I used the basic Blue recipe in RC book. The only thing i didn't have was the P. Roqueforti. Instead i used Roquefort from a local store, and diluted it and poured over curds before pressing. contrary to what I've read, i didn't wait for mould to grow all over the cheese before i poked the holes. I followed the method of waiting three days after drying. I suppose i can re poke when the mould appears. The humidity stays between 87 and 93%. The temp maintains at 50. I'm not sure at what point to "smooth" the cheese. any suggestions would be greatly appreciated. Thank you.
This really exited me to finally see the little veins of blue through out the cheese. I just did another blue two days ago, using different methods i have learned from this forum. I cant wait to sink my teeth in this one.
I would like to make a blue too. Could you explain in some detail how you diluted the store bought cheese? Thanks!
I went to a local whole foods market that had a Cheese Monger and explained what i wanted. I found a pure Roquefort and bought the chunk with most bluing. i spent about five dollars. I would buy it the day your going to make your cheese. I sat down and dissected the cheese trying to get all the blue out with a sterilized knife and bowl. On this cheese i blended with bottled water, and poured into a bowl with curds and let sit for a couple mins before i put into mold. On the new cheese i put the blue mold into the milk when i added the mesophilic. And i also didn't use a blender i just whisked the cheese with 90 degree milk. there was little blue specs all in the milk. i think this method will work better.
Thanks, Ashummel, I'll give it a try next weekend. :D