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Inspired by OzzieCheese I'm now making a big blue monster...

It is a natural rind blue cheese (recipe from Caldwell's brilliant book Mastering Artisan Cheesemaking).

The make went fint except for a very long flocculation time (25 minutes) - I think that my rennet may have been stored to cold. New rennet (paste) is on its way...

The cheese was made from 24 litres of ecological milk (pasteurized). I made my own culture blend as I didn't have the cultures used in the recipe:
0,56 g MA14
0,16 g MD88
0,20 g TA60
0,45 g P. Roqueforti
4,50 ml calcium chloride
5,00 ml natural calf rennet
85 g salt

I haven't got pictures from before the cheese was unmoulded but here are a couple from this morning. Notice the two flexible cutting boards I used to extend the mould (idea from someone else on the forum a few days ago - can't remember who - but brilliant idea). Also note the mesh tied around the cheese to support it - this was neccesary for my cheese (tip from Caldwell's book). The mesh will be used as long as needed during ageing.

:-) Danbo

Looks like you're well on your way to a awesome blue Danbo.  Just did one on Friday however, I'll be watching yours with great interest.  That's one big cheese!!

I'm watching too.  Can't wait to see.  I just pierced a couple of Stilton's Friday. 

Thanks Al and Andrew,

I only had some success with previous blues. I'm very excited with this one. I choose to go all in and make a big tall one - this is the first one of my cheeses that needs scaffolding to support it... ;-)

I really hope for success - I'll keep you posted... Cross my fingers! :-)

:-) Danbo

Oh Wow - what a monster !!  The size looks fantastic and what a great idea to extend the mould.  Will keep this bookmarked as I'm very interested to see how it progresses.

--Mal


Oh and a Cheese !!

Thanks for the cheese Mal. :-)

I'm feeling a little performance anxiety now... I hope that it will become as scary as your blue cheese.

:-) Danbo

Haha - No pressure.

Be firm and have faith in the process..

-- Mal

The cheese has still got the right shape and hasn't tilted.

It was very soft and moist yesterday but today (and after dry salting yesterday) it is more firm and stabile.

The moisture level in the box seems fine with some condensation on the lid.

I would have expected more whey in the bottom of the box but it was only a small amount. The cheese absorbt the salt nicely and only on the top the where still some salt crystals. This will be absorbt after the cheese is turned.

I have kept the "scaffolding" to support the cheese and I think that I will keep it this way at least a week until the blues (hopefully) appears. I remove it when turning the cheese daily and remount it after turning.

Maybe I'm overdocumenting this affinage a bit but I think that it is fun to follow the development of Big Blue (I even named it) on a daily basis.

:-) Danbo

P.s.: Sorry that the images are upside down - if you click them they are OK. I guess that my iPad doesn't do a good job rotating before uploading. Well... Maybe it is just a build in feature for all the Australians on the opposite side of the globe... ;-)

Must a Northern Hemisphere thing - or a downunder issue but all the photos are the wrong way up or down or what ever    - But the cheese looks good no matter what the orientation.

-- Mal 

If you double click on them to open them they right themselves. LOL

Yes it is weird... I'll try to improve my tech skills next time. :-)

Ageing - day 3:

Only a tine amount of liquid in the bottom of the box. Cheese turned - no signs of mold yet. Shape still fine - still supported.

:-) Danbo

Looking good, Danbo. There's no such thing as too much documentation.

Larry

Larry, I still envy your Gorgonzola Picante (November make) - now that is a beauty.

I agree ... Document and photograph, can never have too much.  It just might be that one comment or image that averts an unintended 'throw away' or 'give up...'  BTW. the images are still upside down even whenI double click but the story they tell is still the same ..

--Mal