Sikly Blue ..Fluke... or Flop...

[Al Lewis]

Beautiful job!  H-K-J would be proud of you!! 

[OzzieCheese]

Why thank you Sir !! I use you and he as my bench marks for blues...

I must admit to a certain feeling of accomplishment with this one. I think I said this before with the other one - That I always saw the making of a good blue the goal of my cheese making.  I have expanded my veiw somewhat but I'm still chuffed

 

[H-K-J]

I am
Smooth as a-----
Looks fantastic, looking forward to the flora
another C4U   

[OzzieCheese]

Photos will be forth coming.. Promise    The first one is - I still have 1/2 a wedge left - creamy smooth and wonderful.  I'm hoping for a bit more attitude with this one with more caves and more holes pierced.  Early days yet !!

[OzzieCheese]

Progress Photos
11 days and counting - Because of the drier curds, the caves are more pronounced in this one than the last.  There is a wonderful, just under the surface mottle effect happening.  Going to wait to 3 weeks before piercing. I think this will be quite a strong blue cheese.

 

[Al Lewis]

Looking great but I would plug those holes! With that drier curd it should turn out great!!!

[OzzieCheese]

Hi Al,

The holes have been plugged and it is now two weeks and the blue is progressing well.  One thing I noticed is that it didn't take long for the milky sweet creamy smell to leave and be replaced by the now familiar smell of Blue.  It is getting aired and fed every other day, flipped and exercised and encouraged to be good - like very good child should.  I am very pleased with this....  Going to pierce it this weekend.  I'll post pics after that.

-- Mal

[OzzieCheese]

Blue Cheese Porn !!

These are progressing well - I think.  The smaller one is more completely covered and the big one has a little wild G.C. (wild because I remember doing my affinage with the white bloomy at the same time - Might have caught some by mistake).  But I'm ok with that.  It looks like I might get a more rustic rind this time.

So The small one first.  This thickly covered with P.R and is looking really nice. As I pierced it I tasted the paste and yes it is great.  It is still creamy and just a hit of sharp blue. The last one I opened early - 6 weeks and the smaller one was great (both were but the smaller one had the bigger taste) but this time I'm going 8 weeks with the smaller one and full 12 weeks for the big one.

The big next..

[LoftyNotions]

Looking good, Mal.

Larry

[Al Lewis]

Well they certainly are blue!!!

[OzzieCheese]

Now the big one.

This is nicely covered and I feel will probably develop a nicer rind.  When I re-pierce in 2 weeks time I'll remove the little water bath and just let is dry out naturally.  As I have some cloth bound cheddars in the cave I'm going to keep these blues in their own container.   As I was piercing the cheese, I felt the resistance alter as I pushed it through the cheese - nice evidence of a more open structure than the last one.

The paste in this one was less developed than the puck but it was nicely salty, creamy with a hint of blue.  No funky smells or tastes.

Maybe I can make blues after all - shameless self promotion.

[OzzieCheese]

Thanks Lads .  Blue is in house.  Just hope I can curtail my impatience to cut into it early..

[Danbo]

Wow! :-)

[H-K-J]

That looks like my last blue, nice  fur coat happenin it's gonna be tasty

[Frodage]

Magnificent, Mal. Beauty job!