Ive made Gorganzola dolce a few weeks ago, used probat 222 and PR culture (manufactured by dalton from italy) and a bit of lipase.
It was surface salted (about 3.5-4% salt by wight devided between two saltings) to promote a rindless cheese.
The trouble obviously originated from affinage mistakes , I was concerned about the dryness of the surface and increased the humidity (too much) but I think I managed to contain it with high proof distillate (140 proof) since it no longer produces a nasty sulfer-rot aromas.
What is the proper way to age a rindless blue and maintain creaminess without too much surface moisture which may promote surface growth?
I was under the impression that the heavy salt gardient takes care of it but obviously it didnt or it least it only safe guards under optimal conditions.
Hi Tomer. I have just started surface salting my blues this week so I will keep you posted on how they develop. I am looking to develop a drier surface with a minimum of surface flora.
I used 2x 2% salt applications.
NVD
So maybe my cheese was meant to have a dry rind? the directions on cheesemaking.com were unclear regarding aging.
Look I am no rind expert but I think a dry rind is what you are chasing. Once it is dry the likelihood of breakdown and unwanted mould growth is reduced. Most hard cheeses are air dried for a few days until it is dry to touch before they go into the maturing room.
Maybe some one would like to add further comments here?
NVD
Yes but this is not a cheese where a hard rind is desirable ,im trying to conserve moisture = creamy texture.
Im pleased to report that no harm is done!
The harse rotten-sulfer smell has been replaced with a mild fruity one and the rind is seems nice and dryish.
I repierced and the creaminess is there, flavor is developing nicely. all is good ;)
Well done, and good to hear. A cheese for your save.
- Jeff
I think high proof alcohol is a good dooms day weapon when you need to stop growth and all alse fails.
Quote from: Tomer1 on January 21, 2012, 10:45:39 AM
I think high proof alcohol is a good dooms day weapon when you need to stop growth and all alse fails.
For the cheese, or the cheese maker? :)
- Jeff
Quote from: JeffHamm on January 21, 2012, 05:01:25 PM
Quote from: Tomer1 on January 21, 2012, 10:45:39 AM
I think high proof alcohol is a good dooms day weapon when you need to stop growth and all alse fails.
For the cheese, or the cheese maker? :)
- Jeff
Ah yes,
cooking wine (or brandy). The wine that helps to lubricate and facilitate the cooking process. ;)
-Boofer-