Hello All!
I've been reading a lot of post in this forum, but this is my first post. This is also my first Blue as well. Although, at this point in my cheese making career, every cheese I make is a first of one kind or another!
So, this make seems to be going well in terms of matching the recipe. The only concern is that the mold formed quickly - about 5-6 days - versus the two weeks that the recipe says. I used a commercial Danish Blue cheese and mixed it with a bit of water as the inoculation.
So, I have three questions: First, is this looking normal(-ish)? and, second, I've read a lot about "smoothing". Can someone explain that a bit? The recipe does not call for it. Finally, when should I start piercing and how?
I'm attaching a Word doc with the recipe to answer all the questions that normally pop up. My photo is a little flat...the actual cheese appears a bit more blue.
Thanks in advance!
Welcome, Bob! Others who have more experience with blues will chime in with more accurate data, but I'll offer a couple of thoughts. First, I wouldn't be the slightest bit worried about seeing the blue sooner rather than later. The time table will depend in part on the type of make, but also some PR strains are more aggressive than others.
Second, it may be an artifact of the picture, but it looks to me like you may have a covering of PC (Penicillium Candidum, the white mold that is characteristic of camemberts and bries)? If so, that is going to affect the results, tending to soften the cheese from the outside in. Not necessarily a bad thing; it means you'll have more of a Cambozola result.
Not all blue recipes call for smoothing; in fact, the only type that requires it that I can think of off the top of my head is a Stilton.
We'll look forward to updates on the progress and, eventually, the taste!
Follow up comment -- after my previous post, I read through the recipe you are using. (Nothing like speaking first, and gathering facts after ... :)) It looks to me like a recipe somewhat in the Stilton family (in that salt is added directly to the curd before molding), but without the classic draining phase using cheesecloth with a "Stilton knot." Note the instructions towards the end to scrape the cheese periodically -- this is, I would say, in a similar vein to the smoothing step that is done with a classic Stilton.
But take all of my comments with a grain of salt (non-iodized, of course!), since I've never made a Stilton. All of my blue cheese experience is with Gorgonzolas ... which I never smooth or scrape; I just let the rind grow, and it adds flavor and character. :)
But take all of my comments with a grain of salt (non-iodized, of course!) course not table, weight not measured. LOL I just couldn't resist awakephd.
On a serious note Welcome Rev bob
"First, is this looking normal"
Looks very normal to me.
"The only concern is that the mold formed quickly - about 5-6 days - versus the two weeks that the recipe says."
That is normal in the normal range assuming this is at room temperature.
"I've read a lot about "smoothing". Can someone explain that a bit? The recipe does not call for it."
awakephd covered that the only thing I would add is that when you smooth the rind it plugs all the nooks and crannies like sealing it. Stilton is a creamer blue and this prevents excessive moisture loss but the PR needs air to grow that is why you need to pierce the cheese. I will look to see at what time frame to pierce. I may have mentioned in the two links for the bloes I have made.
BTW Al is the Blue king.
https://cheeseforum.org/forum/index.php/topic,11445.30.html (https://cheeseforum.org/forum/index.php/topic,11445.30.html)
https://cheeseforum.org/forum/index.php/topic,10944.15.html (https://cheeseforum.org/forum/index.php/topic,10944.15.html)
That cheese looks beautiful! The blue normally shows up at 5 days. Not sure what recipe you have but that's been the norm for all of my blues, 3-5 days. Great job!! AC4U!! Have a read of this (https://cheeseforum.org/forum/index.php/topic,15147.0.html) thread. I haven't finished it yet but it should answer your questions.
Thanks All!
I'm still at the "just follow the recipe without higher thought" level of cheese making. Most of the time that's OK but sometimes it leads to confusion.....my normal state. I can already see how this hobby can become addictive. I have been a brewer for years and I can see that this new side of fermentation will likely take hold as a passion.
Thanks again for the words!
A very nice looking blue cheese Bob. Keep up the good work!
Quote from: Rev Bob on February 03, 2016, 10:49:40 PM
Thanks All!
I'm still at the "just follow the recipe without higher thought" level of cheese making. Most of the time that's OK but sometimes it leads to confusion.....my normal state. I can already see how this hobby can become addictive. I have been a brewer for years and I can see that this new side of fermentation will likely take hold as a passion.
Thanks again for the words!
I do a little brewing myself so I know where you're at. If you watch the video I posted it should help with the "smoothing" process. H-K-J also did an awesome video on the subject, better than mine, so you might want to search for that one.
Sweet-looking cheese, Rev Bob. Looking forward to seeing it develop.
Welcome to the forum.
-Boofer-
It doesn't look like it needs a lot of smoothing, My blue showed up on day 5 as Al said and I found that at this stage I could easily smooth the crevices.
Most recipes call for piercing at about two weeks to let the oxygen in for the veins to develop.
I look forward to your progress.
Hello again all,
It's been awhile since I last posted but I just wanted to thank everyone who helped with my first Blue. It came out great! The wife loves it and she's a "Blue-ficianato".
Cheers!
I always say, Happy wife, Happy life ;D
AC4U for an excepted blue ^-^
Rev: Your cheese looks good so have one on me. It looks like it was minimally pierced. More piercing would have produced more interior bluing. The blue mold needs oxygen to grow. I pierce mine at up and down angles about an inch apart and also from the top and bottom.