Gorgonzola Make #1

[TAMARA]

Thanks for all the interesting comments/advice on this thread. I haven't had the 'gloopy' problem on my gorgonzola attempts but certainly get the reddish b.linens even though i never add them... 

I also get the white mould which i usually 'dry brush' and that seems to work.

I have difficult getting blue growth internally on my soft blues and would love to know what i am doing wrong. I pierce twice (the holes stay nice and open) and the flavour and texture is lovely but there is no visible blue. Would love to know what i am doing wrong.

I think i will go back to dry salting them instead of brining.

TAMARA

[Tomer1]

Looks great now.  I wanted to sanitize my cave and thought about wiping it down with a water/chlorine wash but I'm worried about the smell permeating into the cheeses.

Check out Starsan or other no rinse sanitizers.  they work great, dont damage metal\coatings and have no odor.

[Al Lewis]

Thanks Tomer1. ;D