My blue still not going blue and hasn't started going mouldy at all.
It was the last batch made and i dry salted them.
It seems a little slimy but only a little what can i do.
I have three
regards James
made on the 13/04/2012
You still have some time, you are approaching the date however, so make sure your environent is somewhat humid 85%-90% at least. If everything else whent well it should start any day now.
I wouldn't fret just yet, but one of the more experienced blue-makers might be able to give you an answer if you provide a bit more info about your method, eg:
What were they inoculated with?
What was the ambient temp/humidity during the drying-at-room-temp stage?
How are you aging them?
I didn't do a "drying-at-room-temp stage"
Is it to late to do?
I have taken them from my cheese cave and now are sitting on the kitchen bench with the lid off the container..
should i let it dry a bit?
James
Its not exacly drying, but fermenting to encorage PR growth at optimal temp. At what temp are you keeping it right now?
It's impossible to help you without a lot more details about your make and aging conditions.
How did you do your salting? Did you heavily surface salt the wheel?
sorry for the late replay everyone.
The recipe is from "home cheese making" by Carole Willman
the starer used is lactococcus lactis subspecies cremoris and lactococcus lactis subspecies lactis.
and heavily surface salt the wheels
im aging my cheeses in my temp controlled cave at 12c in sealed containers. i have 7 blue cheeses, 4 are looking great and
the three i speak of, are not that good.
I did forget the room dry those three.
Last night i left the lid off the containers and out of the fridge ( last nights temp was approx 12c) and resealed them this morning. I left them on the bench for the day and then put back in the cave tonight..
james
As mentioned, the "room temp drying" step is more about encouraging the PR to get started - the "room temperature" suggested is usually around 20-22 degrees C. But if your "room temp" is the same as your cave temp, it probably doesn't matter where they go - they might start a bit slowly though. I'd leave them in the cave where they have a nice humid environment, wipe them down if they're going slimy, and let them out to breathe every once in a while.
Heavy salting probably killed the mold.
If you surface salted the surface,SURFACE growth is discoraged. It doesnt mean you wont have perfectily fine paste development and veining. relax. :)
Hi Jeddog,
We are neighbours - I am also on the Mornington Peninsula (in Mt. Martha).
I have also had some intermittent problems with blue mould growing very well on some cheeses and not so well on others, even in the same batch. I have found that if they are too wet, it simply doesn't grow so perhaps your lack of 'drying time' did affect your 3. I would suggest that if they are now dry(ish), that you mix a pinch of the roquefort mould spores with a 200ml. boiled COOLED WATER (not hot as this will kill the mould). Allow the mixture to rehydrate for an hour then shake well. Spray the cheeses all over with the mould mixture. Repeat in 5 days if desired.
I worked with a cheesemaker in the USA who only inoculates his blues via spray with the spores rather than putting the mould itself in the milk and he finds this works just as well, in fact, he swears by it.
I hope that helps.
Regards,
TAMARA
Thanks TAMARA,
We are local to each other.
I find that any questions asked on this forum take a while to be answered, as everyone's for the wrong side of the planet..
nice to have some local support..
I was thinking, would it help to put the cheeses that aren't so good with the cheeses that are going good (have them share containers).
What do you think?
James
Hi jeddog,
It couldn't hurt. Also, what might help, is when you flip your cheeses flip the "good ones" first, then the naughty ones. This way, you may get some spores on your hands and transfer them. That can only help too.
- Jeff
Hi again,
Yes I agree re flipping the cheese and certainly, put them in the same container. In fact, when I flip them, I usually sit the good ones on top of the 'not so good' ones to rub off some of the active blue spores.... seems to help and certainly can't hurt.
I also agree re timing. There are quite a few aussies and kiwis on this forum which makes me feel all warm and fuzzy inside :)
By the way, are you getting farm cows milk or just supermarket?
Regards,
TAMARA
The non homogimised organic stuff called Parmalat from "Paul's" at the supermarket..
I'm just a beginner, but would love to make cheese with the real thing.
Hi again,
If you want richer milk, try buying Miranda Dale Jersey Milk or BArambah (QLD) milk. MIranda Dale is available from the Cellar and Pantry in Red Hill and Barambah from DOC (great pizzaZ!!) in Main Street, Mornington.
Both are unhomogenished farm milk and are both rich and creamy. Makes amazing cheese with fantastic curd.
Happy cheese making
TAMARA
An update on the problem cheeses.
They're getting blue on them but have a paste on the outside of them as you can see.
Is this normal?
Here's the good ones, mmmmmmmm
I re-pierced them tonight and the feel of them seems real creamy
can't wait to try them.
The first one I made is 6 weeks old in 8 days. Is that to early to try it?
James
QuoteThey're getting blue on them but have a paste on the outside of them as you can see
Whats your RH ? could be too much humidity and it could grow other yeast which you dont want. (white which may ammoniate later on or yellow\orange which could get very stinky)
From the looks of it, you should eat the first one. Imo it will just ammoniate if you age it further. And don't worry about the outside, internal bluing is more important.
Hi jeddog, tinysar and TAMARA,
Great to see more Aussies here on the forum. I'm also close to you two on the Peninsular, just up the road at Nar Nar Goon in West Gippsland. I have been making cheese for 12 months now, mostly Cams, Blue Bries and Fetta. I'm going to attempt my first full blue in the next couple of weeks. I'm lucky enough to have access to fresh milk from the dairy.
Enjoying your reports on your blues jeddog, keep us informed on your progress. This forum is a great resource, always plenty of people to give advice, some times conflicting, but that's half the fun, sorting out what you want to do from all the options presented. Good luck! :)
Good to hear Bob,
Here's how my first blue looked when cut.
Tasted dam good, but i might wait with the next lot to get them to mould more..
The cheeses that were giving me problems are still a bit weird but ill leave them longer....
That's a very fine looking blue James! :) Well done and a cheese for you.
The paste development looks great, lovely soft paste by the look of it. The chalky bit in the middle just means it is not yet fully ripe. I like the blue development, right into the centre of the cheese. As you say, it would be even nicer with some more blue. How many times did you pierce them? I have found with my blue bries that I needed to re pierce to ensure the holes remained open to allow better development of blue.
Good luck with your next cheese. Keep the photos and comments coming!
PS I made my first real blue on the weekend, Its sitting on the bench as we speak, soaking up its second coating of salt. :)
Quote from: Aris on May 06, 2012, 12:45:46 AMImo it will just ammoniate if you age it further.
Aris, Award winning Rogue River Blue and others may be aged over a year. Ammonia is only a problem if the cheese can't breathe. Blues and the cave where they are aging need good air flow.
James, nice looking blue.
But wouldnt further oxygen exposure promote additional veining possibly making the cheese too strong?
There are different strains of P. roquefortii that produce different levels of flavor and proteolysis. There's a lot of difference between a dry, crumbly blue and one that is creamier. If you want a strong, creamy blue you use one strain. If you want a milder, firmer cheese, you use another. Your culture supplier can help with details.
I age to 90 days and then vac bag. That chokes the blue mold, but aging keeps going. My blues are fairly strong, but creamy.
Quote from: Sailor Con Queso on May 28, 2012, 02:05:40 PM
Quote from: Aris on May 06, 2012, 12:45:46 AMImo it will just ammoniate if you age it further.
Aris, Award winning Rogue River Blue and others may be aged over a year. Ammonia is only a problem if the cheese can't breathe. Blues and the cave where they are aging need good air flow.
James, nice looking blue.
I am aware of that blue cheese. The problem is a thick growth of mold on the rind will produce strong ammonia flavor especially on small cheeses that can affect the paste of the cheese and his/her cheese has thick mold on the rind. But you are also right.
Also let's not forget the salt gradient and pierce schedule for rogue. Really slows things down.
LB - please elaborate.
Nothing we haven't covered before. Wait longer before piercing = slower ripening because blue will have less oxygen. Increase salt gradient = slower ripening due to blue inhibition.
rogue is a special cheese because for the classic blue, the approach is to both do a gradient, and cultivate surface flora ambient in the environment, and then wrap in leaves. It's an extremely well conceived and executed blue, right down to the milk choice for natural PF balance.
some pics of the three troublesome cheeses.
Any comments would be appreciated
And some pics of my 2nd batch of blue cheese...
All looking good
I'm going to cut one this weekend, it will be about two weeks older than the first blue I made....I really should leave it longer but I'd like to see the difference two weeks makes
James