Why am I suppose to scrape the blue

[Dorchestercheese]

Thank you so much for finding these videos.  Is it possible they do not scrape the cheeses, the foil prevents the surface development?

[Duntov]

Thank you so much for finding these videos.  Is it possible they do not scrape the cheeses, the foil prevents the surface development?

In the second video of modern production, surface mold is shown at 6:36 but is gone just before wrapping in foil.  I am sure they clean the exterior mold off.  Keep in mind that blue cheeses such as Gorganzola and Roquefort aren't aged very long.

[Gregore]

While I will agree that  the wedges they are wrapping look to be a little cleaner , I wonder if it was that batch , or if it was brushed . As it does not quite look scrapped . 

I think the important thing is what she said at that same moment , she said it was blue enough but that it needed to become creamy still.  So the foil must shut down the blue to some degree , the foil has micro holes so it still grows a little .

And I feel that this is the key to replicating this type at home .

Another member also helped me  a cambazola I was making when the blue was too sharp he suggested vacuum bagging it  for a few weeks at it helped quite a bit .

One other thing to remember is that a lot of what we are trying to replicate is a modern production version of a classic artisanal cheese , and not just Roquefort , almost all the cheeses we enjoy  have been changed to fit production schedules .

Foil wrapping certainly changed blue cheeses , but in what way , for better of worse on the flavor ?


Your workers clock off after 8 hrs , well that cheese better be ready for the cold room , if not you have to pay over time or loose that production . So you change the cheese make so you have time to spare , and that time can be used to clean .

I heard it said that cheese making is 90 percent cleaning and 10 percent cheese making .