Cheddar monster

[GortKlaatu]

I make lots of blues and Raw Prawn is correct.  You should dry salt the cheese in your picture. Most blues are dry salted but if the rind is well closed brining is an option. This is usually done for a "rindless blue"
The problem is that the P roquefortii (yes is it expensive, huh?) is very salt sensitive and with a very open rind the saturated brine directly penetrating the interior you can end up with no blue.
Which strain of PR did you get? 

[Hambone]

Many thanks Guys,

Apologies as I was trying to edit original post I deleted it. For good order, I asked the best method to salt a blue cheese which I made this Sunday, and whether to dry salt or brine. The cheese is like this before salting:



Basis the above I did choose to dry salt, and will use 3% by weight of the cheese though at 40g this seems quite low. Nonetheless I have commenced the process with 20 g on one surface overnight and a bit on the sides and will repeat again on the other side tonight.

The salt very quickly dissolved atop the cheese and I noticed this morning a kind of brine pool sitting on the surface which I am hoping will be absorbed into the cheese mass. The issue is the top and bottom have no openings as I used a small weight (less than 5lb for 4 hours) to form the cheese in its mold as according to recipe I would not have sufficient weight to form it under its own weight (2 gallon). If the created brine is still pooled on top after 24 hours I could brine it for 4 hours in a saturated solution (?). Alternately I could pierce the surface a bit noting I have to do this in a week to allow air ingress to get the PR going ?

Gort, the PR I bought in is this one:

[Hambone]

Just reporting back, in case anybody interested.

I thought I had a problem with my PR because I could see no sign of any blue after a week. Despite my concern,  at 10 days I was greeted to a nice blue fluff on the sides of the wheel, but not the top. I can only presume this is due to the dry salt method I applied, which focuses the application to the top and bottom.

The cheese has since been spiked to allow air ingress, looking forward to seeing the result in 3 months.

[GortKlaatu]

Looking great!
Thanks for the update

[feather]

The problem is that the P roquefortii (yes is it expensive, huh?)

While not fool proof by any means, I bought cheese that listed p. roquefortii as an ingredient, (is there a sub species of it?) and cut out the blue mold, put that in cooled distilled water, strained it, and used it to culture my blue cheese. It was a success.

[GortKlaatu]

Yep, there are various strains, and each one acts somewhat differently.  Some are more blue and other more green or gray. But beyond that, some have much more proteolysis or lipolysis than others resulting in differing textures and flavors.  While all the blues can be invasive, some grow VERY aggressively and others are slower.
Do a search for these strains for example: P Roquefort "PV" or "PS" or "PA" or "PJ"

[Hambone]

Yep, there are various strains, and each one acts somewhat differently.  Some are more blue and other more green or gray. But beyond that, some have much more proteolysis or lipolysis than others resulting in differing textures and flavors.  While all the blues can be invasive, some grow VERY aggressively and others are slower.
Do a search for these strains for example: P Roquefort "PV" or "PS" or "PA" or "PJ"

Thanks Gort, really useful I had no idea of the options available. The website I ordered from I thin only had the PA, so I bought it. Searching this forum and finding the below I think I'd have gone for the "strong" ie PV to suit my tastes. But i guess I have to start somewhere!


They differ by color (blue or green veins) protolysis and lypolysis strength. (mild, strong) and speed.

Culture Growth rate Flavour Colour Comments
CHOOZIT™ Medium fast Strong blue taste Blue-green Soft, more fatty cheese, creamy
P. roqueforti CB2 consistency, long shelf life. For soft
higher fat level cheese, e.g. mild
Gorgonzola, Edelpilz and Blue soft
double mould-type cheese
CHOOZIT™ Very fast Mild blue taste Dark-green Mild cheese, can be mixed with PV, long
P. roqueforti PA shelf life, e.g. danish blue and double
mould-type cheese
CHOOZIT™ Fast Typical blue taste Middle-green Can be mixed with PV, no unbound
P. roqueforti PJ moisture, long shelf life, e.g. Edelpilz or
Roquefort
CHOOZIT™ Very fast Strong blue taste Bluish-green Very creamy consistency, e.g. Edelpilz,
P. roqueforti PV Roquefort and strong Gorgonzola-type
CHOOZIT™ Very fast Mild blue taste Middle-green Creamy consistency, no unbound
P. roqueforti WI moisture, long shelf life,
e.g. Edelpilz, danish blue or
Roquefort-type cheese
CHOOZIT™ Medium fast Mild blue taste Blue-green Mould-type cheese, can be put in
P. roqueforti PS association with P. candidum PC 54/HP6

http://www.orchard-dairy.co.uk/downloads%5CChoozitRipening&MouldCultures_20022009102952.pdf

[Hambone]

The problem is that the P roquefortii (yes is it expensive, huh?)

While not fool proof by any means, I bought cheese that listed p. roquefortii as an ingredient, (is there a sub species of it?) and cut out the blue mold, put that in cooled distilled water, strained it, and used it to culture my blue cheese. It was a success.

Looks just like mine feather. How long did you age and how did it turn out ?

[GortKlaatu]

Hambone, my preferences have been PV and PS--depending on what kind of blue I'm reaching for.

[feather]

Hambone, I expected it to take a full month to get to really blue moldy but it seemed to mold more quickly. 2-3 weeks. Once it was moldy, I vacuum packed it and even a year later, I'm still eating it, in blue cheese dressing or in cheese spreads. I really think it turned out quite good, I punctured it sides and top and bottom, the mold spread throughout. I've also run into other cheeses that molded blue, I cut the blue part of it off and save them to eat.

Good luck hambone, you'll do it just fine.

[Hambone]

Hambone, my preferences have been PV and PS--depending on what kind of blue I'm reaching for.

Thanks Gort, trust me to get PA!

Next order I'll include some PV.... looking for strong and creamy...