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by **Paul Kribs** » Wed Feb 21, 2007 6:02 pm

Rik posted a recipe aimed at me, but I've not got into the cheese making........ yet.

http://forum.sausagemaking.org/viewtopic.php?t=2092

Regards, Paul Kribs

by **BlueCheese** » Wed Feb 21, 2007 6:56 pm

Was similar to what I was going to do. Dont understand why doing 2 batches in 2 days. LOL, reread it 4 times.
I was going to press the curds slightly then cut them the next day and then repless them lightly again intro shape.

by **BBQer** » Wed Feb 21, 2007 7:14 pm

The first batch of curds is drained for 1 day. The second batch for 1 hour. The 1 hour batch lines the bottom, sides and top of the mold with the 1 day in the center.

Is it to aid in drying the cheese - starting with a drier center? Or would the blue mould need a wetter curd to develop in? Only thing I can come up with. :oops:

by **BlueCheese** » Wed Feb 21, 2007 7:43 pm

http://www.diwinetaste.com/dwt/en2006037.php

Interesting detailed readup in the process, they talk about layers but thats it.

by **jpj** » Wed Feb 21, 2007 8:47 pm

the curds in the interior have a different acidity and a more open texture than the exterior curds
http://www.cheesemaking.com/includes/mo ... index.html

by **BlueCheese** » Wed Feb 21, 2007 9:19 pm

Thanks!
Dont know how I missed that, been on their site before and grabed stuff.
So I will work on the "Pie" principle

lol.
cant wait, wish i had my own cow.

by **BBQer** » Wed Feb 21, 2007 11:42 pm

Ah, that's it then. Didn't even occur to me, but I am rather new at this cheese thing. :oops:

Learn something new every day!

by **BBQer** » Thu Feb 22, 2007 3:50 am

Forgot the important part -- that does...what? Allows the mould to permeate the cheese easier?

by **BlueCheese** » Thu Feb 22, 2007 3:56 am

it could incubate the curds better,?.The interior being more acid could create the bloom quicker.

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Buttering and Ricotta.

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