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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened => : shotski May 21, 2013, 12:53:42 AM
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Did a stilton Friday night, used 24L 3.25% whole milk and 1.5L 35% cream. Used 1\4 tsp PRB6 PR, 3\4 tsp MesoII, 1tsp calsun chloride, pinch GEO 15 and 1tsp IMCU rennet. I over shot the temperate by 2 degrees 88degrees instead of 86. Ripened MESO for 60 minutes, Flocculation time 16 Min. X 4 64 min I did 1.15. did not cut, ladled curd into lined colander. Let drain 7 hours with a 5 lb weight on it. Milled curd and salted with 6.5 TBS of salt. then into the hoops, 1 X 2000g and 1 X 2500g wheels. Then 850g of Ricotta to finish up.
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And on day five there was mold. Both have lost about 300g of whey.
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Very nice. A cheese for you.
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Pretty! 8)
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Nice 8) are you going to smooth em up?
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very nice pictures! It looks like the stilton is coming along.
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How did you find the 3.25 homo milk to work with?
I was always told homo milk did not make a good cheese due to the homogenization but yours looks to be kick ass!
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I have used the same milk all times and have loved all of them. I am thinking the the culprit is calcium chloride. You need to add it when using Homo Milk.
How did you find the 3.25 homo milk to work with?
I was always told homo milk did not make a good cheese due to the homogenization but yours looks to be kick ass!
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Nice 8) are you going to smooth em up?
H-K-J, Yes I plan on smoothing them tonight. It has been crazy around here and did a Gouda with cumin that I hope to post tonight or over the weekend.
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Nice 8) are you going to smooth em up?
Just for you H-K-J, I think I waited a little to long as the blue was more like a crust I had to crack through. Once started though it went well. They are pretty , they are ugly but they are mine. A surface only the maker could love!!!!!!!!!!!!!! :-[ :P :D
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A cheese to you for such a beautiful smoothing job 8)
and WOW!! can't believe the bluing you have gotten already :o
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Thanks for the cheese H-K-J. I have been busy. Have you made any Gouda? Here is the link to my first Gouda, it is going into the drink today (brine).
John
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A cheese for your Stilton. Looks beautiful. I love blue cheese but do not have the courage yet to make one. On the roadmap, but just dreaming about it at the moment. My daughter has repatriated her dorm fridge (using my son's for a cheese cave now) so maybe turn that one into a cave for the blues? Seems like it could be a problem to mix them with the other cheeses?
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A cheese for your Stilton. Looks beautiful. I love blue cheese but do not have the courage yet to make one. On the roadmap, but just dreaming about it at the moment. My daughter has repatriated her dorm fridge (using my son's for a cheese cave now) so maybe turn that one into a cave for the blues? Seems like it could be a problem to mix them with the other cheeses?
Thanks for the cheese spike. You really should try one I find them very simple.
John
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My daughter has repatriated her dorm fridge (using my son's for a cheese cave now) so maybe turn that one into a cave for the blues? Seems like it could be a problem to mix them with the other cheeses?
I have not had any real problems sharing the same space. The blues are kept in their own seperate "mini-cave" and I have only had cross contamination once which I believe came from spores on the fridge door handle.
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I pierced my blues tonight
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they're lookin fantastic!
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they smell as nasty as they look :P
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Shouldn't really smell bad. That blue on the sides looks a lot like a mildew mold.
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Shouldn't really smell bad. That blue on the sides looks a lot like a mildew mold.
I'm not sure, it looks like the last stilton I did. How can I tell the difference and if it is should I wash it with brine. I meant nasty as in a good nasty just like previous blues.
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Shouldn't really smell bad. That blue on the sides looks a lot like a mildew mold.
That may just be incorrect colour balance from the light source used Al.
From experience if I don't use a white reference sheet my shots come out looking strange because of the differences in incandescent, fluoro and led lighting.
(Even some of my led lights have different colour temperatures)
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Absolutely could be the lighting. Just taste a bit. I found that the blue mildew mold is "furrier" and a bit grayer. The molds that grew on my stilton weren't really "fluffy or furry" if that makes sense.
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Absolutely could be the lighting. Just taste a bit. I found that the blue mildew mold is "furrier" and a bit grayer. The molds that grew on my Stilton weren't really "fluffy or furry" if that makes sense.
Thanks for your input Al it is much appreciated. I know my humidity is on the high side and may be that is contributing to the blue growth. Your blue rind does look a lot cleaner. Did you brine it or salt it?
I left them out for about 4 hours to dry up a bit.
I used PRB6 PR milled the curd and added salt. I smell them everyday (just love the smell) while turning them. I did taste the creamy buildup on the squire after piercing them and they have a young blue flavour. All in all they taste and smell just like my last two blues at this point.
I am assuming that mildew would alter the aroma, flavour or both?
John
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I salted my curds. I still had some very small openings after smoothing but they didn't bother it. I use to put it on top of the cave to dry for about an hour a day. Always sure to cover it with something to keep any errant flies off. Seems they love cheese too! They also love to lay their eggs in it. :(
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Absolutely could be the lighting. Just taste a bit. I found that the blue mildew mold is "furrier" and a bit grayer. The molds that grew on my Stilton weren't really "fluffy or furry" if that makes sense.
Thanks for your input Al it is much appreciated. I know my humidity is on the high side and may be that is contributing to the blue growth. Your blue rind does look a lot cleaner. Did you brine it or salt it?
I left them out for about 4 hours to dry up a bit.
I used PRB6 PR milled the curd and added salt. I smell them everyday (just love the smell) while turning them. I did taste the creamy buildup on the squire after piercing them and they have a young blue flavour. All in all they taste and smell just like my last two blues at this point.
I am assuming that mildew would alter the aroma, flavour or both?
John
Not only the flavours John.
They could introduce toxins and the ones you really don't want are the pink or black ones.
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Thanks for the information Al and Schnecken Slayer. I have learned something about molds here and at this point there is no pink or black molds ( thank God ). I have the cheese out again today drying out the rind and the growth is receding nicely.
as everyone knows 3 cheeses does a expert not make :D
Thanks again
John
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Well after a 5 weeks of watching closely and air drying regularly. Here is a update at 2 months.
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They look good , I would eat those now.
Blues don't take long to reach perfection.
All of mine are usually 4 - 6 weeks.
good make !
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HI Jim, I was thinking of opening one. The last blue we did at 5-6 weeks and I found needed more ageing for the blue development.
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Break out the cheese iron and take a core sample. You never know, they may be at the height of perfection already and if not you can just reseal it. Cool rinds by the way, my stilton just decided to turn a golden yellow and never got the really insane rind like yours has.
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Break out the cheese iron and take a core sample. You never know, they may be at the height of perfection already and if not you can just reseal it. Cool rinds by the way, my stilton just decided to turn a golden yellow and never got the really insane rind like yours has.
I think I will do that now
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Well I took a core sample and looked really nicely. I cut it open and to my surprise there is some orange going through it as well. I added Geo 15 does anyone know it this is Geo or what it is.
Thanks
John
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Wow,
that looks great! If it tastes as good as it looks it'll be a real treat. I've got another three weeks on my stilton. Have a cheese for a great looking cheese.
mike
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Wow,
that looks great! If it tastes as good as it looks it'll be a real treat. I've got another three weeks on my Stilton. Have a cheese for a great looking cheese.
mike
Thanks for the cheese Mike. It tastes really good.
John
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Well I took a core sample and looked really nicely. I cut it open and to my surprise there is some orange going through it as well. I added Geo 15 does anyone know it this is Geo or what it is.
Thanks
John
I get that in all my blues as well , not sure what it is , but there all good.
Good looking cheese !
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Well I took a core sample and looked really nicely. I cut it open and to my surprise there is some orange going through it as well. I added Geo 15 does anyone know it this is Geo or what it is.
Thanks
John
That looks like B Linens. I had it running through my Stilton as well.
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Thanks for the feed back Schnecken and Jim. My first 2 did not have any orange in them at all, so I was surprised when I cut it open.
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Absolutely could be the led lighting ([url]http://www.niceledlights.com[/url]). Just taste a bit. I found that the blue mildew mold is "furrier" and a bit grayer. The molds that grew on my stilton weren't really "fluffy or furry" if that makes sense.
Looks delicious man.. Can you share complete recipe? I would love to make it
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DexterOrtiz check your messages
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Well it looks like we have come to the end of the road for this blue. I and down to 3.9 oz and by far the best I have made to date. Having said that, like my wine they don't usually get to age very long.
Thanks for looking and all the advice along the way.
John
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John the orange you saw is from piercing the cheese. Sometimes the air will get in there and cause little dry tunnels, or tiny pockets, that will turn orange or white as the curd dries. They don't affect the cheese.
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Very nice cheeses, John. And a great story too. AC4U.