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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened => Topic started by: graysalchemy on April 01, 2014, 12:32:42 PM

Title: Eccles Blue
Post by: graysalchemy on April 01, 2014, 12:32:42 PM

Well after my affinage problems, I have decided to make some more blues.

Roughly taken from Caldwells Stilton recipe.

4 Gallons (uk) whole milk (bog standard supermarket milk)
100ml cultured butermilk
PR form my  inoculated sourdough
2.5ml calcium chloride solution.
2 tsp of junket rennet

Heat milk to 32c
Add buttermilk and CaCO3 and PR
rippen 1 hr
Add rennet and leave 1 hr
Cut curds to 1"
Leave 10 minutes
Strain into cloth lined collanders.
Tie up and back into double boiler at 32c for 2-3 hrs
Press overnight between boards
Salt and put in hoops

(http://i885.photobucket.com/albums/ac55/artimaging/IMG-20140221-00130_zps8d12a180.jpg)

My PR

(http://i885.photobucket.com/albums/ac55/artimaging/2014-04-01085659_zpsd1b97ba5.jpg)

Milk ripening 32c

(http://i885.photobucket.com/albums/ac55/artimaging/2014-04-01124044_zps76a65b50.jpg)

Cut curds

(http://i885.photobucket.com/albums/ac55/artimaging/2014-04-01125441_zpsbe22dd23.jpg)

Draining whey

(http://i885.photobucket.com/albums/ac55/artimaging/2014-04-01130153_zps7dede4ca.jpg)

Resting in bundles. Will tighten the knots every so often.

Leaving for a few hrs now before putting under a little weight overnight.

Title: Re: Eccles Blue
Post by: Matthewcraig on April 01, 2014, 01:20:10 PM

good luck, looking forward to seeing how it turns out using sourdough PR  :D

Title: Re: Eccles Blue
Post by: graysalchemy on April 01, 2014, 01:45:42 PM

The last lot, the PR was quite virulent  and maturing quite nicely.

Just put another sourdough baguette in with the PR.  :) :)

Title: Re: Eccles Blue
Post by: H-K-J on April 01, 2014, 02:07:25 PM

Yep, this should be interesting to watch :o ;)

Title: Re: Eccles Blue
Post by: graysalchemy on April 01, 2014, 02:17:45 PM

(http://i885.photobucket.com/albums/ac55/artimaging/59343fe2-2417-4ad8-9e18-ba0b0984f372_zps47c80884.jpg)

These are two weeks old and coming on well I think.  :)

Title: Re: Eccles Blue
Post by: graysalchemy on April 02, 2014, 10:52:54 AM

After spending the night under some weight, they have now been milled, salted and packed into two molds about 880g each at this stage.  :)

(http://i885.photobucket.com/albums/ac55/artimaging/2014-04-02114325_zpscbcb2622.jpg)

Title: Re: Eccles Blue
Post by: Andrew Marshallsay on April 03, 2014, 10:20:39 AM

I'm interested to know how you extracted the blue from the sourdough as I have a sourdough PR culture myself.
I soaked mine in water for a while and then strained it and added the water to the milk,but I'm wondering if there's a better way.
The growth on the 2 week old ones looks great.

Title: Re: Eccles Blue
Post by: graysalchemy on April 03, 2014, 11:00:24 AM

Before now I have just done as you have soaked a bit in water. This time I took the tub with a lid on and gave it a good shake and loads of spores just fell off. I just tipped the whole lot in a sieve over the Vat and loads just fell in. I think I may also try grinding a load up then sieving to see if that works.  :)

The PR on my sourdough goes all the way through not just on the surface, so I think it may work.

Title: Re: Eccles Blue
Post by: Andrew Marshallsay on April 04, 2014, 07:03:01 AM

Thanks for that. I might try something similar when my next blue make comes up.

Title: Re: Eccles Blue
Post by: Matthewcraig on April 05, 2014, 04:31:50 PM

i am going to be very interested to see how this turns out good luck!