Septmoncel Affinage Question

[dbudge55]

I made the Septmoncel recipe from 200 easy. This cheese is 13 days old today and has kind of an alarming amount of PR growing on it. Do I attribute that to the low PH from pressing for 24 hrs per the recipe? Whatever. It smells great. The recipe calls for me to pierce it tomorrow.

Anyhow, most of the pictures of Septmoncel or Bleu de Gex I've seen have a dark brown rind with maybe some PR highlights. I'm just wondering if anyone thinks it will turn that way on its own or should I brush it or something at some point as it matures. According to Amrein-Boyes is should be ready in about 6 weeks (8 weeks total.)

This is my first blue so I really have no idea what I'm doing. Any help would be appreciated.

[bbracken677]

I think you are, or rather the cheese is fine. Have you pierced the cheese yet? If it seems like the PR is getting out of control, you might consider brushing it down some,  but I wouldnt just yet.

[dbudge55]

No, the schedule is to pierce it tomorrow. I have a Fourme right in the same box that is a day younger (12 days today) that's just now starting to turn bloom. I wonder what makes one bloom so much faster than the other.

But, thanks, I'll follow your advice. Do you think it will turn more to a rusty brown color?

[JeffHamm]

Hi,

I've not made many blues (and my one Stiltonesque was a failure) but I believe yours looks perfectly fine.  And yes, I think as it ages the blue rind will eventually turn brown as it ages.  I wouldn't brush it yet.

- Jeff

[FRANCOIS]

What blue mould are you using?

[dbudge55]

Choozit P.roqueforti CB2 - to be exact.

[FRANCOIS]

I've never used it.  I just looked up the specs on it, it's a medium-fast growth with strong flavour.  You can pierce it anytime. 

You can let the rind go nuts, brush it back or even scrub it with brine if you want.  If it's such a strong flavour you may want to keep it off the rind as much as you can.  Some aggressive blues can leave a bitter note on rinds.  We make blues that are either totally naturally rinded or have clean rinds.  Both are good in their own way.

[dbudge55]

Thanks, I'll play with it. What mold would you use for a Fourme? Just curious.

[FRANCOIS]

Danisco WI.  Possibly PS or even a mixture of the two.  You want a mild mould that creates a creamy consistency with whole milk.

[dbudge55]

Cracked it open today at 60 days. I have no idea if it at all resembles a Septoncel. But it's tasty. Good enough for me.

[bbracken677]

Nice looking cheese! Congrats!

A cheese for you!   :)