Big blue monster

[OzzieCheese]

A Cheese from me as well... Very nice.. .  Some strains of P.R. have a very active protinease characteristics and as these beauties mature from the inside out it gets 'mushy' on the inside more than the rind - but what a beautiful looking soft blue..

Well Done


 

[Danbo]

Thanks Mal,

I still have a lot to learn to be as good as the best blue masters in here (you included).

The PR-strain used was Danisco Choozit PV:

CHOOZIT P. roqueforti PV
Very fast
Strong blue taste
Bluish-green
Very creamy consistency, e.g. Edelpilz, Roquefort and strong Gorgonzola-type

http://orchard-dairy.co.uk/downloads/ChoozitRipening&MouldCultures_20022009102952.pdf

:-) Danbo

[Al Lewis]

That's the same strain I use.

[awakephd]

My last blue also got very gooey -- I wasn't sure if it was due to the PR (in my case, I am using the PS strain), or to some geo that also appeared to be on the surface, or both.

[LoftyNotions]

PV does show to produce a very creamy cheese. I haven't noticed it personally, but I'm really drying my first day curd for Gorgonzola. Here's the section from the Danisco PDF.

CHOOZIT™ Very fast Strong blue taste Bluish-green Very creamy consistency, e.g. Edelpilz,
P. roqueforti PV Roquefort and strong Gorgonzola-type

Larry

[Danbo]

Larry, I really envy your blues... :-)

[Al Lewis]

My stiltons have a creamy texture but nothing like that.  Almost looks like PC.