Here is my Bleu du Queyras after just 5 days at cool room temp and ready for the cave. We've had a lot of rain so the humidity has been extra high. This will be aged for 2 months and then used to make Flan au Bleu du Queyras for a Beaujolais Nouveau party in November. Bon Appetite.
It is very blue for 5 days. Pretty!
Actually with a Bleu du Queyras, that's 4 days IN THE MOLD (flipping twice a day), then the cheese in the photo has dried on the countertop for 5 days. It started blueing up on day 2 out of the mold.
This Bleu is the easiest (and quickest) of any blues to make. After cutting the curds you just drain them and dump them in a mold. No pressing. They will continue to drain for 3 or 4 days. After the blue comes alive, I rub with sesame oil (optional) and stick it in the cave for 2 months or more.
So is this still considered a 'Blue Cheese" even though it's not injected with Penicillin roqueforti? I 've never been a big Blues fan but I think they are cool looking.
Definitely uses Penicillin roqueforti. Look at "200 Easy Homemade Sheese Recipes" page 148 and then flip to page 150 for the "Flan" finale.
I love blues. Last month I did a Blueberry Emmantal. I'm dying to try it, but I'm going to give it anothe couple of months. I recently saw a Blueberry Stilton from a registered producer so I will be doing one of those soon.
Ah I didn't see any holes so I thought it was all on top of the cheese.
I have only made one Blue cheese and it was gorganzola about 15 years ago. I still didn't care for it much but I used it in dressings and dips. My brother loved it.
A few months back I made a Stilton and pressed it at 30# (although you are never supposed to press a Stilton). We were VERY pleased with the results - a little drier and denser than a traditional Stilton. Actually firm enough for grating. Anyway, we make a lot of homemade pizzas, sometimes on our BBQ grill. We made one with a combination of Farmhouse Cheddar and the pressed Stilton. Outrageously good.
I guess that's one of those cheeses you love or you hate - like limberger. Still haven't tried that one but I'd hate to spend a fortune and find out I don't like it.
Sailor that is one impressive looking cheese. Do you scrap down the blue before serving, or leave as it is?
Would love to see a cut photo when you get to that stage.
That color is fantastic!
Christy
Like most (all?) blues the mold changes to a blue-green/tan color after a few weeks. No, I won't scrape, but the rind probably won't be great tasting. Will cut it mid-November.
To bad it looks pretty right now. Sometimes rinds are just not edible no matter how pretty they look.
OK, here's the finished product - Flan Au Bleu Du Queyras (Blue Cheese Flan).
This is an appetizer not a desert flan. Absolutely amazing texture and flavor. Way beyond expectations.
First the pictures, then I'll give the recipe. There are 4 different flans. Same recipes, just decorated differently. These were for a party of around 50.
Here's the recipe adapted from "200 Easy Homemade Cheese Recipes" page 150.
First of all, I made a Blue du Queyras, pictured above, about 75 days in advance.
I made 2 flans at one time and doubled the recipe.
Preheat oven to 325F. Prepare a pan for 1 inch waterbath.
5 eggs
2 Pinch salt
10 oz. Bleu du Quayras (or another Blue cheese?)
1-1/2 tsp cornstarch
2 tbsp Creme Fraiche (oh yeah make that in advance too).
2 tbsp Cognac
Combine eggs and salt, beat with electric mixer until light and fluffy
Add cheese a little at a time, beating well (warning - not for wimpy mixers) ;D
Beat in remaining ingredients until smooth.
Pour mixture into 10 inch pan.
Cook in waterbath for 45-50 minutes or until knife comes out clean.
Let cool.
Can be served warm or cold. We prefer it at room temperature.
This is amazing stuff. Bon Appetite.
Very nice looking flans Sailor nice use of color.
Wish I could'a been there to taste!
Pam
Very nice Sailor, thankyou for the pics and recipe. I hope everyone enjoyed them, they were certainly presented beautifully.