SUCCESS!!!!!!!

[jwalker]

Ok , my first blue type cheese , a Gorgonzola Dulce , it is just six weeks old but i couldn't wait any longer.

Unwrapped and tried some , it was fantastic!

Very aromatic , spreadable as well , exactly like the last Cambozola I paid big bucks for.

Even the wife pigged out on it , and she's usually so-so on blues.

I am so very thrilled and proud of this first cheese,

Check it out.

Cheers , Jim.

[Schnecken Slayer]

Wow, you've done a great job! that looks very creamy.
What was the recipe you used?

[CheeWilly]

Looking good.  I want to make a blue also.

[meyerandray]

Yes, please post your recipe! My father-in-law has been harassing me to make a gorgonzola dolce ever since I started experimenting with cheese, he loves it! Your looks perfect and creamy-do you have any pics during the make? Did you make two sets of curd? I was thinking of trying the recipe on cheesemaking.com.
Anyway congrats on a beautiful cheese!

[Tiarella]

Congratulations!!!!  Also want to know which recipe you used!   :D. A cheese to you for such a successful make!!

[seemunkee]

Looks fantastic.  Congrats.

[jwalker]

Thanks for the replies.

I used the Gorgonzola Dulce recipe from Ricki Carrolls website.

The only changes I made were:
They called for C21 buttermilk culture , I only had C101 , so I used it instead.
I had no yogurt culture , so I just omitted it.
I had no PR so I used a slurry made from a piece of Danish Blue.

Turned and salted every day for 5 days or so , and then aged in cave for 6 weeks.

I wasn't sure if it would turn out , but now I know , I think I will stick to the same recipe again.

Actually , I have another one aging right now.

Cheers , Jim!

[Boofer]

Good job, Jim! Looks like it would team up well with some nice crusty bread.

A cheese for your efforts.  :)

-Boofer-

[KTownCheese]

Awesome lookgin cheese! I cant wait to dig into a stilton I just started!

[Tomer1]

Im not sure it will be that easy to reproduce this cheese as it was mainly ripened by PC rather then PR.   You might need to inoculate with PC, although if often apears in blues, it doesnt always stick around to produce the great goowyness you have achived :)

[JeffHamm]

A cheese to you for an outstanding result.  Nicely done.  Looking forward to seeing your second make of this.

- Jeff

[jwalker]

Im not sure it will be that easy to reproduce this cheese as it was mainly ripened by PC rather then PR.   You might need to inoculate with PC, although if often apears in blues, it doesnt always stick around to produce the great goowyness you were achived :)

Thanks again all.

Tomer , I was wondering about that as it has a lot of the white mold on it , does it just pick up PC out of the air?

I did have lonzino in the same cave that had been sprayed with Bactoferm Mold 600 which is a white mold also , it is "Penicillium nalgiovense".

I wonder if it could be that which is growing on my blue , and if so , has that type of mold ever been used in cheese making?

Interesting.

Cheers , Jim.

[orion113]

I am missing something here, sorry.  What did you mean by,

"I had no PR so I used a slurry made from a piece of Danish Blue."

I would like to duplicate what you did here and, for the life of me, I am not sure what you omitted.  I'm sure I will feel like an idiot when you let me know.......don't ever get old all!!

Thanks

[bbracken677]

....don't ever get old all!!

Thanks

Oops...too late! I wish you had told me that 30 years ago!  hahaha

[JeffHamm]

Hi orion113,

A slurry is when you harvest mould from an existing cheese.  So, he took a piece of Danish Blue, scraped out a bunch of blue mould from it, and probably mashed it about in some warm water or milk.  Remove the chunky bits.  Pour this "slurry" into your milk.  That will get the mould spores into your milk.  I do this to get moulds for cam's and brie's and blues because I don't make enough of either to warrant buying and keeping the spores in the freezer.

- Jeff