Hello!
I made a simple blue cheese using a famers cheese (Fankhauser's) as a base and a gorgonzola (actual piece of cheese from Wegman's) inolcum. It is going very slowly because I have nowhere to age it except in a drawer I set aside in my refrigerator which is about 45F.
It just started turning blue on the outside today. I was so excited!
Anyhow, will this work? I know it should be warmer and probably moister. I have a little bowl of water in there. The bandage stays very very slightly damp.
Thanks my cheese mentors!
Keuka Sarah
I age mine at 49-50 deg F depends on what day I check it.
Blue is fairly cold resilient and will continue to grow at such low temp , ripening the cheese.
Thank you both! ;D
Also, my holes are filling in. Is this normal and do I need to make new holes or open up the original holes?
Sarah try to open the same holes, sometimes you miss (http://cocker-spanial-hair-in-my-food.blogspot.com/2012/03/my-stilton-style-blue-cheese.html), not to worry
To keep my Stillton cool I have it in an ageing container that is in a pot with some ice packs, I switch them out once daily, wiping out the container at the same time airing out the cheese, this keeps the container around 50 deg. and RH at 89 to91%
this has worked fairly well for me :)
Quote from: SarahV63 on May 04, 2012, 12:19:05 PM
Also, my holes are filling in. Is this normal and do I need to make new holes or open up the original holes?
Looks like your getting some white furry mold? You might want to lower RH a bit.
I only pierce mine once, at 5wks and my holes don't fill in. I can't remember exactly but I think my probe is about 1/8 in. I think it's the texture of the cheese at 5wks that keeps it from filling in.
Quote from: Tomer1 on May 04, 2012, 04:53:33 PM
Quote from: SarahV63 on May 04, 2012, 12:19:05 PM
Also, my holes are filling in. Is this normal and do I need to make new holes or open up the original holes?
Looks like your getting some white furry mold? You might want to lower RH a bit.
What is white furry mold? AND RH? How do I lower it? Thanks!
Quote from: H-K-J on May 04, 2012, 02:45:09 PM
Sarah try to open the same holes, sometimes you miss (http://cocker-spanial-hair-in-my-food.blogspot.com/2012/03/my-stilton-style-blue-cheese.html), not to worry
To keep my Stillton cool I have it in an ageing container that is in a pot with some ice packs, I switch them out once daily, wiping out the container at the same time airing out the cheese, this keeps the container around 50 deg. and RH at 89 to91%
this has worked fairly well for me :)
Whats RH? Thank you!
Okay, RH, I looked at some other posts and gave this some thought, let me guess, residual humidity? Ahhh, I should have been a brain surgeon. I could move it down to the vegetable drawer which has a crude humidity control (sliding door). Right now its in the meat drawer.
I repoked my holes after sterilizing the skewer. I pushed a teeny bit of cheese thru when I did this and of course I had to taste it. My baby cheese is creamy and has a mild taste of blue cheese.
I couldn't really see the white fuzzy mold, however,I did notice on the sides there is an orange appearance and this worries me more that anything...
RELATIVE humidity
Here are some pics of the orange mold... what should I do about this? Thanks!