So I tasted my blue at 2.3 month old.. lots of blue and some red spots.. salty too..
Pictures? What is your recipe?
Picture of red on blue cheese
Is the red primarily in the areas that were pierced? I had a problem once where B linens entered my cheese in the pierced holes.
Here is the cheese color
Oh that doesn't look good. I am at a loss.
Definitely not good. In any case, something of the sort happened to me with a " stilton" which was neglected. At the end I scraped off all the " weird" moulds and added Cream Cheese and made a spread, tons of spread actually. Both my wife and myself and the various friends I shared it with I have seen since, and they still are on speaking terms with me, so I guess it went rather well.
I seem to recall that this was the cheese you made on purpose with red white and blue? So washed rind ( red)
Blue mold ( blue ) and white just normal curd( white)
Then if that is the case seems like you hit it dead on to me .
Did the flavor blend or are they distinct ?
Quote from: Gregore on April 27, 2017, 04:34:53 AM
I seem to recall that this was the cheese you made on purpose with red white and blue? So washed rind ( red)
Blue mold ( blue ) and white just normal curd( white)
Are you thinking of me? "The American" (https://cheeseforum.org/forum/index.php/topic,16107.0.html)
Yes I'm at a loss to what to do with new cheeses so they don't turn that weird brown. I've looked through my group of 6-7 wheels left and there is this presence. I scrapped some as some recipes ask and some I've left unscrapped..
How do people move from forming the cheese through the three months in a cave? Mine are in plastic boxes inside my mini-fridge cave.
Ah yes it was you , with your American cheese.
Dorchestercheese
If you were not intending to get b linens , then for sure the cheese rind was too wet.
Too many variables to say what happened without a full recipe and how much you varied from it . But I can say that if the there is blinens inside then it is possible you are not getting the curd dry enough before molding , or the acid markers are not being hit for molding and salting so if you are using a timed recipe then add more time .
But lets assume that the curd is correct and the surface is still too moist then you should not cover the boxes with lids , or possibly give them something time in front of a fan .
More important was how did it tasted .
If it was palateable I would go ahead and eat it if it was me .
The only cheeses I do do not eat are ones that do not taste good to me.
Thanks. It taste like my basement floor over salted, my basement is dirt floor stone walls
I'm sure I introduced the b linens from the surface when thought it would be great to do a second peircing a month into the aging.
As for drying the cheese I'm waiting 5 days at room temp not covered most of the time. I add 2 tablespoons of salt to the curd before forming and salt surface over three days.
I'm tempted to toss them and keep trying so I don't contaminate the new ones I've made.
I too had a blue that was overly dirty tasting ..... sort of , more like a dirt flavored blue .
Some one here mentioned to vacumm bag it for a few weeks , seemed to help .
If you do not vacumm bag , then tightly wrapped in tin foil .
Better than throwing it out
I dried my recent blue cheese 5 days at RT put them in my cave. Last night I noticed a brown tan to the surface. I dashed them with a little salt and immediately I saw water come to the surface. Any good rules of thumb to when blue is really dry?
It looks close to fuschia (bright pink to purple) to my eyes but it may be just my screen, but if it is dark/bright purply pink then it might be giberella, and I don't think it is very good for you.
Another picture of the red in the holes I poked...
That looks purply pink to me, really.
From what I read, mold is ok as long as it is not black and bright pink (not orange pink of blinens of course), because it can be either giberella or serratia. Were told the same by a sanitation inspector here too. I will cut away the pink part and eat the rest.
Thanks Ann. I tasted it.. I'll let you know if I hit ER. I believe my cheese needs more air after in the cave. I'll try taking it out for an airing more often.