What? No curds?

Recipes and techniques for soft cheese.

Postby The_blue » Tue Dec 29, 2009 2:56 pm

1st 2 are wrapped and in the fridge.

2nd 2 have started to mould over but some blue spots have appeared and seem to be under the white. When rgwwhite is scrapped back the blue looks worse and leaves a yellow/orange tinge to the part i removed it from..

Keep and enjoy a blue brie or kill it before it kills me?
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Postby saucisson » Tue Dec 29, 2009 10:49 pm

The_blue wrote:
Keep and enjoy a blue brie...


:D Yes

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Postby The_blue » Thu Dec 31, 2009 6:54 am

It's not got any worse 2 days on :)

This cheese making lark is a pain! I've now got 8 small bries from just started to almost ready and i've no idea if the recipie is any good :D




My 1st stilton on the other hand has turned blue over night and smells fantastic! :shock:
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Postby The_blue » Wed Jan 06, 2010 8:44 am

Bah!

Just tried the 1st one and it's bitter as hell :(


Very runny in the middle as well. The 1st taste is ok but it's followed by a bitter/sour after taste. :(


Tried the Blubrie in panic and thats fine but under mature.


Any ideas. Guess the crap curd start didn't help.
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Postby The_blue » Fri Jan 15, 2010 10:02 am

Blubrie was better, eddible but still slightly bitter :(

incidently the battle between blue and white mould ended in a masive victory for white. It gained 99% of the surface area. ;)

Got another batch coming up with the same recipie but the new batch is 9g salt per cheese. Hopefully that will help.


Only thing i can find on bitterness is lack of salt.

Anyone know anything else?
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