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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Washed Rind & Smear Ripened => Topic started by: Boofer on October 07, 2012, 03:20:13 PM

Title: Creamy Blueberry Delight...Redux
Post by: Boofer on October 07, 2012, 03:20:13 PM
Having been recently disappointed in the early results of my first Delight (http://cheeseforum.org/forum/index.php/topic,10028.msg76210.html#msg76210), I was determined to make corrections and retry the cheese.

Yesterday, I had a forehead-slapping (D'oh! (http://en.wikipedia.org/wiki/D'oh!)) moment when I was correcting the acidity in the blueberries I was using in this cheese. Eaten out of the bag as dried fruit, the blueberries are merely okay, tastewise. They were not significantly sweet nor sour. The revelation occurred after I added them to boiled distilled water, let it cool, and added baking soda. In the hot water bath, the berries rehydrated, releasing their inner goodness. The baking soda counteracted the inherent (but not apparent) sourness of the blueberries and produced an incredibly sweet transformation. The pics show the before and after pH levels, but the change was, as I said, forehead-slapping worthy. It was as if I had actually added sugar to the blueberries. Thank you, Sailor, for nudging me towards what should have been an obvious observation to me, but wasn't.

This make again follows the process of Fourme d'Ambert #2 (http://cheeseforum.org/forum/index.php/topic,9508.0.html) with minor changes.

initial pH: 6.68

1 gallon Pride & Joy whole raw milk
2 gallons Twin Brook whole creamline milk
1 pint Dungeness Valley raw cream
8 cubes Kazu mother culture
1/16 tsp Geo13
1/32 tsp KL71
1/2 tsp CACL2
1/16 tsp Renco dry calf rennet

Blueberries were processed to bring acidity down and pH up over several hours, adding baking soda, stirring, testing pH.
When I was satisfied that the acidity was stable, I drained the berries, reserving the resultant blueberry juice. I then sprinkled salt all over the berries to help keep them from sticking and to assist their accommodation by the curd.

Thawed culture cubes in bowl of warm, not hot, water.
Floc'd in 13 minutes. Used 4x factor.

Added curds to Plyban-lined mould (changed to a different mould for this make), added berries, added curds, added berries, added curds...until mould was full. But I still had what looked to be a lot of curd left in the kettle. I put the mould inside the pot into the press and pressed it lightly to squeeze out some of the moisture from the curds so that I could fit the rest of the curds into the mould. Whew! I managed to put all the curds into the mould. Hooray! :P

I pressed using only the weight of the press lever arm and piston (11 lbs) for an hour under whey, flipped the cheese, rewrapped it, and pressed for another hour under whey. Then I flipped, rewrapped, and pressed (same weight) without the whey. The pH was 6.00. Lastly, I removed the Plyban and pressed naked for several hours. When I was able to check on the pressing, the pH was 5.16. A little lower than I wanted, but it couldn't be helped (My wife is in the hospital and I wasn't able to get away.)

The cheese went into cool brine that I had made from a half gallon of recovered whey. Getting up at 1:30 this morning, I flipped the cheese in the brine. After a total 8 hours in brine I removed the cheese, dried it and weighed it. Now it's out to air dry before going into the Boofer cave network.

-Boofer-
Title: Re: Creamy Blueberry Delight...Redux
Post by: Sailor Con Queso on October 07, 2012, 07:42:35 PM
Boof,

You will see a big difference this time. You just can't add an ingredient with a pH of 3.73 without having repercussions throughout the whole cheese. By adjusting to 5.8, you are also slightly increasing the base pH of the entire cheese, at least at a localized level around the berries. Paradoxically, while a blue needs initial acidity, native yeasts normally kick in quickly to help neutralize the surface pH, creating a friendlier environment for the blue mold. I know of at least one cheese maker on an island off the coast of New Zealand that covers the surface of their blues with ash to raise the pH quickly. So, you should see a slightly faster "set" of the blue mold on this make because of your pH adjustment.

And you are right about the sweetness. Acid = sour/tart  (that's simply a variable burning sensation on your tongue from the acid) Basic = sweeter. IMHO if you simply add dehydrated fruit, tomatoes, etc to a cheese, the rehydration itself will sometimes pull too much moisture out of the cheese. By rehydrating ahead of time the fruit is already at hydro-equilibrium when it is added to the cheese. FYI - I also pour the water used for rehydration back into my cheese vat to retain some of the "inner goodness". :D
Title: Re: Creamy Blueberry Delight...Redux
Post by: JeffHamm on October 07, 2012, 09:07:21 PM
Oooo, will be fun to see how this one goes.  Blue II, return of the berries.

- Jeff
Title: Re: Creamy Blueberry Delight...Redux
Post by: Boofer on October 07, 2012, 09:38:19 PM
Although I followed the process for my FdA #2, there is no PR involved here. Not a blue cheese.

Sailor, you added the rehydration liquid back in with the curds? Mine was not only very sweet but also very blue. Wouldn't that dye the cheese phenomenally blue?

My first effort used rehydrated berries but not pH-adjusted.

-Boofer-
Title: Re: Creamy Blueberry Delight...Redux
Post by: Sailor Con Queso on October 08, 2012, 04:07:47 PM
Yes I put the liquid back into the curds. For me it is not a noticeable color change.

I knew that you aren't using PR, but I mentioned it because of the Forme recipe that you have been using.
Title: Re: Creamy Blueberry Delight...Redux
Post by: JeffHamm on October 08, 2012, 05:44:00 PM
Although I followed the process for my FdA #2, there is no PR involved here. Not a blue cheese.

Yah, I know, but the berries are blue and that makes it blue too!

- Jeff
Title: Re: Creamy Blueberry Delight...Redux
Post by: bbracken677 on October 08, 2012, 07:00:20 PM
Looks great Boof! Will be watching this one closely...my wife is big on blueberries so if this works out well I will have to give it a shot for her   :)
Title: Re: Creamy Blueberry Delight...Redux
Post by: Boofer on October 09, 2012, 02:02:28 PM
Too late for this make, but if this finally works out, the next effort would have the rehydrated liquid put back in and the cheese really would be a blue cheese!  8)

-Boofer-
Title: Re: Creamy Blueberry Delight...Redux
Post by: Boofer on October 22, 2012, 01:21:49 AM
The Geo is still working its magic. The aroma is cheesy with a slight whiff of blueberry.

I have been taking it out every other day to flip and pat the Geo down. The cheese has a bit of "give" to the rind when handled so I'm being careful not to poke it.

-Boofer-
Title: Re: Creamy Blueberry Delight...Redux
Post by: H-K-J on October 27, 2012, 09:13:48 PM
GO Boofer looks great so far am anticipating a wonderful blueberries and cream delight :P
Title: Re: Creamy Blueberry Delight...Redux
Post by: Boofer on October 30, 2012, 02:48:37 PM
Just turning, checking, and rubbing Geo as per usual. There's something going on under the "skin".

-Boofer-
Title: Re: Creamy Blueberry Delight...Redux
Post by: H-K-J on October 30, 2012, 04:09:55 PM
That does look scary  :-\ hope nothing bad is going on
Title: Re: Creamy Blueberry Delight...Redux
Post by: beechercreature on October 30, 2012, 04:11:44 PM
it looks like texas!
Title: Re: Creamy Blueberry Delight...Redux
Post by: Boofer on December 01, 2012, 05:06:33 PM
This cheese continues to develop linens coloring as well as Geo. The trier sample was taken three weeks ago. I'm being patient and hoping that the crumbly character that I saw then will develop into a creamier paste.

The inside walls of the minicave continue to bead up with the perspiration (condensation) from the effort that this cheese is working up in trying to be decent. :P

-Boofer-
Title: Re: Creamy Blueberry Delight...Redux
Post by: Tiarella on December 01, 2012, 05:29:23 PM
Wow, thanks for the story, the photos and the effort!!  A cheese for you!
Title: Re: Creamy Blueberry Delight...Redux
Post by: Al Lewis on December 01, 2012, 07:20:01 PM
Looks amazing!  Thanks for all of the great information. :D
Title: Re: Creamy Blueberry Delight...Redux
Post by: Boofer on December 05, 2012, 05:47:11 AM
The rind was cracking and seemed to be shrinking. I decided to take a chance and vacuum-seal it up for continued affinage. I hope this works.

-Boofer-
Title: Re: Creamy Blueberry Delight...Redux
Post by: Tobiasrer on December 05, 2012, 05:32:05 PM
Best of luck with it now that its packed!
I am getting that same under skin dark spots that you seemed to have on my Gruyere. Hope its not a bad thing!  Though mine doesnt look like texas LOL.
Title: Re: Creamy Blueberry Delight...Redux
Post by: Schnecken Slayer on December 05, 2012, 07:05:42 PM
That is an amazing looking cheese. I love how you can see the berries just under the skin.

Hopefully it will taste as good as it looks!
Title: Re: Creamy Blueberry Delight...Redux
Post by: H-K-J on December 05, 2012, 08:20:01 PM
How long are you going to age this, it is a interesting cheese :)
Title: Re: Creamy Blueberry Delight...Redux
Post by: Boofer on December 05, 2012, 08:55:20 PM
I'll check it in January.

Get on the table or get on the road!

-Boofer-
Title: Re: Creamy Blueberry Delight...Redux...Post Mortem
Post by: Boofer on December 24, 2012, 05:17:18 PM
Looking to get a clear sense of what this cheese is doing, I decided to cut it open yesterday morning.

The cheese in the vacuum bag was splitting and there was significant moisture on the rind. I had to be careful when cutting into the cheese that I didn't completely tear away the soft and loose rind. The inner paste was unchanged from earlier checks: dry and chalky. The taste of the cheese was unremarkable, bordering on undesirable. The blueberries did not possess any fruitiness or sweetness, but instead were reduced to hard, dry little dark "somethings". Where the berries had been in the paste, there was a well where they had dried and shrunk away from the cheese.

I gathered up the entire mess and tossed it in the garbage. I was disappointed in the results from the effort and money committed to create what I hoped would be a creamy, tasty diversion from normal cheeses I could buy or make. It will be quite some time before I attempt any cheese with moist fruit or vegetables. It can be done...there are commercial cheeses with blueberries. I just don't have the technique that I require to successfully pull this off.

As painful as it is to air my dirty cheese failings here, I'm posting to alert other would-be blueberry cheese fanciers to the pitfalls of the endeavor. Be warned.

-Boofer-
Title: Re: Creamy Blueberry Delight...Redux
Post by: Al Lewis on December 24, 2012, 05:28:17 PM
So what's the verdict?  We scratching this one off of our "to do" list?
Title: Re: Creamy Blueberry Delight...Redux
Post by: H-K-J on December 24, 2012, 05:38:04 PM
Damn! Damn! Damn! I was really hoping this one would work for you :-\
Not going to try this at home :(
Title: Re: Creamy Blueberry Delight...Redux
Post by: Al Lewis on December 24, 2012, 07:19:04 PM
Yeah H-K-J, me too.  I love some blueberries.
Title: Re: Creamy Blueberry Delight...Redux
Post by: margaretsmall on December 25, 2012, 10:08:23 PM
Hi boofer,
Very disappointing for you. It's interesting that the surface is damp but the interior is chalky. The moisture which you so carefully added to the blueberries seems to have been sucked away. I wonder if cheese with additions like this should be eaten quickly?
Margaret
Title: Re: Creamy Blueberry Delight...Redux
Post by: Boofer on December 26, 2012, 06:50:27 AM
I don't know what the answer is, Margaret. Sailor claims to some success doing a cheese with blueberries. So far, the secret has eluded me.

-Boofer-
Title: Re: Creamy Blueberry Delight...Redux
Post by: JeffHamm on December 26, 2012, 11:14:45 AM
This blueberry mystery is getting deeper.  Perhaps smaller, camembert sized, forms would work better?  But then, if the berries in the creamy section were dry and hard, then that would be no better.  Sort of like eating shot pheasant and finding a pellet.  Sure, authenticates the description, but doesn't help the dental work any.  (But, you could call the cheese "blue shot cam").  Anyway, a shame to see this as the end result for your efforts, but greatly appreciate your sharing the outcome.  Merry Christmas and Happy New Year.

- Jeff
Title: Re: Creamy Blueberry Delight...Redux
Post by: Tiarella on December 26, 2012, 01:19:02 PM
Oooh, sorry for the outcome.  I'll wear a black armband in solidarity.   :'(  I too wonder if a smaller cheese might avoid some of the issues.  Have you identified what Sailor does differently?  I also wonder how or if  the vacuum impacted where in the cheese the moisture ended up.  The cut open photos actually look promising to me....the rich, soft creamy color, etc.
Title: Re: Creamy Blueberry Delight...Redux
Post by: Boofer on December 26, 2012, 03:35:26 PM
Thanks for the commiseration, guys.

I was hoping I could get a little inside knowledge from Ed for any future effort. I'm not a commercial cheese maker trying to steal trade secrets...I just want to make a fruit-based creamy cheese.

I'm imagining something like my recent Saint Paulin (http://cheeseforum.org/forum/index.php/topic,10685.0.html) style with its creamy nature and linens rind. That or something similar might be better. I think my choice of Geo-KL71 was wrong for rind development. Perhaps PLA or SR3 would fit better for what I'm trying to accomplish. I may do one gallon makes to validate new ideas before committing to larger scale efforts.

So you see, the spark is still there to see this become successful. ;)

-Boofer-
Title: Re: Creamy Blueberry Delight...Redux
Post by: Al Lewis on December 26, 2012, 05:37:34 PM
Aren't there a lot of acids in blueberries?  Maybe if you were to macerate them with some calcium carbonate to lower their Ph?  Other option might be dried fruit.  I believe that might be what they put into the cranberry ones.  Just thinking out loud here as I'm really anxious for you to get this right.  Then I can make some.  ;D
Title: Re: Creamy Blueberry Delight...Redux
Post by: Sailor Con Queso on December 26, 2012, 06:08:00 PM
For a 38 gallon make I use 2 cups of dried blueberries rehydrated in 6 cups of purified water. I add 1 TBS baking soda to balance the pH and 1 TBS of Natamax to prevent mold on the fruit. I add salt and the blueberries to the cooked curds, hoop and press as usual. I do this with my blueberry blue cheese and also Butterkase. I use this same technique with cranberries.

IMHO a 1 gallon make is really difficult to control. My cheeses are 8.5" and around 7 pounds.

Washing the curds, even if a recipe doesn't specifically call for it, will reduce the acidity that is produced during pressing. That will produce a softer, creamier texture and will also help balance out any residual acid from the berries. The baking soda may not entirely penetrate the skin of the berry, so the interior pulp can still be pretty acidic.
Title: Re: Creamy Blueberry Delight...Redux
Post by: Tomer1 on December 26, 2012, 09:16:38 PM
Perhaps split the fruit or pulse it through a food processor.
Title: Re: Creamy Blueberry Delight...Redux
Post by: Boofer on December 26, 2012, 09:52:28 PM
Washing the curds, even if a recipe doesn't specifically call for it, will reduce the acidity that is produced during pressing. That will produce a softer, creamier texture and will also help balance out any residual acid from the berries. The baking soda may not entirely penetrate the skin of the berry, so the interior pulp can still be pretty acidic.
You're right, I had picked the wrong style as a base for this adventure. Fourme d'Ambert is incorrect and it should be a washed curd style. I have had good success with my washed curd cheeses. Not entirely sure that alone will permit the berries to remain somewhat moist. I wonder if there is any way to better resolve the acidity inside the berries. If I think I have balanced the pH with baking soda, but the berries still retain an inner acidity, then I have really achieved nothing except to fool myself.

Perhaps split the fruit or pulse it through a food processor.
The point is to have whole berries, not puree. :o

Aren't there a lot of acids in blueberries?  Maybe if you were to macerate them with some calcium carbonate to lower their Ph?  Other option might be dried fruit.  I believe that might be what they put into the cranberry ones.  Just thinking out loud here as I'm really anxious for you to get this right.  Then I can make some.  ;D
See page one of this thread, Al. ::)

-Boofer-
Title: Re: Creamy Blueberry Delight...Redux
Post by: Al Lewis on December 27, 2012, 01:05:55 AM
Aren't there a lot of acids in blueberries?  Maybe if you were to macerate them with some calcium carbonate to lower their Ph?  Other option might be dried fruit.  I believe that might be what they put into the cranberry ones.  Just thinking out loud here as I'm really anxious for you to get this right.  Then I can make some.  ;D
See page one of this thread, Al. ::)

-Boofer-

See,  I was right!  LOL
Title: Re: Creamy Blueberry Delight...Redux
Post by: Boofer on December 27, 2012, 05:26:32 AM
You're right on top of things, Al. ;)

-Boofer-
Title: Re: Creamy Blueberry Delight...Redux
Post by: hoeklijn on December 27, 2012, 10:11:51 AM
Too sad to read that it was a disappointment. A cheese for you for your effort and for sharing it...
Title: Re: Creamy Blueberry Delight...Redux
Post by: JeffHamm on December 27, 2012, 11:46:26 AM
Boofer, if you are concerned about the inside of the berries still being acidic you could pierce the berries with a large sewing needle before soaking them in the backing soda.  That should allow it to get inside the berries.  Or use a knife and cut them slightly (i.e. put a small slit in each berry) before rehydrating.  Since you're just doing a small batch, this might be doable, albeit a royal pain.  But, I'm sure Sailor doesn't do this as he's working on a commercial scale and he didn't mention anything like this, so I suspect using a washed curd like butterkase or gouda as a base would solve the problem without the insanity inducing single berry special acupuncture treatment.  You'll get there, and when you do, it will be a huge success.

- Jeff
Title: Re: Creamy Blueberry Delight...Redux
Post by: george on December 27, 2012, 12:34:28 PM
You'll get there, and when you do, it will be a huge success.
Yes, you will.  And you still have time in the year to do it!   A)

(hee hee - berry acupuncture!)
Title: Re: Creamy Blueberry Delight...Redux
Post by: Boofer on December 27, 2012, 02:02:42 PM
Yes, you will.  And you still have time in the year to do it!   A)

(hee hee - berry acupuncture!)
And how did YOU escape the naughty list this year? :P

I'm afraid a third effort will have to wait until the new year. Don't like the idea of making cheese with company cluttering the kitchen. Okay for pretty much anything else, but not my cheesemaking. ;)

Thanks for the encouragement from all of you.

-Boofer-
Title: Re: Creamy Blueberry Delight...Redux
Post by: Sailor Con Queso on December 27, 2012, 03:25:24 PM
A washed curd cheese is sort of the easy way out because that will help naturally mitigate some of the acidity from the berries. However, I do both blueberry and cranberry variations of my Rhapsody En Bleu (Stilton style) all the time, so the Fourme should work. For me the trick seems to be giving adequate time for the berries to rehydrate and uptake the baking soda. I also only use fruit in cheeses that are salted, not brined.

I am going to try using fresh, not dried, berries in a Butterkase very soon. I will soak them in StarSan for about 10 minutes to kill off any unwanted microbes. Then I will rinse and soak them in my normal baking soda/Natamax solution for a couple of hours before mixing into the drained curds. My goal is plumper looking berries. However, keep in mind that the pressing process alone will "pop" many berries anyway.

I don't know for sure, but I suspect that at least some are milled after aging, the fruit is added, and the cheese is re-pressed. This would require more pressure than most home presses can handle. Perhaps Francois and LB could give us some hints about how the big commercial guys use fruit and berries.
Title: Re: Creamy Blueberry Delight...Redux
Post by: george on December 28, 2012, 12:14:43 PM
And how did YOU escape the naughty list this year? :P
And who says I did?   Libel, I tells ya!  ;D
Title: Re: Creamy Blueberry Delight...Redux
Post by: Boofer on December 29, 2012, 06:42:00 AM
And how did YOU escape the naughty list this year? :P
And who says I did?   Libel, I tells ya!  ;D
Hey, have a great New Year's, george. You have helped make this a fun year. Be well.

-Boofer-
Title: Re: Creamy Blueberry Delight...Redux
Post by: george on December 29, 2012, 11:59:51 AM
Hey, have a great New Year's, george. You have helped make this a fun year. Be well.
Workin' on it!  And right back atcha.   :)

(Any ideas for a New Years Day cheese?  I mean, I did the stinky apocalypse one, but am coming up blank on one for 1/1/13.)
Title: Re: Creamy Blueberry Delight...Redux
Post by: Boofer on December 30, 2012, 01:59:20 PM
My Saint Paulin is just starting to get a Geo dusting though I've just started washing with linens.

One project that I've been looking at is a return to Taleggio. One day, while staring deeply into my coffee, I squinted and saw the plastic trays that the biscotti were sitting in. I immediately envisioned Taleggio. Seems almost perfect.

So, that may be my direction first thing out of the gate. :)

-Boofer-
Title: Re: Creamy Blueberry Delight...Redux
Post by: Al Lewis on December 30, 2012, 02:26:40 PM
They going to be rigid enough?
Title: Re: Creamy Blueberry Delight...Redux
Post by: Boofer on December 31, 2012, 10:02:30 PM
I guess I'll find out.

-Boofer-
Title: Re: Creamy Blueberry Delight...Redux
Post by: Al Lewis on December 31, 2012, 11:18:05 PM
Would love to do one of my risotto's with a Taleggio.  Have to keep an eye on your make.  :o
Title: Re: Creamy Blueberry Delight...Redux
Post by: Tiarella on January 01, 2013, 01:18:41 AM
I got a Taleggio mold from Yoav and have one aging.  it is a heavy and dense sucker!!!  I was a bad cheese momma though and didn't notice the whey collecting in the bottom of box.  or maybe ai was trying to avoid noticing because that thing IS heavy!  I think/hope it's luck is turning around now.
Title: Re: Creamy Blueberry Delight...Redux
Post by: Boofer on January 02, 2013, 02:17:01 PM
I got a Taleggio mold from Yoav and have one aging.  it is a heavy and dense sucker!!!  I was a bad cheese momma though and didn't notice the whey collecting in the bottom of box.  or maybe ai was trying to avoid noticing because that thing IS heavy!  I think/hope it's luck is turning around now.
Pics? Details? Thread? Recipe? :)

You mean the cheese is heavy?

-Boofer-
Title: Re: Creamy Blueberry Delight...Redux
Post by: Tiarella on January 02, 2013, 05:29:01 PM
Oh man, yes the cheese is heavy.  I could get wrist strain if I lift it often!   ;D  I haven't done a thread because I didn't think it was that interesting.  Now that there are mistakes to be shared and hashed out I suppose I could but I haven't learned anything yet as far as if it'll work, how bad my mismanagement was, etc. and I'm short on time.  Heck, I even spell it differently each time I post......how sad is that?

I do have lots of photos of a bunch of different makes of cheese but it's so time-consuming to write out the make notes on everything.  That idea I had for a new board that's mostly about photos/ show-and-tell would be handy about now.  I have nice photos of a cut open Desert Pave (still don't know how to do an accent over that last "e") from  Mary Karlin's book, a Belgian ale washed curd (that one is exciting looking!), a recent Tomme that has a nice peachy b linens developing, and several batches of Valencay and Chaource.  I will tell you that I brined the Tallegio in beet juice tinted brine and it started out quite pink but lost that later.  It' developed various colors and they've been lost when I had to do thorough washings to get blue mold off.  It keeps regrowing a slime that I think is appropriate  (and has a real name other than slime) but it's still very much a big question mark to me.

Okay, here's a quick glimpse of my recipe.  2 1/2 gal. raw ND goat milk  (high solids) (3 quarts straight of goat without cooling), 1/4 tsp. KAZU, 1/8 tsp. MD80, 1/8 tsp. B. linens.  floc multiplier was 4 cut to 3" cubes, wait 5 minutes then cut down to 1 1/2" cubes, put in mold.  I'm not sure whose recipe I used because although I have Peter Dixon's printed out it doesn't look like what I did.  Of course, my milk is very different.  I may have used something else from the forum or something from iratherfly?  Not sure and too many loose papers to look through in my cheese files.  Okay...I'll even attach three photos.....but seriously, check out the thickness of the walls on the mold and rethink using the biscotti tray.  The last photo is from Christmas day.  It's just been washed and it's still quite wet.  Still wondering about this cheese but it smells okay.  Hope this satisfies your curiosity.  and yes, HEAVY.  (and I did not feed my goats lead)
Title: Re: Creamy Blueberry Delight...Redux
Post by: Boofer on January 03, 2013, 02:10:25 PM
(still don't know how to do an accent over that last "e")
I know there must be a better way, but I google a word with a grave accent mark and then copy the marked letter to my posting, e.g. pavé.

It keeps regrowing a slime that I think is appropriate  (and has a real name other than slime) but it's still very much a big question mark to me.
From the Reblochon Chronicle (http://cheeseforum.org/forum/index.php/topic,9928.0.html) there is this:
"As soon as the cheese displays mocasse (Geo slime), it must go through its first wash."

I see the evidence of beet juice coloring. I would presume that if you had used golden beets, you would achieve similar warm coloring as experienced using annatto.

You think the heaviness or brute bulk of the curd would strain my proposed biscotti mould, huh? You didn't press your Taleggio did you?

-Boofer-
Title: Re: Creamy Blueberry Delight...Redux
Post by: Tiarella on January 03, 2013, 05:03:32 PM
(still don't know how to do an accent over that last "e")
I know there must be a better way, but I google a word with a grave accent mark and then copy the marked letter to my posting, e.g. pavé.

It keeps regrowing a slime that I think is appropriate  (and has a real name other than slime) but it's still very much a big question mark to me.
From the Reblochon Chronicle ([url]http://cheeseforum.org/forum/index.php/topic,9928.0.html[/url]) there is this:
"As soon as the cheese displays mocasse (Geo slime), it must go through its first wash."

I see the evidence of beet juice coloring. I would presume that if you had used golden beets, you would achieve similar warm coloring as experienced using annatto.

You think the heaviness or brute bulk of the curd would strain my proposed biscotti mould, huh? You didn't press your Taleggio did you?

-Boofer-


Boofer!  Your workaround for the accent challenge sounds like something I would (and will now) do!   ;D 

For a golden color I use yellow onion skins boiled.  Makes a lovely golden color.  I'll attach a photo of a couple of cheeses I did that way.  I was really looking for a peachy color so tried mixing the onion and beet mixtures but it isn't perfect yet.  On the second photo the ring of more pale area on the top is where I had a small bowl chosen for it's perfect size that forced the cheese completely under the brine by the pressure of the lid on the upside down bowl. 

Yes, I think the brute heaviness of the curd would just blow your biscotti mold to smithereens.  No, I didn't press the Tallegio (going with Peter Dixon's spelling this time) and thank goodness.  I did have a bit of a mess up  (among many) in that I couldn't find info at a crucial moment about whether I needed to line the mold with cheesecloth or not.  I put the curd in without and then second guessed (after frantically searching archives to no avail) and took the curd out and did the cheese cloth lining.  It did knit fine.  (in fact, it knits better than I do) I'll do this cheese again.  I also worried that there was too much curd making too high a cheese profile.  Yoav thought it would be alright but I do think it's too thick.  He's not used to the solidity of curd from the type of milk I use so when I mailed him the photo of the molded and draining cheese he thought it would drain down more than it did.  I do have a nifty divider for the mold that will make it be 4 smaller cheeses but didn't use that when I thought I had to do the cheese cloth thing.

Oh, you should see my latest Chaource make.  Talk about Geo ripples that look like brains!  I'll be fighting the zombies for these!
Title: Re: Creamy Blueberry Delight...Redux
Post by: Schnecken Slayer on January 03, 2013, 05:32:59 PM
They both look so good....
How much onion skin did you use to colour the  cheese?
Title: Re: Creamy Blueberry Delight...Redux
Post by: Tiarella on January 03, 2013, 06:00:55 PM
Hi Schnecken,  I used a good handful of onion skins and boiled for a15-20 minutes I think.   I strained and added water and salt to make the brine.  The color on the washed curd faded to the peachy color you see on Alp's washed curd explanation thread.  I washed it with a beet colored wash one day and then uncolored washes and everything faded a bit and then b linens came in.  For the Desert Sunset Pave I found that the color stayed and PC grew on top of it.  I'd brush that back each time and finally B linens grew and added lots of peachy tones to the golden onion ones.  It was quite lovely and is quite tasty.

But I don't want to be rude and hijack Boofers thread of his long journey of Creamy Blueberry Delight.....but feel free to start up a thread on this topic and alert me or jump in on a thread that has these cheeses on it already.....I don't want to interrupt Boofer's mourning or his planning of his next inspiring make!    :-[
Title: Re: Creamy Blueberry Delight...Redux
Post by: Boofer on January 04, 2013, 02:41:22 PM
...I don't want to interrupt Boofer's mourning or his planning of his next inspiring make!    :-[
Sob...uh...uh...sob.... :'( What's that? Good Mourning to you!

Thank you for your consideration at my latest blueberry failure. ;)  No, no time for mourning. Actually, I think the phrase you're looking for is "crying over processed fermented spilled milk". My attitude is "Well, that didn't work. Let's try something else."

I love the color of your Desert Sunset Pavé. I don't think you identified what cheese style it was though.

Nubbins! ;D  I know nubbins!

I have reconsidered and discarded the biscotti tray idea. In looking at the genuine Taleggio mould, I realize that the amount of curd is too voluminous for that little tray. Eh, it seemed like a good idea at the time. ::)

-Boofer-
Title: Re: Creamy Blueberry Delight...Redux
Post by: Tiarella on January 04, 2013, 05:49:28 PM
...I don't want to interrupt Boofer's mourning or his planning of his next inspiring make!    :-[
Sob...uh...uh...sob.... :'( What's that? Good Mourning to you!

Thank you for your consideration at my latest blueberry failure. ;)  No, no time for mourning. Actually, I think the phrase you're looking for is "crying over processed fermented spilled milk". My attitude is "Well, that didn't work. Let's try something else."

I love the color of your Desert Sunset Pavé. I don't think you identified what cheese style it was though.

Nubbins! ;D  I know nubbins!

I have reconsidered and discarded the biscotti tray idea. In looking at the genuine Taleggio mould, I realize that the amount of curd is too voluminous for that little tray. Eh, it seemed like a good idea at the time. ::)

-Boofer-


You could probably use a tofu plastic container for a mold.....and make a small Tellagio. 
My Desert Sunset cheese  (avoiding accent issues here by avoidance!) was supposed to be a washed rind sort of cheese.  It's from Mary Karlin's book.  Okay, my dream cheese recipe book would have the following information:
concise recipe that details any adjustments for different types and forms of milk, mold selection info with photos about size, proportion and prevalence of drain holes, info on adjustments needed for extremes in room temps and RH levels, culture options with impacts of choice discussed, and last but certainly not least, LOTS of aging photos with suggestions on what to do to address each possible step or failure.  Her book does NONE of that so it's not a favorite of mine.  The recipe I followed told me that a crusty rind would develop, it didn't, that it would get soft in the middle at a particular time, it didn't.  But it's tasty mostly......just not the cheese I was lead to believe I was making.  Of course, maybe I'm too feral independent to properly follow directions.  :-\

Okay, now can we work together to come up with a few more spellings of Tellagio?  I think I've seen all the normal possibilities on this thread alone!   ;)
Title: Re: Creamy Blueberry Delight...Redux
Post by: Boofer on January 06, 2013, 12:44:16 AM
Okay, now can we work together to come up with a few more spellings of Tellagio?  I think I've seen all the normal possibilities on this thread alone!   ;)
What's the deal with the spelling of Taleggio? ::)
-Boofer-
Title: Re: Creamy Blueberry Delight...Redux
Post by: Tiarella on January 06, 2013, 03:24:54 AM
Okay, now can we work together to come up with a few more spellings of Tellagio?  I think I've seen all the normal possibilities on this thread alone!   ;)
What's the deal with the spelling of Taleggio? ::)
  • Taleggio ([url]http://www.academiabarilla.com/italian-recipes/cheese-1/taleggio.aspx[/url])
  • Taleggio ([url]http://en.wikipedia.org/wiki/Taleggio_(cheese))[/url]
  • Taleggio ([url]http://www.artisanalcheese.com/Taleggio/productinfo/10838/#.UOjGvG_hoSQ[/url])
  • Taleggio ([url]http://www.murrayscheese.com/taleggio.html[/url])
  • Taleggio ([url]http://www.merriam-webster.com/dictionary/taleggio[/url])
  • Taleggio ([url]http://www.igourmet.com/shoppe/Taleggio.asp[/url])
  • Taleggio ([url]http://www.foodterms.com/encyclopedia/taleggio/index.html[/url])
  • Taleggio ([url]http://www.pronouncehow.com/english/taleggio_pronunciation[/url])
-Boofer-



I'm not saying, I'm just saying, that's not how Peter Dixon spells it.   ::)
Title: Re: Creamy Blueberry Delight...Redux
Post by: Al Lewis on January 06, 2013, 06:49:39 AM
Well he's spelling it wrong then.  LOL

http://en.wikipedia.org/wiki/Taleggio_(cheese) (http://en.wikipedia.org/wiki/Taleggio_(cheese))
Title: Re: Creamy Blueberry Delight...Redux
Post by: Tiarella on January 06, 2013, 12:43:20 PM
Sheesh!!!!  Just when I think I a definitive source to set me straight!  Thanks Al!  Now I know.
Title: Re: Creamy Blueberry Delight...Redux
Post by: Boofer on January 06, 2013, 04:15:08 PM
Sheesh!!!!  Just when I think I a definitive source to set me straight!  Thanks Al!  Now I know.
You know, each of those entries in the list I posted is a link that confirms the spelling. Yeah, the wiki is in there too! :P

It wasn't just the word repeated over and over. ::)

-Boofer-
Title: Re: Creamy Blueberry Delight...Redux
Post by: Al Lewis on January 06, 2013, 06:14:04 PM
LOL  My keyboard spelled it wrong twice trying to look that up.  Darn thing can't spell to save its life. LOL
Title: Re: Creamy Blueberry Delight...Redux
Post by: Tiarella on January 06, 2013, 07:09:38 PM
Sheesh!!!!  Just when I think I a definitive source to set me straight!  Thanks Al!  Now I know.
You know, each of those entries in the list I posted is a link that confirms the spelling. Yeah, the wiki is in there too! :P

It wasn't just the word repeated over and over. ::)

-Boofer-

ooh, I'm sorry, I should have thanked you also (and first), Boofer.  I did know they were links....just didn't click on all of them because I read your response quickly just before dashing out the door.  Have a good day, birthday man!
Title: Re: Creamy Blueberry Delight...Redux
Post by: Al Lewis on January 06, 2013, 08:32:09 PM
Happy Birthday Boofer!!!
[/glow]