Having been inspired by other wonderful blue offerings I gave it a whirl. I would like to introduce my Ashtonfield Blue.
It is 12L of non homogenized milk from Woolworths. I used a combination of recipe from the Cheeselinks duo and Washington Cheese folk. I smoothed it over this morning and placed it into the cave with a couple of friends.
As you can see it has a good cover of blue already on and in the curd after the 4 days of pressing under its weight. I did press it for about 6 hours on day 2 after noting a few comments from Ozzie and others. Here is hoping.
FM
Looks very very nice! :-)
If you can with your next one - assuming there will be - see if you can get a cheese form that is higher than it is wide as it helps consolidate the curds without pressing.
I notice you have a "Cave Cube" - a couple of questions
1. What was the cost lanbded in Australia. and;
2. I'm assuming it works but, would you recommend the humidity controller as well. My RH in the 'Cave' is not good and I would like to get back into more natural rinds.
Your cheese looks great !! I re-pierced mine yesterday (25 days) and had a little taste of the paste and Oh my Giddy Aunt - it tastes amazing. I don't know if it will make the 12 weeks. I got that figure from watching the YouTube session on making a stilton and if 12 weeks is good enough for them then I'll crack open my control at that stage and see what is happening.
-- Mal
Hi Mal
the controller sits on the top of the fridge, set and monitor. I use cold water from the kettle in the ice cream container. Here is a pic. It was $159 AUD delivered. Rate at the time was 1 AUD - 90 US cents.
The mold I used was the large one from my press (165mm). I agree with you in that I need to get a taller and skinnier one. I had a little taste of the curd while I was smoothing it out and was pleasantly surprised.
Yep got to get me one of them. MIght help the fridge from icing up as well :)
Looks gorgeous! AC4U!
Looking really good. When do you poke it? AC4U
Larry
With the Cave Cube have you got it connected to a step down transformer or did you change the power supply?
the transformer is 100 - 240 vac so you just need a local adapter to suit your outlet. Travel adapters work.
I pierced this morning for the first time. A couple of cracks appeared near the side. I thought i was far enough away from the edge, but obviously not. This is day 17 since cutting curd and after 10 days in the higher humidity container.
Uh-oh -- a crack in the rind is an invitation for blue mold to invade. :)
(Yes, just kidding -- that's what you want in this case!)
I wish i had said that... :D
That's coming along nicely.
there hasn't been much change from the pictures above other than the external mold is a blueish grey. I have been keeping it in the container. I open it up each morning and take it out to breath, empty the water that has collected ion the container. I leave it out for about 30 minutes before outting it back in the container and then back in the cave. I flip the cheese every 2nd to 3rd day.
Does this sound reasonable to y'all.
thanks
FM
latest pictures
That sounds reasonable to me. If I'm counting right, you're coming up on about 6 weeks since the make and 4 weeks since you pierced it?
When do you plan on opening it up?
Looking good.
Larry
Most advice I have seen says to let mature for 4 months so I was thinking of maybe opening up end of march, which will just shy of 4 months. Curd was cut on 1 Jan 15. I am curious to have a peak inside it though.
FM
Looking great!! Rub some of that Jack on it, or the cheesemaker, as needed. LOL Really, a beautiful blue. Have you checked it with a trier?
Hi Al, no I don't have a trier or even an apple core tool. Will have to think of something else. By jack do you mean just rub the surface as it stands, I assume with the same tool I used to smooth it at the beginning.
Actually I was referring to that bottle of Jack Daniels in the photo! LOL BTW DO NOT rub Jack Daniels on that cheese. It will kill all of the mold. LOL If you have a potato peeler it will work also as a trier.
lol ;D
cut her open today and here are the result. taste was quite mild but not a bad first effort.
Beautiful! AC4U!
That's one fine looking blue!! Congrates!! At 6 weeks it should have a good, but mild, blue flavor. It will get stronger as it ages of course. AC4U
That looks great and is definitely a blue! ac4u. :D
And one from me as well - you're making my mouth water !! In a good way !!
Nice work FM and another cheese as well. Are you going to wrap or vacuum bag it and let it mature like Al suggests? Then again you can just eat it all and save the pictures for posterity :).
Delicious! :-)
Thanks all
I have cut and bagged the wedges