Great Mold for Blues?

[Al Lewis]

Well, it's a month old and looking good.  Three more weeks may proof it out.  We'll see!

[OzzieCheese]

Hi Al,  Hope this finds you recovering quickly.... Down to my last 2 pieces of Silky Blue.  Time to start another.  Given the more open texture yours has (based on the Core photo) you might want to age it out to past 7 weeks.  I'm certainly no expert - but it does look like it needs more time for the PR and cultures to do their thing.

-- Mal

[Al Lewis]

I didn't mean I would cut it then Mal.  Just test it again. Still laid up. Thanks for asking.

[Al Lewis]

Hobbled downstairs to tend my cheeses this morning and air this baby out.  All of the ammonia smell has been gone for sometime but I like to get the fresh air to it, and hopefully in the little holes. 

[OzzieCheese]

Glad to see you are at least mobile - suks being sick .  Oh I can't wait to see this one..

-- Mal

[Al Lewis]

Thanks Mal!  Yeah, being immobile is even worse than just being sick.  Always worry in case something happens and I have to move fast.  Anyway, I'm anxious to see how it turns out also.  Hell, I'm anxious to see how the next ones turn out!!  LOL

[OzzieCheese]

Planning mine now Goal is 'Silky blue' in 60 Days.  The new cave is operational and what better way to christen it.  I'll keep you posted.

-- Mal

[Al Lewis]

Well I took a tip from the video and pierced this one on the sides at a 30° downward angle last night.  Then I flipped it over this morning and repeated the process in the same holes.  Should get lots of air.

[Danbo]

Al: Like in the video. :-)


Mal: We want to see your new cave! :-)

[Al Lewis]

Yes Mal!!!!  Curious minds want to see some cave porn!!!!  A new thread is called for or you could just use this one.  https://cheeseforum.org/forum/index.php/topic,10288.msg101969.html#metalwork

[OzzieCheese]

Sorry I dont mean to tease.  They will be forth comming   Promise !

[Al Lewis]

We're waiting on tender hooks here!!  LOL  Just going through the daily routine on the cheese cave this morning and thought I'd throw up a couple of shots of the blue.  2 to 3 more weeks while the inside turns to the outside and It will be done just in time for me to fire up the grills and have a "cut your own steak" party for the guys.  The cave's getting pretty full.  Good thing I'll be waxing the goudas I made yesterday.  They can go on the top shelf.  That Tallegio is getting smellier!  Is that even a word?  LOL

[Danbo]

Nice! The rind on the blue looks awsome and crisp. And the pierced holes looks like they stay open giving the mold lots of air. :-)

[Al Lewis]

I believe, and have nothing to back this up, that the reason they wait 5 weeks to pierce at the creameries is because the exterior mold has pretty much settled down, growth wise, and won't cover the holes once the rind is formed.  Could be totally wrong but it seems that the older you pierce the better they remain open.

[Danbo]

Seems like a good reason... :-)