Hello,
I became interested in cheese making after something very interesting and accidental occurred in my refrigerator.
I had taken a gallon of milk which was turning and converted it into paneer, something ive done over the years with old milk. I put it in a plastic ziplock bag and forgot about it.
3 weeks later it had blue streaks in it, I smelled it and identified it as some form of blue (tasted and smells great) I repackaged it, and let it dry in some cloth.
I named it my "accidental cheese" I jumped online found this forum, and began experimenting, and ive recultured this accidental blue several times.
I'm completely fascinated by this new hobby, and I have some cheddar's i made which are now waxed and aging. if I get the hang of this my family members are all getting cheese for Christmas.
Thanks to everyone on here who has contributed and made this such a resource.
Sincerely,
Eric
in Largo Fl.
Welcome to the forum Eric!
Howdy Eric, welcome to the forum!
Looks like you've accidentally re-invented cheese. Lot's of blue P roqueforti (http://www.cheeseforum.org/Glossary.htm#Penicillium_roqueforti) in the wild which probably contaminated your curds.
I and many here get it even when we don't want it, it's a string and very visual mould.
Have fun, search tool in top right is useful, also in a Board, click on column title word "Subject" to better find all the threads on the subject you are interested in, like "Milk, Goat - etc etc".
PS: What are those animals in your avatar picture?
Welcome aboard Eric. I guess your making cheese was inevitable. Looks like a sign to me ...
Quote from: John (CH) on May 02, 2010, 11:21:12 AM
Howdy Eric, welcome to the forum!
Looks like you've accidentally re-invented cheese. Lot's of blue P roqueforti (http://www.cheeseforum.org/Glossary.htm#Penicillium_roqueforti) in the wild which probably contaminated your curds.
I and many here get it even when we don't want it, it's a string and very visual mould.
Have fun, search tool in top right is useful, also in a Board, click on column title word "Subject" to better find all the threads on the subject you are interested in, like "Milk, Goat - etc etc".
PS: What are those animals in your avatar picture?
Thank you!, The mould was fanlike, sort of reminded me of a fossilized fern in a rock.
I'm experimenting with non conventional ways to culture this blue. Tonight i took store bought cottage cheese and lightly salted it and added some of that culture. i don't know if it will grow or not. just another experiment. I would also think it should grow faster if you crumbled it, to let more air hit the surface. I have probably broken some rules with my experiments, but it's still fun.
BTW my refrigerator reeks of blue, and I like the smell. so I can't complain. (growing up in my family, blue cheese was worth its weight in gold, and we had no idea we could have made it ourselves)
Those are my two Prairie Dogs, they are extremely lovable pets that run loose most of the time and entertain us.
Sincerely,
Eric
Hi Eric!
I used to visit Largo. One of my brothers was in the first graduating class at SFU. I was teaching in the Orlando area and would visit him in Largo on the weekends. We water skied, dove, and visited the hot spots.
I am fascinated by your blue cheese entree into cheese making. I am new on the forum and in cheese making. I will be looking forward to your exploits.
Welcome to the forum.
Quote from: Gulf Coast on May 03, 2010, 07:10:47 AM
Hi Eric!
I used to visit Largo. One of my brothers was in the first graduating class at SFU. I was teaching in the Orlando area and would visit him in Largo on the weekends. We water skied, dove, and visited the hot spots.
I am fascinated by your blue cheese entree into cheese making. I am new on the forum and in cheese making. I will be looking forward to your exploits.
Thank you, and the other people who have replied.
I will try my best to photograph the process as it develops.
(im making Spanikopita tonight with feta its baking in the oven smelling nice)
Cheers,
Eric
Welcome to the forum!!