my blue still not going blue

[jeddog]

The non homogimised organic stuff called Parmalat  from "Paul's" at the supermarket..

I'm just a beginner, but would love to make cheese with the real thing.

[TAMARA]

Hi again,

If you want richer milk, try buying Miranda Dale Jersey Milk or BArambah (QLD) milk. MIranda Dale is available from the Cellar and Pantry in Red Hill and Barambah from DOC (great pizzaZ!!) in Main Street, Mornington.

Both are unhomogenished farm milk and are both rich and creamy. Makes amazing cheese with fantastic curd.

Happy cheese making

TAMARA

[jeddog]

An update on the problem cheeses.

They're getting blue on them but have a paste on the outside of them as you can see.

Is this normal?

[jeddog]

Here's the good ones, mmmmmmmm
I re-pierced them tonight and the feel of them seems real creamy 

can't wait to try them.

The first one I made is 6 weeks old in 8 days.  Is that to early to try it?


James

[Tomer1]

They're getting blue on them but have a paste on the outside of them as you can see

Whats your RH ?   could be too much humidity and it could grow other yeast which you dont want. (white which may ammoniate later on or yellow\orange which could get very stinky)

[Aris]

From the looks of it, you should eat the first one. Imo it will just ammoniate if you age it further. And don't worry about the outside, internal bluing is more important.

[boothrf]

Hi jeddog, tinysar and TAMARA,

Great to see more Aussies here on the forum. I'm also close to you two on the Peninsular, just up the road at Nar Nar Goon in West Gippsland. I have been making cheese for 12 months now, mostly Cams, Blue Bries and Fetta.  I'm going to attempt my first full blue in the next couple of weeks. I'm lucky enough to have access to fresh milk from the dairy.

Enjoying your reports on your blues jeddog, keep us informed on your progress. This forum is a great resource, always plenty of people to give advice, some times conflicting, but that's half the fun, sorting out what you want to do from all the options presented. Good luck!

[jeddog]

Good to hear Bob,
Here's how my first blue looked when cut. 
Tasted dam good, but i might wait with the next lot to get them to mould more..
The cheeses that were giving me problems are still a bit weird but ill leave them longer....

[boothrf]

That's a very fine looking blue James! Well done and a cheese for you.

The paste development looks great, lovely soft paste by the look of it. The chalky bit in the middle just means it is not yet fully ripe. I like the blue development, right into the centre of the cheese. As you say, it would be even nicer with some more blue. How many times did you pierce them? I have found with my blue bries that I needed to re pierce to ensure the holes remained open to allow better development of blue.

Good luck with your next cheese. Keep the photos and comments coming!

PS I made my first real blue on the weekend, Its sitting on the bench as we speak, soaking up its second coating of salt. 

[Sailor Con Queso]

Imo it will just ammoniate if you age it further.

Aris, Award winning Rogue River Blue and others may be aged over a year. Ammonia is only a problem if the cheese can't breathe. Blues and the cave where they are aging need good air flow.

James, nice looking blue.

[Tomer1]

But wouldnt further oxygen exposure promote additional veining possibly making the cheese too strong?

[Sailor Con Queso]

There are different strains of P. roquefortii that produce different levels of flavor and proteolysis. There's a lot of difference between a dry, crumbly blue and one that is creamier. If you want a strong, creamy blue you use one strain. If you want a milder, firmer cheese, you use another. Your culture supplier can help with details.

I age to 90 days and then vac bag. That chokes the blue mold, but aging keeps going. My blues are fairly strong, but creamy.

[Aris]

Imo it will just ammoniate if you age it further.

Aris, Award winning Rogue River Blue and others may be aged over a year. Ammonia is only a problem if the cheese can't breathe. Blues and the cave where they are aging need good air flow.

James, nice looking blue.

I am aware of that blue cheese. The problem is a thick growth of mold on the rind will produce strong ammonia flavor especially on small cheeses that can affect the paste of the cheese and his/her cheese has thick mold on the rind. But you are also right.

[linuxboy]

Also let's not forget the salt gradient and pierce schedule for rogue. Really slows things down.

[Sailor Con Queso]

LB - please elaborate.