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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened => Topic started by: Sailor Con Queso on November 03, 2009, 01:50:55 AM

Title: Bagging The Blues
Post by: Sailor Con Queso on November 03, 2009, 01:50:55 AM

Problem: Blues often need to be kept in the hoop for 2 days or more until they drain and can hold their shape.

Solution: Use a curd bag instead of traditional cheesecloth. This is actually a continuation of another thread for making a Plyban curd bag. I am using this on ALL of my cheeses now, but it is especially useful for draining and setting Blues.

Photos

1- The Plyban Curd Bag.
2- Curd bag in the hoop.
3- Stuffing the curds in the bag. Press lightly by hand to expel some whey.
4- The follower goes INSIDE the bag.

Title: Re: Bagging The Blues
Post by: Sailor Con Queso on November 03, 2009, 01:58:58 AM

... more photos

5- A VERY light pressing (8 pounds) for just 2 hours.
6- Out of the hoop and draining on it's own. Hoop is quickly ready for another cheese. ;D
7- A Stilton Trio - Raspberry, Blueberry & Crystalized Ginger. (3 days, 2 days and 1 day old).
The Blueberry in the middle is still in the bag, but is flipped upside down.

Title: Re: Bagging The Blues
Post by: DeejayDebi on November 03, 2009, 02:28:16 AM

Good idea Sailor. I haven't tried making the bags yet but I need to.

Title: Re: Bagging The Blues
Post by: vogironface on February 22, 2010, 07:07:13 AM

Sailor,

How were these?  I have never had such a cheese before but they look fun.

Title: Re: Bagging The Blues
Post by: Sailor Con Queso on February 22, 2010, 04:05:03 PM

Blueberry is wonderful. Opened a new thread. Search Blueberry.