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High probability of edibility (is that a word??) - but as you already know, probably won't be quite what you were expecting. But hey - may be a new cheese was just invented!

May be..   Just hope there is enough moisture for the blue (if I didn't kill that as well) to do it's thing.

-- Mal

QuoteHow to tie a Stilton knot.  This is a technique that creates a ever tightening curd ball to help express the whey while also keeping the curds at a reasonably stable Temperature.

I aint been watchin this Mal so sorry about the disaster but I gottuh tell you I couldn't remember how to tie the knot,
Have a cheese just for the reminder

btw I will be building my first blue in over 2 years tomorrow. Stay tuned

           Harold

Cant wait to see.... The blue is in the fridge and I've knocked back the outside blue and pierced it last week and today I'm going to foil wrap it and put it in my cold fridge and forget it until Christmas.  I'll either be a Blue or bust... I think I've killed it but, I'm willing to wait and see..

Thanks for the cheese.

-- Mal

This was a failure !!  the curd ball obviously got too hot and killed the culture.  I cracked it open on Boxing day and it looked like a blue - but tasted like the dust in the bottom of your foot locker - yuck!

better luck next time!

-- Mal

Hi Mal - it's too bad about the result. You might have called it, "Wonder Blue-man" if it had worked out.

Great thread mal.  The most valuable threads are the ones like this that demonstrate what NOT to do.  I've got books that demonstrate the rest. 

(I've got a shropshire blue coagulating right now )

AC4U!

Quote from: OzzieCheese on January 21, 2018, 02:41:35 AM
tasted like the dust in the bottom of your foot locker - yuck!

Hmm, an acquired taste I'm guessing.

Sorry, Mal.

Quote from: pastpawn on January 21, 2018, 08:49:28 PM
The most valuable threads are the ones like this that demonstrate what NOT to do.

Here you go.

-Boofer-

Good, cuz I'm looking forward to see it.