I haven't work with P. roqueforti much yet, so this should be a good learning experience. I used the recipe in 200 easy recipes. I will post the make in a few months if it comes out well. That, or I will post the make and cry for help! ;)
Ah yes, the ol' taping of the two cam molds trick.... :)
Looks good so far.
-Boofer-
;D
Day 8 and looking blue. ^-^
Very nice. Looks to me like a very porous cheese. Plenty of space for blue to grow
I was wondering if it was a bit too porous? Doesn't seem like I would need to poke holes in this one!
When you removed the wheel from the hoop you could have taken a icing knife or spatula and smoothed out the rind to seal it up. This allows the Rouqforti to grow inside the wheel in veins and not cover the entire exterior(this of course after you pierce the wheel) if that is what is concerning you. You do need somewhat of an open texture inside the wheel in order for that growth to happen.
I don't have the experience to evaluate yet. If it's supposed to be so open, I'm fine with it. Just wasn't sure if I did it right. :)
Looks very promising. I'm planning to try some stiltons next month and really appreciate the pictures.
Hi Cloversmilker,
Pictures do help! Now if we could just find a way to share smells & taste...
Anut :)
Quote from: anutcanfly on November 19, 2011, 12:14:28 AM
Now if we could just find a way to share smells & taste...
That would make this forum very interesting! ^-^
Day 19 and time to pierce holes.
Looking good! :)
-Boofer-
Day 25, looking...moldy. Looks like Geo has found it way on to my blue. Should I be trying to remove it??
Looks good. I would leave it as is. If you are not cold-aging yet then the geo is a good sign. You can slow down the geo in the fridge (where the blue thrives anyway) and by rubbing salt into it. The cheese is dry enough not to catch the salt internally. You can also wrap the cheese with foil as they often do with blues to stop a rind from growing. Lots of geo + blue may give you bitterness and softness but this looks well under control.
Thank you iratherfly. As I stumble blindly into the unknown...your advice is greatly appreciated! :)
Anytime. Keep this thread posted, will you? I can't wait to see the insides of that puppy
Couldn't wait any longer! Good strong flavor, but a little salty for eating by itself. My sweet pulled out his good camera for a nice close shot a what we are putting in our mouths. When he first saw the stilton waiting to be cut he said "you know, people pay good money to have that cleaned out of their house." :)
Nice! where does all this yellowing come from? is the PR responsible or is it some kind of oxidation?
I don't know. I did use 4% raw cow milk and added extra cream. The color comes from the fat portion of milk, so the more fat, the more color... The lighting also changes things. In natural light it is a pale creamy yellow.
In your original pics it looked without this yellow tint so I assumed its something alse.
I made grilled cheese sandwiches with my Port Salute (wonderfully creamy) and for fun made one with the Stilton. Very Good! ^-^ Melted beautifully and not salty... very tasty!
Oh wow, I didn't see the results yet. Nice!!!
It seemed so different from the pictures I see of stilton, I had to wonder if it actually tastes like Stilton... guess I'm going to have actually buy some Stilton some time. :)