Just after Christmas and before New Year’s Eve, I made my first attempt at a proper blue cheese. Now a few days later it was time to check on the cheese and see if it was time to smooth or “rub up” the surface, to form a proper “sealed” rind.
But was there enough to call for unmoulding and smoothing?
I set up my iPad and my camera to record the smoothing process. It does get a bit blurry during the sped up section, but you can get the gist of the process. I used my curd knife to rub up, which proved to be easier than I thought it would be. The trick was to make sure that the cheese was at room temperature.
The directions say to age the cheese for 3-5 weeks at 10- 13 degrees celsius, during which a greyish rind will form. Once that happens I can pierce the cheese to allow some much-needed oxygen into the cheese to promote the blue to grow and form lovely veins. I can’t wait.
If you can think of another name for the cheese and not Stiltonesque, please feel free to comment. Happy New Year.