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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened => : DrChile October 22, 2013, 02:46:06 AM
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Inspired by Mary Karlin (and Boofer's success) (and my love of blue cheese) - made a Buttermilk blue...
Notes:
made 10/4/13
Milk: 1 gallon Hartzler whole creamline milk (Wooster, Ohio) + 3 cups Snowville heavy cream (not UP cream - quite nice but pricey) + 2 cups buttermilk
2 oz flora Danica - added when milk hit 88 F
Ca Chloride - added after culture
Pen Roq PV - 1/8 tsp - added to milk after culture in 1/4 cup distilled water
Rennet - 3/16 tsp in 1/4 cup distilled H20 added at 90F
Floc time - 8 min
Multiplier 6
Followed Mary's directions and the first photo below (apologies for the poor white balance) shows two of them out of their mold, about 5 days old.
Pierced after a week or so, and those piercings - yummy.
So I couldn't wait 4 weeks and cut the smaller one open this week (2 weeks old) -second pic.
WOW! fantastic. Tangy, creamy. My wife (who is NOT a fan of blue cheese even liked it, though she refused to eat the rind).
This is good... I really like this... Gonna take a hint from boofer as I suspect my cheese is also tightly knit and pierce in different areas on the larger cheese and we'll see how it goes.
I'll definitely be making this again.
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Yum! :P
Wow, that might be a record for early opening of a blue cheese...2 weeks!!
I know this may sound like blasphemy to H-K-J and Sailor, but I'm finding that I lean towards 4-6 weeks tops for blue cheese aging, rather than the 90 days that they advocate. In the case of bite, less is more. Woof! :)
Congrats...have a cheese!
-Boofer-
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That cheese looks really nice ^-^
now that you have cut one open early the ageing of the second will give you a better idea of how long you want to age your blues for your taste :o
I have found 8 to 9 weeks is where we like them so to each their own
cheese on my friend, cheese on, a cheese for you ;D
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Yum! :P
Wow, that might be a record for early opening of a blue cheese...2 weeks!!
I know this may sound like blasphemy to H-K-J and Sailor, but I'm finding that I lean towards 4-6 weeks tops for blue cheese aging, rather than the 90 days that they advocate. In the case of bite, less is more. Woof! :)
-Boofer-
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I also start eating my blues early. Usually as soon as they have a good showing of mold.
I have found that they continue to age. I don't get pretty cheeses but I make cheese to eat not to look at.
Pete
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thanks all!
I"ll update in another 1-2 weeks and see how the larger cheese is doing...
Trent
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So we're nearly at 4 weeks since the initial make...
And here's what we have - a very tangy, yet creamy cheese with a few interior streaks of blue. Definitely has a blue flavor throughout. The rind, though, looks like is has developed some B linens and that really has pushed the penicillum out. I mean, the rind tastes great, but wasn't quite as BLUE when compared to others I have seen here (Boofer).
Thoughts, comments? Anyone handing out cheese for Halloween? ;D
Trent
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Update:
Cheese is in fridge wrapped in foil.
Weekly tastings continue to be delicious. More tang and more bite but still creamy.
A bit of fig jam and this cheese = heaven.
There wont be any around at 8 weeks. Will have to make another...
Trent