on May 24, 2013, 04:58:13 AM
Pretty!   8)
Title: Re: Third Stilton
Post by: H-K-J on May 24, 2013, 10:22:59 AM
Nice 8) are you going to smooth em up?
Title: Re: Third Stilton
Post by: KTownCheese on May 24, 2013, 02:26:45 PM
very nice pictures!  It looks like the stilton is coming along.
Title: Re: Third Stilton
Post by: KTownCheese on May 24, 2013, 02:37:15 PM
How did you find the 3.25 homo milk to work with?
I was always told homo milk did not make a good cheese due to the homogenization but yours looks to be kick ass!
Title: Re: Third Stilton
Post by: shotski on May 24, 2013, 03:07:09 PM
I have used the same milk all times and have loved all of them. I am thinking the the culprit is calcium chloride. You need to add it when using Homo Milk.

How did you find the 3.25 homo milk to work with?
I was always told homo milk did not make a good cheese due to the homogenization but yours looks to be kick ass!
Title: Re: Third Stilton
Post by: shotski on May 24, 2013, 03:15:53 PM
Nice 8) are you going to smooth em up?

H-K-J, Yes I plan on smoothing them tonight. It has been crazy around here and did a Gouda with cumin that I hope to post tonight or over the weekend.
Title: Re: Third Stilton
Post by: shotski on May 25, 2013, 10:17:25 AM
Nice 8) are you going to smooth em up?

Just for you H-K-J, I think I waited a little to long as the blue was more like a crust I had to crack through. Once started though it went well. They are pretty , they are ugly but they are mine. A surface only the maker could love!!!!!!!!!!!!!! :-[ :P :D
Title: Re: Third Stilton
Post by: H-K-J on May 25, 2013, 10:26:14 AM
A cheese to you for such a beautiful smoothing job 8)
and WOW!! can't believe the bluing you have gotten already :o   
Title: Re: Third Stilton
Post by: shotski on May 25, 2013, 10:44:35 AM
Thanks for the cheese H-K-J. I have been busy. Have you made any Gouda? Here is the link to my first Gouda, it is going into the drink today (brine).

John
Title: Re: Third Stilton
Post by: Spike on May 26, 2013, 10:35:24 PM
A cheese for your Stilton. Looks beautiful. I love blue cheese but do not have the courage yet to make one. On the roadmap, but just dreaming about it at the moment. My daughter has repatriated her dorm fridge (using my son's for a cheese cave now) so maybe turn that one into a cave for the blues? Seems like it could be a problem to mix them with the other cheeses?
Title: Re: Third Stilton
Post by: shotski on May 31, 2013, 03:22:10 PM
A cheese for your Stilton. Looks beautiful. I love blue cheese but do not have the courage yet to make one. On the roadmap, but just dreaming about it at the moment. My daughter has repatriated her dorm fridge (using my son's for a cheese cave now) so maybe turn that one into a cave for the blues? Seems like it could be a problem to mix them with the other cheeses?

Thanks for the cheese spike. You really should try one I find them very simple.

John
Title: Re: Third Stilton
Post by: Schnecken Slayer on May 31, 2013, 04:44:55 PM
My daughter has repatriated her dorm fridge (using my son's for a cheese cave now) so maybe turn that one into a cave for the blues? Seems like it could be a problem to mix them with the other cheeses?

I have not had any real problems sharing the same space. The blues are kept in their own seperate "mini-cave" and I have only had cross contamination once which I believe came from spores on the fridge door handle.
Title: Re: Third Stilton
Post by: shotski on June 06, 2013, 09:20:49 PM
I pierced my blues tonight
Title: Re: Third Stilton
Post by: beechercreature on June 07, 2013, 07:55:40 AM
they're lookin fantastic!
Title: Re: Third Stilton
Post by: shotski on June 07, 2013, 02:38:58 PM
they smell as nasty as they look  :P
Title: Re: Third Stilton
Post by: Al Lewis on June 07, 2013, 04:18:17 PM
Shouldn't really smell bad.  That blue on the sides looks a lot like a mildew mold.
Title: Re: Third Stilton
Post by: shotski on June 07, 2013, 05:57:45 PM
Shouldn't really smell bad.  That blue on the sides looks a lot like a mildew mold.

I'm not sure, it looks like the last stilton I did. How can I tell the difference and if it is should I wash it with brine. I meant nasty as in a good nasty just like previous blues.
Title: Re: Third Stilton
Post by: Schnecken Slayer on June 07, 2013, 08:57:06 PM
Shouldn't really smell bad.  That blue on the sides looks a lot like a mildew mold.
That may just be incorrect colour balance from the light source used Al.
From experience if I don't use a white reference sheet my shots come out looking strange because of the differences in incandescent, fluoro and led lighting.
(Even some of my led lights have different colour temperatures)
Title: Re: Third Stilton
Post by: Al Lewis on June 09, 2013, 10:42:14 AM
Absolutely could be the lighting.  Just taste a bit. I found that the blue mildew mold is "furrier" and a bit grayer.  The molds that grew on my stilton weren't really "fluffy or furry" if that makes sense.
Title: Re: Third Stilton
Post by: shotski on June 09, 2013, 11:48:25 AM
Absolutely could be the lighting.  Just taste a bit. I found that the blue mildew mold is "furrier" and a bit grayer.  The molds that grew on my Stilton weren't really "fluffy or furry" if that makes sense.

Thanks for your input Al it is much appreciated. I know my humidity is on the high side and may be that is contributing to the blue growth. Your blue rind does look a lot cleaner. Did you brine it or salt it?


I left them out for about 4 hours to dry up a bit.


I used PRB6 PR milled the curd and added salt.  I smell them everyday (just love the smell) while turning them. I did taste the creamy buildup on the squire after piercing them and they have a young blue flavour. All in all they taste and smell just like my last two blues at this point.

I am assuming that mildew would alter the aroma, flavour or both? 

John
Title: Re: Third Stilton
Post by: Al Lewis on June 09, 2013, 02:18:35 PM
I salted my curds.  I still had some very small openings after smoothing but they didn't bother it.  I use to put it on top of the cave to dry for about an hour a day.  Always sure to cover it with something to keep any errant flies off.  Seems they love cheese too!  They also love to lay their eggs in it. :(
Title: Re: Third Stilton
Post by: Schnecken Slayer on June 09, 2013, 02:39:33 PM
Absolutely could be the lighting.  Just taste a bit. I found that the blue mildew mold is "furrier" and a bit grayer.  The molds that grew on my Stilton weren't really "fluffy or furry" if that makes sense.

Thanks for your input Al it is much appreciated. I know my humidity is on the high side and may be that is contributing to the blue growth. Your blue rind does look a lot cleaner. Did you brine it or salt it?


I left them out for about 4 hours to dry up a bit.


I used PRB6 PR milled the curd and added salt.  I smell them everyday (just love the smell) while turning them. I did taste the creamy buildup on the squire after piercing them and they have a young blue flavour. All in all they taste and smell just like my last two blues at this point.

I am assuming that mildew would alter the aroma, flavour or both? 

John
Not only the flavours John.
They could introduce toxins and the ones you really don't want are the pink or black ones.
Title: Re: Third Stilton
Post by: shotski on June 09, 2013, 03:22:10 PM
Thanks for the information Al and Schnecken Slayer. I have learned something about molds here and at this point there is no pink or black molds ( thank God ). I have the cheese out again today drying out the rind and the growth is receding  nicely.

as everyone knows 3 cheeses does a expert not make  :D

Thanks again

John
Title: Re: Third Stilton
Post by: shotski on July 20, 2013, 04:18:31 PM
Well after a 5 weeks of watching closely and air drying regularly. Here is a update at 2 months.
Title: Re: Third Stilton
Post by: jwalker on July 20, 2013, 06:38:35 PM
They look good , I would eat those now.

Blues don't take long to reach perfection.

All of mine are usually 4 - 6 weeks.

good make !
Title: Re: Third Stilton
Post by: shotski on July 21, 2013, 07:51:00 AM
HI Jim, I was thinking of opening one. The last blue we did at 5-6 weeks and I found needed more ageing for the blue development.
Title: Re: Third Stilton
Post by: Smurfmacaw on July 21, 2013, 11:42:31 AM
Break out the cheese iron and take a core sample.  You never know, they may be at the height of perfection already and if not you can just reseal it.  Cool rinds by the way, my stilton just decided to turn a golden yellow and never got the really insane rind like yours has.
Title: Re: Third Stilton
Post by: shotski on July 21, 2013, 01:18:32 PM
Break out the cheese iron and take a core sample.  You never know, they may be at the height of perfection already and if not you can just reseal it.  Cool rinds by the way, my stilton just decided to turn a golden yellow and never got the really insane rind like yours has.

I think I will do that now
Title: Re: Third Stilton
Post by: shotski on July 21, 2013, 02:17:52 PM
Well I took a core sample and looked really nicely. I cut it open and to my surprise there is some orange going through it as well. I added Geo 15 does anyone know it this is Geo or what it is.

Thanks

John
Title: Re: Third Stilton
Post by: Smurfmacaw on July 21, 2013, 03:04:34 PM
Wow,

that looks great!  If it tastes as good as it looks it'll be a real treat.  I've got another three weeks on my stilton.  Have a cheese for a great looking cheese.

mike
Title: Re: Third Stilton
Post by: shotski on July 21, 2013, 03:22:29 PM
Wow,

that looks great!  If it tastes as good as it looks it'll be a real treat.  I've got another three weeks on my Stilton.  Have a cheese for a great looking cheese.

mike

Thanks for the cheese Mike. It tastes really good.

John
Title: Re: Third Stilton
Post by: jwalker on July 22, 2013, 06:44:56 AM
Well I took a core sample and looked really nicely. I cut it open and to my surprise there is some orange going through it as well. I added Geo 15 does anyone know it this is Geo or what it is.

Thanks

John

I get that in all my blues as well , not sure what it is , but there all good.

Good looking cheese !
Title: Re: Third Stilton
Post by: Schnecken Slayer on July 22, 2013, 11:04:20 AM
Well I took a core sample and looked really nicely. I cut it open and to my surprise there is some orange going through it as well. I added Geo 15 does anyone know it this is Geo or what it is.

Thanks

John
That looks like B Linens. I had it running through my Stilton as well.
Title: Re: Third Stilton
Post by: shotski on July 22, 2013, 02:47:58 PM
Thanks for the feed back Schnecken  and Jim. My first 2 did not have any orange in them at all, so I was surprised when I cut it open.
Title: Re: Third Stilton
Post by: DexterOrtiz on August 20, 2013, 06:15:06 AM
Absolutely could be the led lighting ([url]http://www.niceledlights.com[/url]).  Just taste a bit. I found that the blue mildew mold is "furrier" and a bit grayer.  The molds that grew on my stilton weren't really "fluffy or furry" if that makes sense.


Looks delicious man.. Can you share complete recipe? I would love to make it
Title: Re: Third Stilton
Post by: shotski on August 20, 2013, 03:26:18 PM
DexterOrtiz check your messages
Title: Re: Third Stilton
Post by: john H on March 12, 2016, 12:36:22 PM
Well it looks like we have come to the end of the road for this blue. I and down to 3.9 oz and by far the best I have made to date. Having said that, like my wine they don't usually get to age very long.

Thanks for looking and all the advice along the way.

John
Title: Re: Third Stilton
Post by: Al Lewis on March 12, 2016, 04:39:42 PM
John the orange you saw is from piercing the cheese.  Sometimes the air will get in there and cause little dry tunnels, or tiny pockets, that will turn orange or white as the curd dries.  They don't affect the cheese.
Title: Re: Third Stilton
Post by: Frodage3 on March 12, 2016, 04:40:36 PM
Very nice cheeses, John. And a great story too. AC4U.