Cambozola, Stilton etc :)

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Cambozola, Stilton etc :)

Postby BlueCheese » Mon Nov 20, 2006 5:18 pm

been bussy, made 6 batches now, now its waiting to see how they develope and my rates of success :)
made a website to keep track .

http://telusplanet.net/public/hsource/cheesemaking/
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Postby Michelle » Mon Nov 20, 2006 5:59 pm

Boy did the bug get you Bluecheese! Thank you for all the wonderful pictures,I sure am enjoying them!

Michelle
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Postby bakey » Tue Nov 21, 2006 10:22 am

Indeed, great pictures BlueCheese!

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Postby Fallow Buck » Tue Nov 21, 2006 11:50 am

Excellent site BC,


THose pics are great.

You relaly have dived into this head first!! Good luck with it all.

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Postby BlueCheese » Tue Nov 21, 2006 4:42 pm

Thanks! :D
One thing I learnt was that people have dif ways of doing the same recipe, so what I found to be a great experience was to experiment and learn the personality of the "brew", nothing beats experince. So by delving into the dif varieties and not using the bought culture streins I learn what happens to them(and its cheaper LOL) but once I get the hang of it i will be more organized, been helpfull in making my own tools and cutting down in costs. the only thing i def need is proper cheese cloth. Still have not tracked down anything localy for wraping cheese, was thingking about Glads vegi bags, they are breathable bags with mico holes, problem is i dont see them anymore LOL.
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Postby jenny_haddow » Tue Nov 21, 2006 5:13 pm

Great site BlueCheese, and an intelligent approach to cheesemaking if I may say so. I hope you have plenty of people at home to eat all that lovely cheese.

Cheese cloth is quite a fashionable fabric with interior design these days. Mine are remnants from some fabric I bought to make ceiling blinds for the glass roof of a conservatory. Maybe if you check out some fabric outlets for drapes you may be lucky.

Cheers

Jen
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Postby saucisson » Tue Nov 21, 2006 5:42 pm

Try these, if you believe the search engine that claims they sell cheese cloth :) :

VANCOUVER TEXTILES LTD � IRVIN � 2511 VAUXHALL PLACE � RICHMOND, BRITISH COLUMBIA V6V 1Z5, CANADA � Telephone 604-278-7776 � Fax 604-78-4434 � E-mail: vantex1@sprint.ca � Locations in Alberta, British Columbia, Manitoba, Ontario, Quebec, Saskatchewan, Yukon Territory
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Postby BlueCheese » Tue Nov 21, 2006 10:12 pm

Thanks!
Live allone actualy but am sure can find people to help try them out LOL
Will look for cloth localy when i get a chance.
Had a nice little simple press made, so cant wait to try it next batch ( in a couple of weeks :)

Neil
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Postby andrewqld » Wed Nov 22, 2006 12:26 am

Nice site BlueCheese, I am looking forward to seeing the pictures when you cut each one as well.

Cheers
Andrew
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Postby BlueCheese » Wed Nov 22, 2006 7:57 pm

Thanks!, believe me, having a hard time waiting.

Interesting development on mycamembert, the first one I made, its sweating now.
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The Cambozola has changed allot in one day. pics from Nov 21,22
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Same as the "Brie"
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:D :D :D

One thing I noticed, its real hard to take pictures of the fuzz, tried 6 times and it just would not go sharp, maybe its in another dimention ;)
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Postby BBQer » Wed Nov 22, 2006 11:31 pm

Well, fuzz is fuzzy after all. :lol:
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Postby saucisson » Thu Nov 23, 2006 12:23 am

When do you start exporting?
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Postby BlueCheese » Thu Nov 23, 2006 7:08 pm

Update on the cheese persperation, I asked Glengarry and the response was thus;
"Your cheeses are edible however they have ripened too fast, the temperature
should be no higher than 50 F to age camembert , condensation is developing
as the cheese ages it actually gives off heat and hence the droplets of
water, the cheese also needs aeration, a lack thereof will also encourage
condensate."
I turned the Camembert this morning and noticed it was dripping something creamy :D tasted it (thought i would live dangerously) and a smile came on my face, tastes like Camembert LOL
The fur is growing amazingly quick day by day.
Image
Image
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Postby BlueCheese » Tue Nov 28, 2006 11:51 pm

other cheeses starting to sweat, looks like is a chemical process of energy release. Ripeing temp about 47F and outside its about -30c :D
"Brie"
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Eng Stilton
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Cambozola starting to sweat.
Image
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Postby Michelle » Wed Nov 29, 2006 12:09 am

Blue Cheese,I read somewhere that cheese sweating is a sign of the cheese maturing too fast.It may need to be a couple of degrees colder to prevent this? I dont remember where I saw this info but I cane across it about 2 weeks ago,sorry I cant remember more info for you.Best wishes!
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