My last attempt at making a blue cheese was a success, well in the sense that I got a blue cheese, but it was a salt lick. I wanted to make another, so I could “fix” my mistakes from the first batch. I had received some new moulds and I wanted to use them to change things up a bit. (All pictures taken with my iPad)
I decided to go with a semi lactic again, but this time I used full fat milk, first correction made. I used my single burner stove to heat the milk so it would be closer to the fridge I was using to ripen the milk.
After the milk reached temperature I added my cultures, including the p roqueforti, and then the rennet. Like the last time I covered the bowl with plastic wrap and put it into a 18 C fridge to ripen for 24 hours.
Next I was ready to start to scoop the cheese into the moulds and start the new blue aging.
They curd drained at room temperature over night and in the 18 C fridge for the rest of the day. Afterwards it was time to un-mould and salt them. I wanted to use way less this time as the others were quite salty
I think my salting method may have been problematic, meaning with my desire to use less salt, I did not use enough.
What could have gone wrong? I have some thoughts, based on my notes from the make.
- During the first make I used Geo 15 and this time I used Geo 17. Different strains grow at different rates.
- I think I did not use enough salt on the cheese. Switching to the new salt could have had an adverse effect on the blue growth.
Those are the two main ones I can think of. Still it is a pretty cheese and tasty too. I have tried the “Wrinkled Barrel” and it does have a hint of blue but still needs time to develop more flavour. I wrapped the pyramids and they are in the fridge, I will wait a week or two before trying them again.