This has been an interesting cheese style in my previous effort (https://cheeseforum.org/forum/index.php/topic,9508.msg68801.html#msg68801). Lightly blue and creamy.... ;)
A little bit less milk was available for this make, so I added some fresh P&H 2% to raise the volume.
1 1/2 gallons Twin Brook whole creamline milk
1/2 gallon Dairygold P&H 2% milk
1/2 pint whipping cream
1/4 tsp Kazu
1/4 tsp CACL2, in 1/4 cup cold distilled water
1/16 tsp PLA
1/4 tsp liquid PRB18
1/16 tsp dry calf rennet, dissolved in 1/4 cup cold distilled water
Cultures were added to cold milk, which was raised to 90F.
All went well, but it appeared that the curd wasn't as well formed as previous use of creamline milk. The bit of P&H milk tried to hijack/corrupt (https://cheeseforum.org/forum/index.php/topic,12050.msg92650.html#msg92650) the curd formation. I had to be extra careful when stirring the curd that I didn't shatter them.
-Boofer-
I have the exact same form and have not yet used it! Did you make the followers and screens from something else?
Screens turned out not to be needed as the followers at each end provided good support.
I bought a small plastic cutting board and cut the followers from it. First time use and I'm pleased with their performance. ;D
-Boofer-
Looking great Boofer!! ;D AC4U for your home made followers and a great result!!
Boofer, you one busy man 8)
Have another cheese buddy (http://www.z4-forum.com/forum/images/smilies/smilie_thumbsup.gif)
Thanks for the cheeses, guys. Just doing a little restocking. ;)
-Boofer-
This cheese is on track. A little blue is showing. I've been wiping it down every other day with a light brine so there is a little Geo and linens protecting the rind. The brining also built in some rind protection.
I'll pierce it after a little more blue development. The cheese is in its minicave with high humidity (90%+).
-Boofer-
While airing out the cheese this morning, I decided to pierce it.
Nice & creamy where the knitting needle came out. The holes pretty much closed up immediately. I'll repierce in another two weeks. This should be a lightly blued cheese.
-Boofer-
I repierced the cheese on Friday. There's a little blue showing on the flat ends...less on the sides because of the brining. Looks to be on-track.
-Boofer-
We must have pictures!! LOL :o
Not much to see...the blue is developing and the sides of the cheese are starting to "give" nicely when pressed lightly.
For those accustomed to seeing their blue cheeses wearing a blue covering all over, this may be a bit of a surprise. The blues are kept at bay because of the brining. Meanwhile, the inner paste develops bluing when the cheese is taken out for its morning "airing". :)
An earlier effort (https://cheeseforum.org/forum/index.php/topic,9508.msg71191.html#msg71191) that was cut at about the 6-week mark. That would make this eligible in two weeks. I'll see if it's ready then...may have to trier it.
-Boofer-
What a beautiful cheese. I'll add this to my list of "need to makes" -- and meanwhile, have another cheese on me.
Thanks for the cheese, Andy.
I like this style because it remains fairly pristine on the outside while the inside does it's thing. :D
-Boofer-
What a great concept. I take it cross contamination of the blue isn't an issue then? 8)
Currently I'm servicing four of my cheeses. Two are washed rind, one is gc/pc, and the fourth is blue. I take them all out of the caves in the morning to mist (where appropriate) and air out for 30 minutes. I'm using gloves to rinse and provide isolation when moving between one of the three rind treatments.
So far I haven't had any problems with cross contamination...fingers crossed. ;)
-Boofer-
It seemed like an okay time to cut into this cheese. The rind is pliable and gives to light pressure. Friday marks the sixth week.
Cutting into the cheese across the cylinder as per the style, I quickly surmised that the knife was not the most effective tool to use. The cheese paste was creamy and stuck to the knife, causing it to pull against the blade. I found my little-used cheese wire and did a better sectioning job.
The rind was of a tougher, more leather-like texture than other soft cheeses. This is because of the brined rind. :)
The blue development was minimal. I would like to grow the blue a little more but don't know how to grow it when the paste is soft and creamy. Then again, I don't want it too over-developed...so I guess what I have is just fine. ;)
I have sectioned the cheese, wrapped each wedge in plastic wrap and then vacuum-sealed each wrapped wedge. The cheese wedges are then moved to the big, colder fridge to finish development. This wrapping/sealing has worked for me in the past and I take guidance from the cheese purveyors who do this. If I wrapped the wedges in cheese paper, the blue would continue to develop. It's development is curbed with the vacuum-sealing. Why wrap the wedge in plastic wrap before vacuum-sealing? It helps to contain the cheese in the vacuum bag so you can remove it from the bag cleanly and then sample it.
-Boofer-
How did it taste? (I wasn't sure if "blue development was minimal" was referring to taste or to appearance, but either way, curious to hear more about the taste.)
Interesting that you cut the bottom (or top) off before sectioning -- in the pictures, it looks like you just cut about an inch off the top, not cutting it in half. Is that correct?
In any case, it is still a purty cheese!
My-o-my :P it looks fantastic (http://www.z4-forum.com/forum/images/smilies/smilie_thumbsup.gif)
AC4U
Quote from: awakephd on May 30, 2016, 02:28:24 PM
How did it taste? (I wasn't sure if "blue development was minimal" was referring to taste or to appearance, but either way, curious to hear more about the taste.)
Interesting that you cut the bottom (or top) off before sectioning -- in the pictures, it looks like you just cut about an inch off the top, not cutting it in half. Is that correct?
In any case, it is still a purty cheese!
When I started to cut this cheese, the rind was a little leathery tough for a wire going through the top down. It seemed reasonable to trim the top so that I could section it easier.
This cheese style typically has a less challenging blue character. Some blues are really strong...this isn't one of them. I prefer when it has blue character that doesn't try to bite the end of your tongue off. :P
Nice creamy cheese with a blue accent.
Thanks for the cheese H-K-J! Your blues have approached legendary status. :)
-Boofer-
That's one beautiful cheese Boofer!! AC4U for your excellent delving into the unexplored cheeses!!
Thanks for the cheese, Al. Nice little cheese. :)
-Boofer-