Ageing my blues? Any tips?

[Shalloy]

So could the extra rennet I used be the cause of this runny cheese? Or is it possibly another factor? 

Don't want to make the same mistake twice.

At least batch 2 is still looking okay though.

@ Gregore.. Thank you.  Going to be a top weekend here. Spring has sprung 20C today. 21C on Saturday and 24C on Sunday.  Staying in a resort that has balcony a that looks out over the lake so it should be awesome.

[OzzieCheese]

Oooohh I know the lake - used to live in Barooga .  I'm jealous - have a great weekend and remember it's only cheese..   when you get back review your notes and have a look at some of Al's entries - He Da King - O'blues   and review those link I sent of mine to get a 'Stilton' like Blue cheese. 

Don't stress.  It took me 7 abortive attempts to get my 'Malemberts' to a point I was happy with them..

-- Mal 

[Gregore]

Okay after a review of all the things that were different from what you intended to make

5ml of rennet instead of 2ml
5 minutes to floc x 6 multiplier =30 minutes you left it 45 minutes

Stir every 5 minutes for 1 hr  as per recipe

All of this is closer to what I did for my  soft blue cheese , and it took 30 days or so to ripen ,

Sounds like you made a cambozola

[Shalloy]

I thought a cambozola was made using PC culture and penicillium Roquefort??

Anyway they taste good so be put them in my fridge at 4C to consume them.

My other blues made a week later seem to be doing better. A lot firmer and although not much mould on the surface they seem to have plenty inside.  Should I also put these in my fridge at 4-6C to slow them down a bit too? 

[Gregore]

Yes my guess would be to slow those also,

Picks please of the cut cheese.

You have geo on the surface of your cheese  ,that is what causes the wrinkle surface . Wild ones as I do not remember you adding it

So basically a cambozola with geo instead of pc

[Shalloy]

Well after a fantastic weekend away with the missus, and some awesome early spring sunshine (21C Friday, 24C Saturday and 27C Sunday) I came back to what I thought was some blues gone bad.  But then I cut one open and I only have3 words to say.

OH MY GOD.

It seems it was only the edges that had gone gooey whilst the centre is perfect, and check out those blue veins.  Tasted awesome, a little salty which I knew a post further back on this thread said not to use so much so I won't next time. We brought some blue cheese on our trip away and this is ten times better, even if I do say so myself.

Before I accept this cheese I'd just like to thanks all the fine folks on here for their ongoing support and advice thoughout the journey I couldn't have done it without you.  Farmers own for providing the unhomogenised milk and last but not least my wife, for being my wife..

[awakephd]

If it tastes half as good as it looks, then it must be excellent indeed! AC4U.

[Gregore]

A cheese 4 you for hanging in there and not throwing it out before the taste test.

Looks just like I expected , the second one should be in thr fridge all wrapped up and it will very slowly get gooey towards the center . Assuming  it is not eaten before then.

[OzzieCheese]

Ah the wife .... The supportive, willing and sometimes unexpected experimental taster of our hobby.  I too have a most supportive and understanding lovely wife who has tasted them all.. just love her all the more for it.

Congrats on the Blue and isn't is amazing when you realise the range of difference between this and the poor offerings by the supermarkets, even imported supposed Classic cheeses are sometimes lacking and not really worth the hype. For example I recently tried a Blue cheese of French origin and long pedigree and while is was nice, it was certainly not worth the dollars on the price tag.

A cheese for you and now a challenge - review your notes and do it again !! 

-- Mal