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Very blue cheese

PostPosted: Fri Apr 13, 2007 11:42 am
by 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.


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


PostPosted: Fri Apr 13, 2007 6:01 pm
by BBQer
Wow, that is definitely blue. Looks like an art form.

PostPosted: Fri Apr 13, 2007 6:13 pm
by saucisson
Wow, not as orange as the orange mixer though :D


PostPosted: Fri Apr 13, 2007 8:22 pm
by jenny_haddow
Strategically placed for contrast Dave, + it's the new toy I'm still playing with.


PostPosted: Sat Apr 21, 2007 6:46 am
by Fallow Buck

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

Great chees too by the looks of things


PostPosted: Fri May 04, 2007 2:54 pm
by 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.



PostPosted: Wed Nov 28, 2007 8:21 pm
by 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.

PostPosted: Fri Nov 30, 2007 2:28 am
by 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.

PostPosted: Fri Nov 30, 2007 5:53 pm
by this41uk

That's bluer than my garlic. :lol:

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


PostPosted: Fri Nov 30, 2007 6:21 pm
by saucisson
I think it did :lol: that photo was posted in May...

PostPosted: Fri Nov 30, 2007 7:38 pm
by this41uk
Well it does say old and confused on me legend

PostPosted: Wed Jan 30, 2008 12:14 am
by 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...

PostPosted: Mon Feb 18, 2008 6:48 pm
by 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.



PostPosted: Mon Feb 18, 2008 7:00 pm
by saucisson
Keep us appraised Jen, hope the family are/will be OK.