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Very blue cheese
Posted:
Fri Apr 13, 2007 11:42 amby jenny_haddow
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...
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
Posted:
Fri Apr 13, 2007 6:01 pmby BBQer
Wow, that is definitely blue. Looks like an art form.
Posted:
Fri Apr 13, 2007 6:13 pmby saucisson
Wow, not as orange as the orange mixer though
Dave
Posted:
Fri Apr 13, 2007 8:22 pmby jenny_haddow
Strategically placed for contrast Dave, + it's the new toy I'm still playing with.
Jen
Posted:
Sat Apr 21, 2007 6:46 amby Fallow Buck
Jen,
That mixer is very "Retro Chic!!!!"
Great chees too by the looks of things
Rgds,
FB
Posted:
Fri May 04, 2007 2:54 pmby jenny_haddow
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.
Jen
Posted:
Wed Nov 28, 2007 8:21 pmby rick54
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.
Posted:
Fri Nov 30, 2007 2:28 amby BlueCheese
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.
Posted:
Fri Nov 30, 2007 5:53 pmby this41uk
Wow
That's bluer than my garlic.
If it tastes half as good as lit looks it will be brill.
Tim
Posted:
Fri Nov 30, 2007 6:21 pmby saucisson
I think it did
that photo was posted in May...
Posted:
Fri Nov 30, 2007 7:38 pmby this41uk
Well it does say old and confused on me legend
Posted:
Wed Jan 30, 2008 12:14 amby Heathers
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...
Posted:
Mon Feb 18, 2008 6:48 pmby jenny_haddow
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
Posted:
Mon Feb 18, 2008 7:00 pmby saucisson
Keep us appraised Jen, hope the family are/will be OK.
Dave