I may have found the perfect mold for doing a 4 pound stilton. What makes this great, despite the fact that it's not open ended? Well I bought two of these molds a little while back for another project and decided to use them for a stilton as they were the perfect size for the curd I had and gave me a "tall" cheese desirable in a stilton. What I have found out is that the plethora of tiny holes in these molds allow it to smooth the cheese as it is slid back and forth between them to flip them. Kind of like sandpaper. The bottoms also tended to smooth the cheese. Now this may be way too early in the process but I will keep you updated as the cheese matures and let you know if it works out as good as it seems to. Here (http://artisangeek.com/caciotta-mould-multipurpose/) is the link for the molds which can be used for a variety of cheeses. Their slight draft angle makes it easy for the cheese to slide from one to the other and allows you to use one as a follower to press in the other. It can also serve as a cover while you're waiting to flip. Mold is 6.5" x 6.35". This may well be my favorite mold, besides my Tallegio mold, I love my Tallegio mold, and my brie molds are really cool too.
That looks like a great use for those molds, Al. AC4U.
So, from the second photo, to flip your cheese you place the molds lip to lip? Is it a relatively stable interface during the flip?
Thanks,
Larry
That looks like it works great Al
I like my heavy ss one (it helps keep the sides smooth)
Quote from: LoftyNotions on January 17, 2015, 07:11:54 PM
That looks like a great use for those molds, Al. AC4U.
So, from the second photo, to flip your cheese you place the molds lip to lip? Is it a relatively stable interface during the flip?
Thanks,
Larry
Thanks for the cheese!! You get the hang of it after a couple of flips. LOL
Yeah, probably no more of a circus act than what I do now with a flimsy mold sandwiched between 2 mats and 2 boards.
Thanks,
Larry
No, this is much easier than flipping bries between two slippery boards. LOL
Well, 5 days after the make and, regular as clockwork, the blue has turned up. I have a good feeling about this one. :D
The blues are in the house!! Taking off on day 6! ;D
Great! :)
Lookin good Al ^-^
Looking good!
Thanks guys!! Daily update, I love daily updates, don't you love daily updates? Came home to this. Looking great and drying out nicely. Took this shot after I flipped it so the bulge is at the top. You guys getting "elephant toe" need to flip every 24 hours to prevent that. Once it develops a nice crusty rind the bulging will stop. BTW I keep it on top of the cave to form the rind but cover it with a mold and a bar towel over it. That allows the air to circulate around it and keep any unwelcome visitors out at the same time. Takes a little longer to dry but the molds form just as fast, if not faster due to the higher humidity. ;)
I love daily updates. :) It's coming along very nicely.
Larry
Thanks Larry. It's still a little wet on the bottom when I flip it but the sides and top are drying out nicely. The 6 pound stilton I did was the same. As long as the right molds develop on the sides, they already seem to be on the top, it will be golden. They seal the cheese up nicely with the rind they develop. :D
Nice! I hope that my own big blue will feel inspired...
Here's your daily dose of cheese porn!!!
When I wake up in the morning my cheese will look like this (miracles happen)...
Looks great!
:-) Danbo
Quote from: Danbo on January 24, 2015, 10:30:20 PM
When I wake up in the morning my cheese will look like this (miracles happen)...
Looks great!
:-) Danbo
Yes it will!!!
Okay, it's time to remove the mold I've been using to cover this and cover it with a single layer of cheese cloth. That should facilitate drying of the rind nicely.
Exciting! :-)
Yes, very!!! Trying to do a reasonable version of a dubliner today. If it tastes anything like one I'll post the make. LOL :o
Nice! :-)
Time will tell. LOL ::)
Oh there a Blue.. This will be a fun one to watch..
Australia Day !! - Celebrating this wonderful, wide, wild and Beautiful place on Earth
Happy Australia day! :-)
Did you know that Australia is 177 times larger than Denmark (area)? ;-)
But did you know we only have a population density of 8.3 per SQ Mile where Denmark is over 330 - love the wide open spaces. :).
-- Mal
I must experince Australia one day. Some say that Danes and Aussies have got the same sense of humor... :-)
Another daily update!! This one is now pierced, clean through, top to bottom. :D
Oh noice ! I think I need to up my size of Blues.
Mal, I have found that a 4 gallon make is the smallest I will do.
Hi Danbo
Sense of humour is about the same. We don't have as many wind farms as you lot though, particularly in the ocean. And of course you have Legoland
FM
Al: Looks great - I'm excited to see what it looks like inside when time comes! :-)
Mal: Windmills and Legoland can't really compare to your beautiful country... ;-)
Oh by the way: Mary, Crown Princess of Denmark, Countess of Monpezat (Mary Elizabeth Donaldson, born 5 February 1972 in Hobart, Tasmania, Australia) is the wife of Frederik, Crown Prince of Denmark. Frederik is the heir apparent to the throne of Denmark, which means that at the time Frederik inherits the throne, Mary will automatically become Queen consort of Denmark.
You will take over the world eventually! ;-)
OK... A little off topic I guess...
:-) Danbo
Boy the blue's are coming on nicely Al :P
I agree with you about the size of make to do
I tell MBH, I have a 5 gallon vat and I will make a 5 gallon cheese or mistake (had a few of those)
I have found that it takes the same amount of time for a 1 or 2 or 5 gallon make so I prefer 5 8)
Thanks buddy! Yeah, apart from my bries, and other soft cheeses, I'm not doing anything under 4 gallons. No point in waiting all that time for something tiny if you don't have to. 8)
Al: I feel the same way - but if a make is bad then outch... ;-) I recently had a cheese with "late blowing" (clostridium) - 24 liters of milk wasted... :-(
Yeah, that hurts, Danbo. :(
I agree though, my minimum make is typically 4 gallons. I'm pressing a Parmesan right now that is my first 8 gallon batch. My 5 gallon Parm looks like a hockey puck.
Larry
Wow - 8 gallons... I can't go higher than 6.3 gallons - that is my max.
How is your setup?
I could go to 10 if I use both pots but I would need to buy larger molds.
I have tried managing two vats a few times - I think that it's a little stressful. But I'm sure that an experienced "old cheese" like you have got the right touch. :-)
Quote from: Danbo on January 28, 2015, 09:31:20 PM
Wow - 8 gallons... I can't go higher than 6.3 gallons - that is my max.
How is your setup?
This was my first make where I didn't use a double boiler. Just direct heat from my gas cooktop. I have a 10 gallon stainless steel pot that I used to use for home brewing. It actually worked out quite well. I only had a little accumulation on the bottom of the pot. Heating times were a lot faster than with a double boiler.
I worked around the weight issue by only moving part of the liquid at one time.
5 gallon makes for cheeses like Tommes or Goudas work well in the 8 inch mould, but with lower yields/dryer curd for Parmesan, 8 gallons looks like it'll give a good size cheese.
I'll get a new thread up for the Parms in the next couple days.
Larry
I look forward to that. :-)
Well I took my blue out of the cave for it's daily airing and a re-piercing so I thought I'd put up a little cheese porn. Next week it will get pierced through the sides. ^-^
Looking good, Al.
Can't wait to see how it looks inside... :-)
Lookin tasty Al :P
Thanks guys!! This is the part I hate, the waiting! Not a patient person. LOL ???
Well I pierced the sides today! Damn that's a lot of holes! LOL Don't know what you guys do but when I pierce on the sides I stop just short of the center of the cheese. Didn't do this the first time I made one and it made a big cavity in the center of the cheese where all of the holes met.
I go a little under half way on the sides also.
Larry
Well I took it out for it's morning constitutional so I thought I'd share a couple of cheese porn shots. The rind is now fully developed and fairly hard. It may still change color some but is protecting the cheese. Here's a tip I'm trying out. My cheese cave doesn't have a lot of space for ripening containers so what do you do to keep the molds from going airborne and cross contaminating your other cheeses. Well I have taken to wrapping mine in a single layer of cheese cloth, actually butter muslin. This seems to have worked a treat in keeping everyone in their own place. ;)
I ran mine through - all the way. I had to make sure I supported the other side so I didn't push cheese off from the other side. My Thermometer worked a treat. After the Cheddar this weekend to test my new press. I'm going to see if the 'Puck' Blue was a fluke or whether I can actually reproduce the same.
-- Mal
Mal most thermometers are approximately 3mm which is .118". This is a great size for piercing. Pushing out the far side is another great reason not to pierce all of the way through. If you are going to do another I would highly recommend you make a cheese that is higher than it is wide. Stiltons are made this way at the creamery. I would recommend watching this (https://www.youtube.com/watch?v=L75J0xbxaGI) video closely, and take notes, to anyone that wants to make a successful Stilton. BTW Pay close attention to the rind coloration at maturity and the time waited before molding the curd.
Pierced this from top to bottom again tonight while flipping it. Tasted the bits that come out with the needle. Delicious!! :P
Thanks for the tips and video link Al ! I have freshened the maturing container and the cheese still looks gruesome but so did the 'Puck'. My great unveiling will be next weekend will be the 8 week mark and seeing as my poor little Blue is only just on 1kg and 1/4 of the size I think that is a good time. The Puck was great at 6 weeks, so I'm trusting my tasting for the large one. Wish I had a piercer like the on on the Vid - :o
-- Mal
This one's coming along nicely. Not mature enough yet but showing good promise on the inside. ;D
Re-pierced and aired out. Got a laugh out of this. When I looked at the pictures I had taken of this cheese it looked like it had black hairs on it. Couldn't figure it out and then I realized I was using a thermometer with a spring catch on it to hold it on the side of the pot. When I pierced all of the way through the clip hit the top and made the lines. When the mold began filling them in they looked like thin black hairs. :-\ LOL
Very nice Al. You have inspired me to do another blue. It has been far to long since my last make. Lately I have been taking advantage of the cool weather to do some cured meats, they are aging now so I hope to get some time for cheese. ACFY
Ahhh yes, home curing bacon and hams. One of my other loves!!!!
Day 24 and still waiting for the magic to happen inside ^-^
Patience my friend. Oh look at me all full of knowledge after only one blue :-X One thing I notice about yours is the more open texture yours is - and it's a lot larger as well. After re-reading the cheese goddess - G.Caldwell and going back over my make notes, I actually have created the conditions - purely by accident for a more stabilsed paste inside the blue and there was no discernable 'caves' and only along the pierce lines are the only signs of blue - and the outside of course.
-- Mal
I may have the same experience on this one Mal. Next one I'll let the curds sit overnight before molding. ;)
Well, it's a month old and looking good. Three more weeks may proof it out. We'll see!
Hi Al, Hope this finds you recovering quickly.... Down to my last 2 pieces of Silky Blue. Time to start another. Given the more open texture yours has (based on the Core photo) you might want to age it out to past 7 weeks. I'm certainly no expert - but it does look like it needs more time for the PR and cultures to do their thing.
-- Mal
I didn't mean I would cut it then Mal. Just test it again. Still laid up. Thanks for asking.
Hobbled downstairs to tend my cheeses this morning and air this baby out. All of the ammonia smell has been gone for sometime but I like to get the fresh air to it, and hopefully in the little holes. ;D
Glad to see you are at least mobile - suks being sick :). Oh I can't wait to see this one..
-- Mal
Thanks Mal! Yeah, being immobile is even worse than just being sick. Always worry in case something happens and I have to move fast. Anyway, I'm anxious to see how it turns out also. Hell, I'm anxious to see how the next ones turn out!! LOL
Planning mine now Goal is 'Silky blue' in 60 Days. The new cave is operational and what better way to christen it. I'll keep you posted.
-- Mal
Well I took a tip from the video and pierced this one on the sides at a 30° downward angle last night. Then I flipped it over this morning and repeated the process in the same holes. Should get lots of air. ;D
Al: Like in the video. :-)
Mal: We want to see your new cave! :-)
Yes Mal!!!! Curious minds want to see some cave porn!!!! A new thread is called for or you could just use this one. https://cheeseforum.org/forum/index.php/topic,10288.msg101969.html#metalwork (https://cheeseforum.org/forum/index.php/topic,10288.msg101969.html#metalwork)
Sorry I dont mean to tease. They will be forth comming :) Promise !
We're waiting on tender hooks here!! LOL Just going through the daily routine on the cheese cave this morning and thought I'd throw up a couple of shots of the blue. 2 to 3 more weeks while the inside turns to the outside and It will be done just in time for me to fire up the grills and have a "cut your own steak" party for the guys. The cave's getting pretty full. Good thing I'll be waxing the goudas I made yesterday. They can go on the top shelf. That Tallegio is getting smellier! Is that even a word? LOL
Nice! The rind on the blue looks awsome and crisp. And the pierced holes looks like they stay open giving the mold lots of air. :-)
I believe, and have nothing to back this up, that the reason they wait 5 weeks to pierce at the creameries is because the exterior mold has pretty much settled down, growth wise, and won't cover the holes once the rind is formed. Could be totally wrong but it seems that the older you pierce the better they remain open.
Seems like a good reason... :-)
The molds seem to settle down a bit after the rind forms. Nothing to feed off of I guess so the holes are less likely to close up.
Re-pierced this top to bottom today. Smells great and the small bits taste great!
I know this isn't the right forum thread but, I did promise. Here is Cave MKIII. VinTec Climate control fridge with humidity control, well if you can call about 70% RH humid. The Cave Cube is still needed. There are two fans in this one (3 if you count the cube). 1 to circulate the air - 1 to provide humidity control. The cube hardly runs. One thing I have learnt in this is that the normal action of a fridge suck the moisture out very quickly. Goes from 90 to 70 in a couple minutes. The Cube then increases it back to 90-91 just as quickly. Going to try Natural rind next week to see how it matures.
Keep you posted.
-- Mal
It looks really nice! :-)
I like the glass door and the nice wooden shelves - and ofcourse the cheese!!!
That's a beautiful unit Mal! I too love the glass door and the wooden shelves. Did those come with it to did you build them? Very nice indeed!! Is it a purpose built unit or a wine fridge convert? Once in a while I get really annoyed when I see something like this on here and know that it's not available for purchase here in the states. Europe, Australia, and Canada get some really cool toys. When I was living in England I had to restrain myself from buying a lot of cool things due to the electricity difference. BTW it's my thread so you go ahead and post whatever you like my friend!! ;D
That's really nice, Mal. Congratulations.
Larry
Ah Al, you're a frustrated gadget guy as I. The fridge is a purpose built wine fridge, designed with keeping corks moist and wines at their best maturing Temperature which is basically the same as our cheese 10-12 DegC. The wooden shelves came with the unit but I'm unsure of the coating. That said they wont be in direct contact with the cheese unless they are cloth bandaged, Vac Bagged or waxed. I using my old shelves as maturing boards as I know they are clean - mostly :)
after a few email discussions with John (@PerfectCheese) we came to the conclusion that there isn't a fridge built that does all that we need. Even this one needs watching as it builds up water in the condensation tray faster than it uses it back into the fridge. It's not anything I can do as the condensation tray is internal. I'll need to investigate a way to syphon off some of the water. Might mean a hose and a syringe to extract it. It is pretty cool and I do feel very spoilt.
I hear you re: the different voltage stuff. I searched high and low for something as versatile and programmable as the "cave cube" here in Oz and nothing came close. I have just received a camembert request from my daughter so thats is this weekend. Getting casein withdrawal symptoms - haven't made cheese in two weeks.
Hope you are recovering well.
-- Mal
Feeling much better. Back to work tomorrow and I believe I may have actually hacked the Vacherin Mont D'Or. Check out the thread (https://cheeseforum.org/forum/index.php/topic,13797.msg107203.html#msg107203). Really do love your new cave!!!
Thanks Mate :). Glad you're functional again.
Going to try 'Vacherin Mont D'Or' This looks a very interesting cheese - I'm wondering what Oz bark I could use - you got me thinking :)
--Mal
Al: Glad that you are feeling better... You have so many cool (and cheap) gizmos in the US...
Quote from: OzzieCheese on February 23, 2015, 03:34:51 AM
Going to try 'Vacherin Mont D'Or' This looks a very interesting cheese - I'm wondering what Oz bark I could use - you got me thinking :)
--Mal
Eucalyptus?
:) Somehow the combination of eucalyptus + cheese is not very appealing ... but then again, I don't like vegemite, so ... :)
Quote from: OzzieCheese on February 23, 2015, 03:34:51 AM
Thanks Mate :). Glad you're functional again.
Going to try 'Vacherin Mont D'Or' This looks a very interesting cheese - I'm wondering what Oz bark I could use - you got me thinking :)
--Mal
Well whatever it is it had better taste good because it becomes part of the cheese. LOL They say the spruce gives it a "woodsy" flavor.
I'm thinking along the lines of Paper Bark or Tea Tree Bark.. Yum O ! cant wait to try this one. You're a genius Al !
-- Mal
I'm thinking this one may be ready to cut. Put the trier into it today and saw good veining and the taste was excellent. Wanted to wait another week but I'm very tempted to cut it tomorrow. Have to let the curd sit overnight for the next one. Want to do another 6, or even an 8 pound, one next time though.
Cant wait to see this puppy !
Me too!! Although I don't think it will be as good as I would like it to be. Next one though.... ::)
8 pounds?? It's going to take over the world! ;-)
Cut it! Cut it! Cut it! Cut it! Cut it!
;D Larry
Houston, we have Stilton! LOL Can't describe the taste of this well enough to do it justice. It's creamy with that awesome roquefort taste but not too harsh. Just a nice level of blue background to accentuate the creamy taste of the paste. It's really good!!! Ribeyes here we come!!!
YAY! ;)
Beautiful, Al. AC4U
Larry
Not only a CHeese 'master Hacker' but Blue master as well. How could I not award a cheese for this. I expect it tastes as good as it looks.
Well done.
--Mal
Al, I figure that I can drive from Enumclaw to Port Orchard in about 90 minutes. See you soon. In the meantime enjoy a cheese from me. ;)
It looks just fabulous! A cheese for you... :-)
Thanks guys!! At 6 weeks I thought it might be a little early but the tang of the PR in this is in perfect balance to the creamy, buttery flavor of the body. I really like this one. I think the strange piercing technique I used is what gave it the blue throughout. ;D
Wow Al
That looks very good, if it wouldn't take 18 hours to get there I would come up on steak day
Have another cheese buddy :D
A cheese for you as well Al ;). Are going to gobble it all up or set some aside to develop? I just cut one myself and want to get more flavor development so trying to figure out which way to go.
Quote from: John@PC on March 02, 2015, 04:28:09 PM
A cheese for you as well Al ;). Are going to gobble it all up or set some aside to develop? I just cut one myself and want to get more flavor development so trying to figure out which way to go.
John, I've found that mine still get sharper even when vacuum bagged. Completely cutting off O2 seems to prevent ammoniation and further mold propagation, but doesn't inhibit lypolisis.
Larry
Thanks Larry. I can vacuum bag but was worried that it will distort the cheese and create surface wrinkles. Between foil, plastic stretch wrap, etc. what would you recommend?
John, I vacuum bag everything I've cut and want to save for a while. I haven't noticed any significant shape distortion. Are you concerned about bag wrinkles or the pattern caused by the air evacuation channels in edge seal bags? I can't address the second issue, since my bags don't have the evac channels.
My concern with both foil and stretch wrap, especially with moldy cheese, is that it might allow just enough O2 in to maintain mold propagation, but not enough to vent the resultant ammonia.
An additional concern with foil is continual contact between an acidic medium and Aluminum. I'm not sure that's a real issue though, because several commercial blues are wrapped in foil.
And then again, I could be delusional. :)
Larry
Thanks guys! I've wrapped this one in plastic wrap in eight segments. It won't last long enough to do any more aging. :P
Just a last post on this thread, I got home tonight to have the wife tell me she was making steak 'um sandwiches for dinner! WhooHoo!!! How delicious with a 1/4 inch slice of stilton on it. For those of you that don't know what steak 'ums are it's a very thin slice of steak that you fry and make sandwiches from. About as thick as luncheon meat.