I would like to see if my understanding/confusion of the changes that are occurring in the blue cheese paste are correct...any comments would be appreciated.
On the pic I notice that the paste colour around the blue mould is a lot lighter. I assume that the blue mould is consuming the lactic acid in the curd, reducing the pH and thereby 'bleaching' the curd. I notice that the curd is much darker away from the blue mould. This should be visible on the pic. But if lactic acid is being consumed wouldn't the pH be increasing resulting in less curd 'bleaching'?
Thanks.
NVD.
I don't know about all that technical stuff ??? I do know I love a good Blue (http://cocker-spanial-hair-in-my-food.blogspot.com/2012/06/3-gallon-stilton-7-6-12.html) :o
Oxidation process (enhanced around the veining dou to piercing) might also be a factor but oxidation tends to cause darkening rather then bleaching so that might disprove my theory :P
Quote from: H-K-J on July 04, 2012, 01:48:39 PM
I don't know about all that technical stuff ??? I do know I love a good Blue (http://cocker-spanial-hair-in-my-food.blogspot.com/2012/06/3-gallon-stilton-7-6-12.html) :o
I'll second that. Looks like it might work out okay on a cracker or crust of bread. :P
-Boofer-