Big blue monster

Danbo · February 02, 2015, 12:14:23 PM

Ageing - day 16:
I have moved Big Blue to a new sanitized box. And the new blue cheese that I made yesterday has just been salted - same weight as Big Blue but not that tall.

:-) Danbo

Al Lewis · February 02, 2015, 02:03:04 PM

Taller is better with blues. Both looking great though.

Danbo · February 02, 2015, 02:31:56 PM

I know (actually just thought that it was only to do with tradition). I don't have room in my mold-cave for another tall one right now. I should have made 3 smaller tall ones when I tjink about it...

:-) Danbo

Danbo · February 03, 2015, 08:31:14 AM

Ageing - day 17:

The Geo (and maybe a little Candidum) is covering more and more of the rind on the sides. Looks fine to me.

:-) Danbo

Al Lewis · February 03, 2015, 02:06:40 PM

Looking perfect to me!!!

I'm not positive but I believe the height vs diameter dimensions may have something to do with the piercing and allowing the air to get to the center of the cheese. Just looking at the mechanics of the thing again.

LOL

pastpawn · February 03, 2015, 03:07:37 PM

Wow. Very nice.,

Is the Geo and PC just from airborne contamination?

Danbo · February 03, 2015, 04:39:42 PM

Al: Thanks! I think that you're right - there must be a reason for the special aspect ratio of traditional blues.

Pastpawn: Yes - the only thing that I have done to the sides is to rub them earlier to slow the blue mold a bit. It seems to work. Geo I always get on my cheeses. I don't know if there is PC, but it looked like it. There was bries in my mold-cave a week ago, so it could come from them.

:-) Danbo

LoftyNotions · February 03, 2015, 05:52:48 PM

The height of the cheese also controls curd compaction. The taller the cheese, the firmer it packs together.

Larry

Danbo · February 03, 2015, 06:01:25 PM

LoftyNotions:
Maybe it is tall in order to make the relatively dry curd used for blues stick together without press.

LoftyNotions · February 03, 2015, 06:12:04 PM

It'll be interesting to see if there's much difference in internal bluing between the 2 cheeses.

Larry

Danbo · February 03, 2015, 06:19:30 PM

Larry: That is if there is any internal blueing... ;-) Hope so...

Danbo · February 04, 2015, 08:30:08 AM

Ageing - day 18:

Waiting is hard...

:-) Danbo

Danbo · February 04, 2015, 08:34:03 AM

... and his baby brother... :-)

pastpawn · February 04, 2015, 03:06:04 PM

Quote from: Danbo on February 04, 2015, 08:34:03 AM
... and his baby brother... :-)

You're stocking up on the blue huh? Man I want to make a big one like that. They look GREAT!

Danbo · February 04, 2015, 03:22:07 PM

Let's hope that they will be... :-)