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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened => Topic started by: Knoal on May 21, 2010, 08:35:03 PM
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Well, I was feeling excited about my new hobby and tired making a blue inoculated with a slab of blue cheese cut from the inside of a Gorgonzola.
It blued up, everything seemed happy. :)
Then it stared to leak. All of the cheesy goodness just started flowing out the bottom. After a week I knew I wasn't going to eat it. I kind of dreaded cleaning up the mess, so I let it set. Below is the result. :o
At work we got a nice bonus, subsequently, I have been to the cheesemaker.com and bought right proper inoculates. I made a cheddar yesterday, which I will post in another thread.
For your viewing pleasure:
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Hi Knoal,
How long from start to finish? Did you have white mold growing at any time? What was the temp for ageing? (I've had a similar problem with a blue.)
Pam
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Pam,
Start to finish was about a month.
I had it in a big tupperware in my 'cheese cave' wine cooler for about a month @ 55F. I kept the lid on the tupperware, so the humidity may have been too high. I opened it a crack once it started leaking to de humidify it.
I did not add any white mild to the cheese (nor could I identify white mold) The molds growing on the outside of the cheese were white brown and blue.
I think I remember someone mentioning that additng a white mold solved this problem.
I have purchaced the white molds and have high hopes again. :D
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Actually, I think the white mold caused the problem. I have had the same problem with too high humidity which encourages the white (geo) mold to go crazy and cause slip skin which is the oozing. It's a bit of a balancing act as the blue wants a certain humidity, too.
I get white mold naturally on everything now, so I just have to control it.
Pam
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Thank you, good to know.
At least I'm experimenting with the cheap milk! Raw runs $17 in Oregon..... :(
Knoal