Hi all,
Reading your post i start my Gorgonzola last Monday. Now a week for my first one and a day less for my seconf one.
I used different process so not looking the same.
I will later on add the receipe and the process I followed ... but missing time for now, just add a few pict. Will be on vacation this Friday so I can add the details ....
The 2 first pict is the first one (in fact a big and a small one).
The 3 last pict. is the second one.
Both start with 10 L of milk.
Hope this will be a success for the first batch.
Cool looking cheeses there. Did you do a rub up on them?
On the 2 first pict (big ans small cheese) yes I rubing up the both.
The 3 last pict (in fact the same cheese) no and i wonder if i let the cheese like that or rubing up ?
I am no expert, but from what I have seen and been told it is not good to have big cracks on the outside like that.
Nice cheese
Thank you,
New pict from today of the second cheese.
More blue but light.
This morning I made holes top,bottom and side.
Quote from: DoctorCheese on February 14, 2017, 05:59:20 AM
I am no expert, but from what I have seen and been told it is not good to have big cracks on the outside like that.
True for most cheeses, but this is the normal look for a gorgonzola. Unlike a Stilton, a gorgonzola is not normally "rubbed up" - but over time, the blue will crust over and it will become a seamless rind anyway.
New pict today ...
Give me until sunday i will be at my location for vacation ... I will give you all the details.
Seems not to bad for my 3 first cheese.
Any concern or things that I can do for us ?
The 1st pict is the big one rubbing up
The second pict is the one not rubbing up.
Thx.
Nice blueing action there!
I just made a gorgonzola too few days back, 2nd time making real blue and 1st try on gorgonzola. How do you salt your cheese?
I follow 2 differents recipes.
The robbing up one 2.5% salt in 2 days all the faces.
The other one also 2.5% salt but before put the curd in a mold. when the curd was dry I mixt it up.
Salut Joe,
I really like the pictures of your cheeses. To rub or not to rub, that is the question. I never have and have seen no problems whatsoever. Here's a photo of one of my unrubbed gorgonzolas - the rind seals up anyway and it tastes delicious!
Keep on making cheese!
Jim.
Thank you Jim, your Gorgonzola seems very good .... hope mine will look like yours.
Sorry for the response delay start on vacation the Feb. 17 and come back home tuesday Mars 7.
Will see and post pict of my cheese when i will be back from 2 weeks vacation.