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Title: two questions about the blues
Post by: igmu on January 08, 2011, 04:36:12 AM

hi all,
I'm working my way through 200 Easy and I have the Cheesemaker's Manual. I am interested in making some blues.

1) The Bleu du Queyras seems accessible, however, it calls for 4 cam hoops, is a tomme mold(s) ok to use for this? I'm still learning about the dynamics of the sizes and how that affects the finished projects.
2) my wine fridge goes up to about 50 degrees, is this too low for aging the blues?

Thank you for the input and wisdom! I have learned a great deal from the participants on this forum.

Title: Re: two questions about the blues
Post by: Sailor Con Queso on January 09, 2011, 05:32:43 PM

I use the Tomme molds. To me the cams are too small.

Title: Re: two questions about the blues
Post by: igmu on January 09, 2011, 08:30:38 PM

thanks! I thought from your photos that you had used the tomme molds. i appreciate the affirmation.

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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened => Topic started by: igmu on January 08, 2011, 04:36:12 AM