This is my first attempt at a large blue cheese. Used 6 litres of shop cows milk. I made it on the 22th June. Cheese looks blue, with mushroom smell. I used blue mould from gorgonzola cheese before adding rennet.
8 days
16 days
(//)
How did you salt it?
Quote from: Tomer1 on July 06, 2012, 11:37:06 AM
How did you salt it?
I have some yellow in my first blue try and rubbed some salt again...
If that doesn't fix it I'll rub with vinegar too in a couple of days.
I meant did you curd salt it, dry salted or brined? because that seems like alot of outer blueing if it was dry salted which could mean you didnt use enough salt.
unless you are trying a Stilton style, in that case it would be milled and curd salted, the rind would be natural.
In my opinion if Stilton type the bluing is coming along nicely, What RH and temp are you ageing at? ^-^
Well if I answer so you debug my cheese a bit,
I'm at a 12-14C and a closed container which I guess 85+% humidity.
I'll try to put some pictures up tomorrow so you see mine.
Mine is not stilton type, it's quite low temp(35C ) and high moisture(very large curd cut) goat cheese, inoculated with blue mold.
I did a finer cut, higher temp(45C) and strained today, but I haven't inoculated with anything yet...Don't know if I will but it's more stilton style
(both chunks after straining and salt in the curds)
Quote from: Tomer1 on July 06, 2012, 11:37:06 AM
How did you salt it?
Salted curd, after molded cheese
first 3 days at a 16-18C next at 6-8C in closed container turning every day 85+% humidity.