Very blue cheese

Recipes and techniques for soft cheese.

Very blue cheese

Postby jenny_haddow » Fri Apr 13, 2007 11:42 am

I made a stilton type cheese 2 weeks ago using a small piece of Danish blue and some additional Pen Roq. This has to be the bluest cheese I've produce to date, the picture was take after seven days...

Image

I've since needled it, and it is now 15 days old, I'll post another picture to show progress.

Jen

Here's the second picture, it seems to be growing a good crust

Image
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Postby BBQer » Fri Apr 13, 2007 6:01 pm

Wow, that is definitely blue. Looks like an art form.
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Postby saucisson » Fri Apr 13, 2007 6:13 pm

Wow, not as orange as the orange mixer though :D

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Postby jenny_haddow » Fri Apr 13, 2007 8:22 pm

Strategically placed for contrast Dave, + it's the new toy I'm still playing with.

Jen
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Postby Fallow Buck » Sat Apr 21, 2007 6:46 am

Jen,

That mixer is very "Retro Chic!!!!" ;)

Great chees too by the looks of things

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Postby jenny_haddow » Fri May 04, 2007 2:54 pm

Had to cut into this cheese because I dropped it while turning it!! (Yet another senior moment)

Here is a picture of the section that wasn't flattened. The veining is coming through nicely and it tastes great.

Image


Jen
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Postby rick54 » Wed Nov 28, 2007 8:21 pm

This topic has captured my interest and I have done some research on the subject only to find a conflict in the milk type.
It seems that Homo milk from the store with the addition of heavy whipping cream does very well with making blue cheese. Then other places say the homo milk is a poor choice. What's been working for everyone?
I also have a source for raw milk off the farm which I could run through my pasturizer left over from my own cow owning days.
Again, I'm getting conflicting arguements on the use of raw milk.
I guess I'm hoping Jenny will step in and tell us what's been working for her.
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Postby BlueCheese » Fri Nov 30, 2007 2:28 am

depends on your area, its down to trial and error. the raw milk, if it looks like the place is kept clean then probably wont be a problem, and if u are using the raw milk then let the cheese age at least 90 days before consumption.
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Postby this41uk » Fri Nov 30, 2007 5:53 pm

Wow

That's bluer than my garlic. :lol:

If it tastes half as good as lit looks it will be brill.

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Postby saucisson » Fri Nov 30, 2007 6:21 pm

I think it did :lol: that photo was posted in May...
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Postby this41uk » Fri Nov 30, 2007 7:38 pm

Well it does say old and confused on me legend
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Postby Heathers » Wed Jan 30, 2008 12:14 am

Your blue looks tasty!

I made a Stilton over the weekend and used raw whole cow milk. I've used raw milk for all the cheeses I've made to date (um...that would be all of 5 cheeses so far in my new cheesemaking hobby) and have not pasteurized a single one.

I get the milk from reputable Washington State dairies.

Still haven't found a sheep farmer to sell me sheep milk...
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Postby jenny_haddow » Mon Feb 18, 2008 6:48 pm

Sorry I haven't replied to some of your posts folks, but I've been a bit preoccupied recently with very poorly, but now recovering aged parent, and a young step daughter in need of re-direction, ie get back to school and do your A levels!!!!!

Back to cheese making this weekend though with a big stilton and a camembert in the offing.

Cheers

Jen
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Postby saucisson » Mon Feb 18, 2008 7:00 pm

Keep us appraised Jen, hope the family are/will be OK.

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