CheeseForum.org » Forum

GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => STANDARD METHODS - Forming Cheese => Topic started by: DavidCNX on February 08, 2017, 10:05:24 AM

Title: slightly expanded cheese due to relaxation or contamination?
Post by: DavidCNX on February 08, 2017, 10:05:24 AM

Hi...

mad a gorgonzola dolce today for the first time...
the curd was quite firm and the mold took some stuffing.... when I went to check it after a couple of hours (in a cool 30°C oven) It had expanded rather than shrinking. Could this be early blow (after 2 hours?) or the cheese just adjusting itself after being pressed into the mold?

Title: Re: slightly expanded cheese due to relaxation or contamination?
Post by: DavidCNX on February 08, 2017, 10:07:56 AM

it's now shrunk back a bit so it's a 7mm proud

Title: Re: slightly expanded cheese due to relaxation or contamination?
Post by: awakephd on April 16, 2017, 07:15:18 PM

David, I missed this post until just now - how did the cheese turn out?