Great Mold for Blues?

Al Lewis · January 17, 2015, 05:20:39 PM

I may have found the perfect mold for doing a 4 pound stilton. What makes this great, despite the fact that it's not open ended? Well I bought two of these molds a little while back for another project and decided to use them for a stilton as they were the perfect size for the curd I had and gave me a "tall" cheese desirable in a stilton. What I have found out is that the plethora of tiny holes in these molds allow it to smooth the cheese as it is slid back and forth between them to flip them. Kind of like sandpaper. The bottoms also tended to smooth the cheese. Now this may be way too early in the process but I will keep you updated as the cheese matures and let you know if it works out as good as it seems to. Here is the link for the molds which can be used for a variety of cheeses. Their slight draft angle makes it easy for the cheese to slide from one to the other and allows you to use one as a follower to press in the other. It can also serve as a cover while you're waiting to flip. Mold is 6.5" x 6.35". This may well be my favorite mold, besides my Tallegio mold, I love my Tallegio mold, and my brie molds are really cool too.

LoftyNotions · January 17, 2015, 07:11:54 PM

That looks like a great use for those molds, Al. AC4U.

So, from the second photo, to flip your cheese you place the molds lip to lip? Is it a relatively stable interface during the flip?

Thanks,

Larry

H-K-J · January 17, 2015, 07:16:15 PM

That looks like it works great Al
I like my heavy ss one (it helps keep the sides smooth)

Al Lewis · January 17, 2015, 07:27:40 PM

Quote from: LoftyNotions on January 17, 2015, 07:11:54 PM
That looks like a great use for those molds, Al. AC4U.

So, from the second photo, to flip your cheese you place the molds lip to lip? Is it a relatively stable interface during the flip?

Thanks,

Larry

Thanks for the cheese!! You get the hang of it after a couple of flips. LOL

LoftyNotions · January 17, 2015, 07:36:39 PM

Yeah, probably no more of a circus act than what I do now with a flimsy mold sandwiched between 2 mats and 2 boards.

Thanks,

Larry

Al Lewis · January 17, 2015, 08:18:52 PM

No, this is much easier than flipping bries between two slippery boards. LOL

Al Lewis · January 22, 2015, 01:21:32 AM

Well, 5 days after the make and, regular as clockwork, the blue has turned up. I have a good feeling about this one.

Al Lewis · January 23, 2015, 01:37:26 AM

The blues are in the house!! Taking off on day 6!

Danbo · January 23, 2015, 04:22:32 AM

Great!

H-K-J · January 23, 2015, 10:42:30 PM

Lookin good Al

LoftyNotions · January 23, 2015, 10:46:20 PM

Looking good!

Al Lewis · January 24, 2015, 12:24:38 AM

Thanks guys!! Daily update, I love daily updates, don't you love daily updates? Came home to this. Looking great and drying out nicely. Took this shot after I flipped it so the bulge is at the top. You guys getting "elephant toe" need to flip every 24 hours to prevent that. Once it develops a nice crusty rind the bulging will stop. BTW I keep it on top of the cave to form the rind but cover it with a mold and a bar towel over it. That allows the air to circulate around it and keep any unwelcome visitors out at the same time. Takes a little longer to dry but the molds form just as fast, if not faster due to the higher humidity.

LoftyNotions · January 24, 2015, 12:30:22 AM

I love daily updates.

It's coming along very nicely.

Larry

Al Lewis · January 24, 2015, 12:44:19 AM

Thanks Larry. It's still a little wet on the bottom when I flip it but the sides and top are drying out nicely. The 6 pound stilton I did was the same. As long as the right molds develop on the sides, they already seem to be on the top, it will be golden. They seal the cheese up nicely with the rind they develop.

Danbo · January 24, 2015, 06:08:30 AM

Nice! I hope that my own big blue will feel inspired...