Big blue monster

[LoftyNotions]

PV is what I've been using also.

From Danisco's pdf: Very fast growth rate; strong blue taste; Bluish green color; very creamy consistency, for example, Edelpilz, Roquefort, and strong Gorgonzola type.

Larry

[Danbo]

Thanks for the info Larry. It's going a bit slow for Big Blue's baby brother but I can smell that Roqueforti is present...

[Danbo]

Ageing - day 23:

I hope it's not getting too boring with these daily updates... But today Big Blue's baby brother decided to turn blue - he even got pierced. ;-)

I can't believe that Big Blue has only aged a third of the planned ageing... Waiting is hard!

:-) Danbo

[LoftyNotions]

Does juvenile piercing require parental consent in Denmark?

It's good to have a visual record you can look back on, and I think it can help others wondering if their cheese is developing properly.

Larry

[Danbo]

;-) Thanks

[Danbo]

Ageing - day 24:

[Al Lewis]

Looking good!!

[Danbo]

Thanks! :-)

[Stinky]

Cool, cool.

Every-day updates seem a little too much on natural rinds, but perhaps I should try doing that with a washed rind? Because those do have noticable differences fairly quickly... planning on doing a Tilsit next week. What do y'all think?

[Danbo]

It would be great! I never made any washed rind cheeses. Daily progression updates would be a great help to me.

Not a lot is happening to Big Blue from day to day. I think that I will do a little less updates until it's time for tasting. :-)

:-) Danbo

[Danbo]

OK.... I know... Perhaps I should have waited, but Big Blue was beginning to turn into Big Foot (elephantfoot), so I decided to open it...


The structure should have been more dry and open so the blue mold was not as dominant as I wanted. I need to practise a bit more.


The cheese tastes good though. It has be divided and vacuum packed. It's very soft, mild and has a nice taste.


:-) Danbo

[LoftyNotions]

Yep, practice makes perfect. It'll age well and get sharper, even in a vac bag. A cheese for the grand opening.

Is this about 4 to 5 weeks?

Larry

[Al Lewis]

I plan on letting the curd for my next blue sit overnight. That's how the creameries do it.

[Danbo]

Larry: Thanks. Yes, I figured that further ageing was easier in bags. I know that the blue won't spread without air, but I don't think that it would spread more anyway... 


Al: I didn't know that. Let us know know when you make your next blue... 

[Al Lewis]

The firmer curd allows for internal air spaces. The reason you don't press blues is pressing closes those spaces.  The outside is smoothed to prevent premature ripening. https://m.youtube.com/?#/watch?v=unVdU4MgRAA