Finally decided to make a new blue, How we have missed them. :'(
It has been over 2 1/2 years since we made a batch, we were not going to make anything until I figured out the problem with my clean break :-[
We found the milk and found the problem #1. crappy milk, #2. tweaked the rennet.
I also cut the curd to 1 inch made the curd just a little dryer and looks and feels firmer in the hoop.
The volume of curd is much higher than any of the other blues we have made.
Had to give a slight hand press and pile it up just to get it in the mold, it has only dropped about an inch from the top of the mold instead of the 2 1/2 or more we usually have
I was so happy how the make went, all the way to the hoop ;D
now lets see the blue (http://www.z4-forum.com/forum/images/smilies/smilie_thumbsup.gif)
About time! LOL Looking great! Looks like you haven't lost the touch! ;D
Hey we got BLUE 8)
Yay! A new blue cheese post from you!
Love the hoop! *envious
Thanks Ann :)
I think we will be smoothing this tomorrow ;D Got BLUE??
YUP
Well it's certainly blue!!! ;D
Oh it's going to be a Glorious Blue. Have a cheese from me while waiting. Interested in seeing "Whipping Cream" in the photos, is that still just pure cream?
-- Mal
Quote from: OzzieCheese on November 03, 2017, 11:24:43 PM
Oh it's going to be a Glorious Blue. Have a cheese from me while waiting. Interested in seeing "Whipping Cream" in the photos, is that still just pure cream?
-- Mal
its all I can get that isn't ultra P/H so that's what I used and so far so good ;)
We smoothed it up.
this is one of the bluest we have had, it really has a lot of color for being in the mold 5 days ;D
the aroma is very pleasant at the moment, pretty sure that will change :o
Quote from: OzzieCheese on November 03, 2017, 11:24:43 PM
Oh it's going to be a Glorious Blue. Have a cheese from me while waiting. Interested in seeing "Whipping Cream" in the photos, is that still just pure cream?
-- Mal
That's what you would call "heavy cream". Apparently they feel a need to post it's normal use over here. LOL Harold have a cheese from me for that outstanding Stilton.
Thank you for the cheese guys, ;D
everything is going smooth ( ;) ) so far ^-^
Wow, blue in 3 days?! Amazing. Impressive. 8)
I had to laugh at the ingenuity in using the yardstick propped between the cabinet door hinges. Here's a cheese for that cleverness and for your return to your blues mastery. ;)
Thanks for posting all of the pics of your process.
-Boofer-
Yep... The rules between the doors is inspirational.
-- Mal
Thanks guys
I didn't load up my bar stools when we moved here (ya that made the wife happy ::) )I like this better anyway. Besides, I couldn't figure out how to rig it to the ceiling.
And as the blue turns, 3 different days,
Okay, you're just showing off now! LOL Looks great!! ;D
Quote from: Al Lewis on November 06, 2017, 07:22:18 PM
Okay, you're just showing off now! LOL Looks great!! ;D
No Al now it's showing off :o
4 more days
Wow!
Looking great! I'm still airing mine every day.
I have put this one in the cool room I didn't like the way it felt, it just seemed to soft, the cool room took care of that but the little white spots started to bug me so I used a dab of vinegar on them to see if that will clean them up. I also take it out for a walk at least once a day, I try to remember to do it twice.
My next problem is figuring out when to pierce it, I'll take a look at my notes I'm sure I've got it there.
The smells have changed :o the wife says it smells good, just like creamy dirty feet, I'm not to sure about creamy, she's definitely got the feet smell right ::)
Normally I believe it's at 3 weeks but could be wrong. Mine normally develop a ammonia odor that goes away after a few days. Then it smells great again. ???
That's a lot of blue. Do you pat down or rub the blue or just let it grow wild?
-Boofer-
Depending on the blue I'm making, and the amount of blue development, I pierce mine between 10 and 14 days. And then again at 4 weeks (if it is aged longer than that)
That is a lot of surface growth. It's fine if you want it that way, but if you don't curtail it some, you can end up with a Gorgonzola style (inedible) rind.
Quote from: Boofer on November 12, 2017, 08:18:28 AM
That's a lot of blue. Do you pat down or rub the blue or just let it grow wild?
-Boofer-
Just let it go I never have done anything with my rinds.
Hey Harold!! Guess what I did yesterday! :D
Hey Al
That looks familiar 8)
Yeah I took a page out of your book and did 4 instead of 3. See how they ripen. ;D
they seem to ripen a little faster we have been eating our last four (down to 1 and a half) very runny right now but they are goooooood. :P
Yeah, that's my target, runny!!! Yum! :P
What it looks like now.
You've done it, Harold. You've found a truly classic cheese from the Roman empire. Very rustic. ;)
Can't wait to see it when you open it.
-Boofer-
Well the site's back but the cheese porn isn't. What's up with that? LOL
Quote from: Al Lewis on December 21, 2017, 09:09:01 PM
Well the site's back but the cheese porn isn't. What's up with that? LOL
hhhmmmmm that is odd.
Hey Boofer
Got out my handy dandy trier/peeler out and took a peek at the interior, We have PR growth all the way through, this is going to be a great Christmas blue cheese. (http://www.z4-forum.com/forum/images/smilies/smilie_thumbsup.gif)
Hey Al,
I didn't realize how addicted I had become to my daily perusal of the forum--until I couldn't access it.
Sorta glad to know it's not just the spotty Costa Rican internet.
Obviously there is some updating going on, but does anyone have any more information? and when photos can be posted again?
John is handling it, I think. I too, went through withdrawal symptoms when I could not access the forum. ;D
I am so happy to see your magnificent Stilton Harold...
Just tried to delete a phot from an existing post and replace it . Error message came up saying the attachment drive isn't writable.
YYYYAAAAA!!! it's back. ^-^ thanks John (https://z4-forum.com/forum/images/smilies/smilie_thumbsup.gif)
Now I can post some pix 8)
the first 2 of when it got pierced,
the next three are of the progression,
then a peek at the interior, we have blue all the way through,
I checked the interior again on the 30th looks sssssoooooo good.(https://z4-forum.com/forum/images/smilies/smilie_thumbsup.gif)
and then a few shots of it up until this morning.
we are thinking about cutting it today. :-X
Looks great....post pics if you cut it today.
Looks ready for a steak to me!! :P
Wow, that cheese looks like it had been lost for quite some time in a deep, dark cave somewhere. :o
Hoping the inner paste lives up to the promise that we all trust:
- Looks can be deceiving.
- Never judge a
book cheese by its cover rind. Beauty Ugliness is only skin rind deep.- You had me at...cheese. ;)
Waiting for the unveiling....
-Boofer-
I'm guessing you don't remember this (https://cheeseforum.org/forum/index.php/topic,12574.msg99290.html#msg99290) Boofer
That was one of my scarier ones. The wife loved it (https://cheeseforum.org/forum/index.php?action=dlattach;topic=12574.0;attach=32084;image) (me too)
MY O MY O MY :)
That's it, i'm in the car and on my way. Get the grill hot we're eating steak tonight!! LOL Lovely result but, I never expect anything different from you. AC4U1 :P
Come on down!!we'll have a good ole time ^-^
I have to say that it really came together. We were worried if the veining would be were we wanted it, it was, the paste is one we have been trying to achieve, the combination of paste and PR is close to what we have been trying to get, maybe a little more aging will make it happen :)
The rind in my opinion, not edible, will try to figure out how to fix it.
All in all this will be enjoyed.
The wife is planning a blue BBQ and I can't wait.
NOMNOMNOMNOMNOM ;D
Thank you for the cheese
Fantastic!
If only I can someday make one that looks this good!