My Bloomy white

[OzzieCheese]

The ripening boxes are from the Décor range of kitchen storage stuff.  They come with the plastic rack and a little vent in the top. They are big enough for 3 Cams but I only put two in - they seem to ripen better as a pair.

Thanks for the cheeses - I really like sharing my cheese adventures.

-- Mal

[Kern]

Mal: 

As we say here "You da man!"

Kern

[OzzieCheese]

3 days in and although there is no PC as yet there us a change already in the smell - they are still sweet but just starting to 'earth up' - just a little bit. :)  Keep you posted.

8)

[Kern]

I checked the Dacor website.  Sadly, the company appears not to market its goods within the US.  So, the search continues.   :-\

[shaneb]

They look great Mal. Have another cheese. I need to do some more brie. My last has been offered to some grateful work colleagues.

Shane

[OzzieCheese]

Progress Photos
18 days - and these are progressing quite nicely.  There is a nice G.C rind (the brown tinge) under the P.C topper.  They smell of earthy mushrooms and are just starting to soften on the outside edges (1-2mm) at this stage. 

[Al Lewis]

Looking good!!!!  Pet and flip!!!!!

[OzzieCheese]

Yep every other day.  I like to do mine nice and slow.

[OzzieCheese]

Cheese Porn Time. 

A few more ripening photos.  I though I'd show the amount of moisture that I still get in the containers.  Water vapour is a by product of the P.C. doin' it's thing.  The soft zone also has increased and almost 1cm in today.  Another couple of weeks and I'll sacrifice one to the scientific recording of progress - Oh alright ... I want to eat one  >:D though it I always nice to see the progress than just be told about it.

[Al Lewis]

Looking good Mal!!

[OzzieCheese]

They're getting there.  one thing I like with these and blues is that there is something going that is visible. Don't get me wrong a good cheddar laid down is wonderful thing , like a good bottle of Shiraz but these do something that is observable - working so to speak. 
I'm amazed at the interplay between all the conditions that make up cheese and the fantastic variety of that which we make.

-- Mal

[shaneb]

Looking great Mal. I agree 100% with you about the visual feedback you get from these cheeses. I'm due to make some more. I don't have any on the go at the moment.

Shane

[Danbo]

You are really good at making white moulds! :-)

[OzzieCheese]

Well, the proofs in the eating...

Lunch today consisted of a 'Malembert' crackers, and Mount Stirling Olives in raspberry and rosemary oil with a nice cup of Earl grey tea..  Not a traditional pairing but still enjoyable.

This was the largest of the batch and as expected the inside was almost there - firm but not tart - just the way I like it. The rind was paper thin, just salty with no bitterness and the paste was absolute creamy mushroom heaven.

There was just a slight texture change in the centre compared to the outside and I can attribute that to probably a little too much stirring.  But I'm not concerned with that at all.

-- Mal

[shaneb]

Very nice Mal. Have another cheese. How long do you predict this batch will last?

Shane