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Ageing - day 14:

Big blue is looking fine. It looks like some Geo on the sides. Also a strang furry mold has appeared on top. I have made another post about this, as it is more general than the story of big blue.

:-) Danbo

Eyelashes??  LOL

As long as they don't start winking at you... 

Thanks for your replies - it means a lot. :-)

I'm happy that it seems to be nothing. I have given Mr. Big Blue some more air and I will pluck his "eyebrows" tomorrow... ;-)

Ageing - day 15:

I have removed the unwanted thing on the cheese and given the spot some vinegar and salt. The cheese has been flipped and pierced from the other end. Before flipping, I removed the excess cheese from where the holes was made. The paste was soft, smooth and very easily spreadable - and it tasted as a mild blue. Very nice...

:-) Danbo

Holy cheese, Batman! (or is it holey?)

Good move.  If that fungus was making the cheese that soft that fast it was NOT a good thing.  Even PC takes quite a while.  Did you sanitize the container to make sure the fungus wasn't resident in there?

Lofty: ;-)

Al: Actually I didn't sanitize the box after the removal - thanks for the advice. I will do that today. What do you mean by "If that funds was making that soft that fast it was NOT a good thing"? Do I have a problem?

Big blue is about to become a big brother - I'm doing a similar blue now while I write this - Fat Blue.

It is obvious that together they will be known as The Blues Brothers... ;-)

Fat Blue will be much wider but not that tall at all (due to my mold-cave being crowded). For this one I'm using goat kid rennet paste and goat kid lipase to hive the cheese an even more strong snd sharp taste.

Actually I was planning to make an Appenzeller but when I was about to meassure the cultures I got confused because the amounts needed was so small. I didn't want to take any chances so I decided that I would just make another blue and plan the Appenzeller a bit better.

How the hell do you turn off this damn spell auto correct???   You should delve into the washed rind cheeses.  Tallegio and Epoisses are awesome and with your skills they'd turn out great!

Do you think that the fungus (or what it was) has affected the cheese? Do you think that I have a problem?

:-) Danbo

Not at all!  You caught it early and took care of it.

Thanks Al, I'm just a little anxious, as my earlier blue cheese attempts have been a little %#^%^#%%#!! ;-)

Just took a pic of my latest one.  Downloading the camera now.  I tend to keep the RH in my cave at just above 80.  A bit drier than most but I never get "unwanted" molds.  You can pick them up in the initial drying process at room temp though.  If things get wet, mold usually follows.  That goes for anywhere.

I don't know if you've seen this Danbo but it gives some excellent information on Stilton that can be applied to other blues.  The rind is the most informative as is the timing involved.   

Hi Al,

That cheese is looking good! :-)

Yes, I've seen the video before. I think that I'll try to smoothen the surface on my new blue with a knife like in the video. Thanks for the tip.

:-) Danbo