No Blue For You! Second Attempt At Making A Blue Cheese.

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)

My Valençay moulds arrived.

My Valençay moulds arrived.

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.

It was easy to set up my double boiler start.

It was easy to set up my double boiler start.

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.

Like the last time the p roqueforti floated on the surface.

Like the last time the p roqueforti floated on the surface.

By the next morning it was mostly dissolved in the milk.

By the next morning it was mostly dissolved in the milk.

I ended up waiting 25 hours to cut the curd.  Not because they weren't ready, but because I was busy with my kids.

I ended up waiting 25 hours to cut the curd. Not because they weren’t ready, but because I was busy with my kids.

Next I was ready to start to scoop the cheese into the moulds and start the new blue aging.

The curd was amazing.

The curd was amazing.

I have never had such great curd from store-bought homogenized milk.

I have never had such great curd from store-bought homogenized milk.

Or so much.  It took me almost 2 hours to fill the moulds

Or so much. It took me almost 2 hours to fill the moulds

In the end I had to get a crottin moulds for the excess curd.

In the end I had to get a Crottin moulds for the excess curd.

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

Here they are salted with "Redmonds Real Salt" (Sea Salt with minerals) instead of the coarse salt I used last time

Here they are salted with “Redmonds Real Salt” (Sea Salt with minerals) instead of the coarse salt I used last time

I think my salting method may have been problematic, meaning with my desire to use less salt, I did not use enough.

About 5-6 days later I started to see little wisps of mould appear.

About 5-6 days later I started to see little wisps of mould appear.

There was a tiny speck of blue.  I had my fingers crossed that it would grow.

There was a tiny speck of blue. I had my fingers crossed that it would grow.

Now at two weeks, no blue had appeared.  I even pierced the cheese to see if that would help

Now at two weeks, no blue had appeared. I even pierced the cheese to see if that would help

It appears that the Geo had killed off the blue, or at least prevented it to grow.

It appears that the Geo had killed off the blue, or at least prevented it to grow.

Though there isn't any blue I have some nice wrinkles.

Though there isn’t any blue, but I have some nice wrinkles.

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.20140423-094429.jpg

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