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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened => Topic started by: Al Lewis on December 08, 2012, 06:28:02 PM
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When I started out with this little learning adventure I decided that I needed to make a Stilton like cheese. I absolutely love Stilton and figured if I were going to go to the trouble/fun of making my own cheese I might as well make the expensive stuff. LOL Needless to say, the first week I made three triple cream camemberts on saturday and two stiltons, based on a recipe from Rikki's site, on sunday. http://www.cheesemaking.com/store/pg/26-Stilton.html (http://www.cheesemaking.com/store/pg/26-Stilton.html)
After a few weeks in the cave they grew an amazing skin that looked scary. I had watched every video on Stilton I could find and it looked like their stuff, only smaller.
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Anyway, it's been nearly two months now and today I decided to sample the core of the cheeses to check the blue veining. I was very happy with what I found. Taste was creamy and incredible but I think I may give them another month. Any suggestions from those of you that have made these?
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wow, it looks so delicious!
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When I started out with this little learning adventure I decided that I needed to make a Stilton like cheese. I absolutely love Stilton and figured if I were going to go to the trouble/fun of making my own cheese I might as well make the expensive stuff. LOL Needless to say, the first week I made three triple cream camemberts on saturday and two stiltons, based on a recipe from Rikki's site, on sunday. [url]http://www.cheesemaking.com/store/pg/26-Stilton.html[/url] ([url]http://www.cheesemaking.com/store/pg/26-Stilton.html[/url])
After a few weeks in the cave they grew an amazing skin that looked scary. I had watched every video on Stilton I could find and it looked like their stuff, only smaller.
I dont know Al, when I went to three months I wasn't as happy with my 5 lb. Stilton as I was at 2 months on my smaller 2 and 3 lb.
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I'm beginning to think that these might just be done. Can't imagine any more blue veining going on. Looks to be full. ;D
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That looks great. I will be happy if mine is even half as good....
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Thanks, more luck than judgement though. LOL
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Anyway, it's been nearly two months now and today I decided to sample the core of the cheeses to check the blue veining. I was very happy with what I found. Taste was creamy and incredible but I think I may give them another month. Any suggestions from those of you that have made these?
looks like a complete success, The vening looks complete. another month might give it some more punch (depending on PR strain of course) if your like your blues strong.
Did you inoculate with a piece of stilton? the wild rind looks very much like an original english stilton I had (which was the best blue I had to date).
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I actually used the Mad Millie's Roqueforte. I did add extra heavy cream to the recipe. The videos of Stilton being made were the only thing I had to go on for appearance of the rind. I think I hit it pretty close. ;D
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Okay, apart from wrapping these in foil and placing them into a fridge do I need to do anything else to them for storage?
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I haven't tried foil yet I have been cutting them up and vacuum bagging, then I can pull out how much I want/need and reseal.
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Yeah, I've thought about vacumn sealing these but they are so small I don't think they'll last past a single party serving. Biggest thing I've learned with this make is to make these as a 5 or 6 gallon make. These are way too small. I'll make my amber ale next weekend so I'll probably have to wait until after Christmas to make another of these. With the new press on the way I want to try some hard cheeses to break it in. H-K-J's caerphilly and BB's cheddar make. Then of course there's the Double Glouchester. Hmmmm.
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Okay, just had to cut one open to sample, yeah that's it, sample a small bit.
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Nice job! That looks like something I would find in the local cheese monger's shop.
A cheese to you for such a nice outcome!
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Thank you BB. The next one will be 6 pounds.
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Al, Icant see the erotica :'(
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Behave yourself before we get scolded again. LOL
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Thank you BB. The next one will be 6 pounds.
Hmmmm ... by my calculations, a Stilton made with 6 gallons of milk will produce approximately, before draining .... 793 cubic yards of curd.
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Yeah, it's going to take two pots. ;D
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Great job, Al.
Sailor would suggest that a Stilton-style cheese is not fully formed until 90 days have passed. My meager experience tells my palate to eat it at 45-60 days. YMMV.
Hmmmm ... by my calculations, a Stilton made with 6 gallons of milk will produce approximately, before draining .... 793 cubic yards of curd.
C'mon back...'monback...that's it, dump the curd right there! :o
Hope you have the moulds to put it all in, Al.
-Boofer-
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I have a large, 8" diameter by 7.5" high. I also have plastic stripping that I can use to extend the top, if necessary, by 6". BTW I'm pretty sure Mary's calculations are off just a bit. LOL
http://cheeseandyogurtmaking.com/cheese-making-supplies-2/cheese-making-molds/cylinder-cheese-making-molds/cheese-making-mold-giant-cylinder-mold.html (http://cheeseandyogurtmaking.com/cheese-making-supplies-2/cheese-making-molds/cylinder-cheese-making-molds/cheese-making-mold-giant-cylinder-mold.html)
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I have a large, 8" diameter by 7.5" high. I also have plastic stripping that I can use to extend the top, if necessary, by 6". BTW I'm pretty sure Mary's calculations are off just a bit. LOL
[url]http://cheeseandyogurtmaking.com/cheese-making-supplies-2/cheese-making-molds/cylinder-cheese-making-molds/cheese-making-mold-giant-cylinder-mold.html[/url] ([url]http://cheeseandyogurtmaking.com/cheese-making-supplies-2/cheese-making-molds/cylinder-cheese-making-molds/cheese-making-mold-giant-cylinder-mold.html[/url])
That is a big mold. How are you going to cook that much curd? Multiple pots?
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Yeah, I can do 4 gallon in one pot and 5 in another if need. Probably just do a 2 and a 4 though. Easier to match the recipe.
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Pretty sure this mold will hold the next one.
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BTW I'm pretty sure Mary's calculations are off just a bit.
The devil you say!
Actually, I wasn't thinking about the pot or the mold size, I was thinking about the draining/pre-draining. I have a VERY large colander that I got just for draining Stilton curds and it is a challenge (candidate for Understatement of the Year Award) to fit everything from a piddly 2-gallon make in there.
So no, my calculations are quite correct, thank you. ;) How are you going to handle the draining?
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Mary, a cubic yard is 3 feet x 3 feet x 3 feet. 793 of them would fill your entire living room provided it was large enough to hold them. LOL
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How are you going to handle the draining?
Oh boy, this is going to be fun! :D
Mary, a cubic yard is 3 feet x 3 feet x 3 feet. 793 of them would fill your entire living room provided it was large enough to hold them.
Al, I think george was applying the "tongue-in-cheek" technique.
-Boofer-
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LOL Sure hope so. I have two very large collanders I bought just for cheese making, Cash & Carry again. One will hold four gallons of curd. Once drained I'll have to mix and salt them in a single pot prior to loading them into the mold. There's no pressing involved so the rest should be easy. Just flip them the same way they do in the factories.
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Wow, a colander that will hold four gallons! Seems like you're well prepared and have things well in hand. Good on you!
-Boofer-
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I have to use two large colanders (http://cheeseforum.org/forum/index.php/topic,10033.msg73948.html#msg73948) when I make my 5 gallon Stiltons :o
And yes, it takes all of their capacity to get it done, after letting them drain for a bit I put all of the curd into one cheese cloth and drain.
then mill and salt and mold, easy peasy just a cheesie 8)
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I have to say....that's a fine looking form you have there! That stainless mold will last you forever!
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Mary, a cubic yard is 3 feet x 3 feet x 3 feet. 793 of them would fill your entire living room provided it was large enough to hold them. LOL
Okay, fine, you're right, I miscalculated. It was only 642 cubic yards. :P
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That's going to take a big pot. ;D
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Mary, a cubic yard is 3 feet x 3 feet x 3 feet. 793 of them would fill your entire living room provided it was large enough to hold them. LOL
Okay, fine, you're right, I miscalculated. It was only 642 cubic yards. :P
That may be the correct answer. That's an 8" X 7.5" mold. LOL
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At least I didn't have to lend you my living room to drain all the curd ... ;D
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Ho ho ho!
Merry Christmas, george!
-Boofer-
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And the same to you, Boofer, my best corrupting influence. ;)
Making a cheddar as we type - for NEXT Christmas.
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Got a Dutch press from the wife for Christmas so I'll be right behind you Mary. ;D
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Update, Placed a 1/4" thick slice of this on a large ribeye last night and blasted it at 650F. Oozed over the top of the steak and was delicious!!!
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Wow, that sounds great. I can't wait for a successful blue.
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Mine was more luck than judgement but I'm sure yours will come out just as good! ;D