I had some disappointment with it, I had sleepless nights, I had butterflies in the stomach when it started to grow. Now that I think it's getting successful, I decided to post it here.
Here's my first blue!
Inspired by the stories on this forum (especially by Mal, who gave me the initial encouragement) and with the instructions from Cadwell's book, I tried a Stilton cheese.
It's not yet ready, but I think it's a success by now (even if it's not, it's a perfect lesson for the next tries).
At first I thought it will be a failure, now that I tried the paste while piercing it, I changed my mind. Oh that heavenly flavor! Even if it doesn't grow blue inside, the taste is perfect! It was made on 22/08/2015.
Here are the photos of my baby blue (by my estimations, it finished kindergarten and it's ready to go to school)
Looks like it is coming along as it should 8)
have a cheese from me (http://www.z4-forum.com/forum/images/smilies/smilie_thumbsup.gif)
Thanks H-K-J, your blog helped me understand some aspects of blue cheese making. Mines are not so big as yours, but this one will surely boost my confidence and I'll try a bigger batch someday.
- Alex.
@Alex - looks good to me as well. So, by my estimation its is a bit under 4 weeks old. Now comes the long wait from High School to University. Go back over my photos and you'll see the wonderful changes yet to happen :). And here's a tip - let the outside develop and it will reward you with an amazing totally edible rind. Not, that it's wrong ... but, some people scrape up the outside as it get funky looking, I don't and just let go. I ripen mine a @ 12 Deg C for between 8 and 12 weeks - depending on how 'Blue' you wish it to get.
A cheese from me as well.
-- Mal
Thanks Mal, nice to "see" you here.
Quote from: OzzieCheese on September 07, 2015, 10:22:43 PM
some people scrape up the outside
Noooo, I was upset that the rind doesn't look as funky as on other cheeses described here! I would totally eat the rind, it must give a great boost to the blue flavor. I'm happy that it looks orangy, like in the Stilton making videos.
The cheese accumulates some smell inside the container (I suppose it's ammonia, but I have no idea). I take it for a walk once a day for 30-60 minutes and the smell disappears and the cheese starts to smell like a true blue. I hope it's ok for this age (now it's on the third week of age). As I understand ammonia is the result of mold growing, seeing that the mold it's still alive and well, I suppose it's ok to produce some smell.
- Alex
It sure is... and taking it for a walk is good as well. The funny thing is that PR needs oxygen to grow but the process by which they break down the fats and other bits create ammonia - and because we are keeping the cheese in small separate container we need to 'Air' them daily. Al does his for about an Hour per day and his Blues are wonderful.. I'm copying his affinage method as well.
-- Mal
Here are some updates. Not that it evolved or something, but I try to find a way to keep my hands off it (it's really hard). I don't know if I can resist any longer, but I'll try. I think we'll cut it on my birthday (first of October). It will be mature enough, due to it's small size.
@ Alex. It's your cheese but I would wait. When I do mine I do a large and small in the same batch. The small one in a cam Diameter size and approx. twice as high as a cam cheese. This I let mature for a least 8 weeks. Happy Birthday for the 1st mine is on the 2nd... :)
The rind and blue look nice. I don't know how blue you like your cheese . . .:)
-- Mal
Ok then, I'll change the "opening" date to my lovely wife's birthday (that is two weeks after mine). It will be 7+ weeks of aging, so it must be very good by then. Thanks Mal and Happy Birthday to you too!
- Alex
Ladies and Gents, I present you the blue wonder! OH MY GOODNESS! This is a fantastic cheese! Today I opened my first blue (sorry Mal, could not resist) and it's absolutely the best cheese ever eaten by me. The first cut revealed a little blue and I thought it's a disappointment, but then I tried a piece and... *lots of emotions*. It's so creamy and blue, I'm afraid I'll eat it all in one day! The middle is very blue and has nice veining. The taste (I might repeat myself) is heavenly!
Emotions aside, I have some questions. I saw some crevices inside that were a darker shade of yellow instead of blue. What could go wrong for them? I think it's because the made holes did not intersect with them and they had no oxygen but I'm not sure. How can I provide oxygen for them? Should I make more smaller holes instead of the few larger ones?
Here are the photos. Not impressive though, they were made with my phone and shaking hands.
Quote from: Alex P. on October 01, 2015, 08:40:24 PM
Ladies and Gents, I present you the blue wonder! OH MY GOODNESS! This is a fantastic cheese! Today I opened my first blue (sorry Mal, could not resist) and it's absolutely the best cheese ever eaten by me. The first cut revealed a little blue and I thought it's a disappointment, but then I tried a piece and... *lots of emotions*. It's so creamy and blue, I'm afraid I'll eat it all in one day! The middle is very blue and has nice veining. The taste (I might repeat myself) is heavenly!
All I can say Alex is that you have a
green "blue" thumb. Us mortals could only dream of our first blue looking as good as that so another cheese for you :) ;). Well done my friend.
Looks absolutely delicious... a cheese for you
Oh and me too. A Cheese for yours. It looks wonderful and I think I understand the emotions. Everything from amazement (I made this) to awe (I really did make this) to relief (I really did make this and I didn't waste my time) to trepidation (what happens when I finish this one) to urgency (OMG I've got to get another going). Congrats. I would not worry about the darker colouring as it it more than likely the first stages of the breaking down of the fats (lipolysis) by the Blue mould. All very normal and if left longer the whole inside with become that sort of colour.
So well done - look at your notes and do it again. :)
-- Mal
Quote from: OzzieCheese on October 02, 2015, 02:55:43 AM
OMG I've got to get another going
You won't believe this, I already started a new one!
And not to forget,
HAPPY BIRTHDAY MAL!
Great job Alex!! Looks delicious!! :P
Excellent Alex (http://www.z4-forum.com/forum/images/smilies/smilie_thumbsup.gif)
One suggestion, make cheese bigger or holes smaller (my choice, make the cheese bigger) ;)
Thanks Alex... and Happy Birthday to you as well..
--Mal