Thought I’d introduce myself.

The name is Bill and I’m from SE Connecticut.

I had an interest in cheesemaking many, many years ago but could never find the resources to do it.  In time I forgot about it until I happened upon some cheese-making sites on the web this summer.  Since, I’ve been fiddling around.  I’ve made some feta, ricotta and mascarpone.  I tried cheddar a month ago, but apparently didn’t wax it good and it grew mold.  Still - after about 3 weeks it tasted wonderful and my grandson devoured it.

About a week and a half ago I started some blue cheese and this is how it looks today:

It’s sitting in a cooler at the bottom of my basement stairs where I keep it between 50 and 55 degrees before changing out the ice…no idea about the humidity as i don’t have a gauge yet.

And I just pulled about a pound of stirred -curd cheddar out of the press tonight.

I might try some more stirred-curd with horseradish I have as well as some smoked, sun-cured jalapenos I have.

Can you say I’m a bit hooked?

Hello,

Bill

Looks Great !! glad u came aboard

I was thinking of trying parmesan…but I’m not sure I can wait before eating it :(

Nice wheel of blue cheese, it looks so healthy….

good job

Thanks, Nabil.

I can’t wait to try it.

the blue color is so good

what did u use for blue mold?

I used P. Roquefort from New England Cheesemaking mixed in with the milk as called for in Ricki’s book.

However none of the directions (in the book or on the spore packet) explained how to set the spore properly so I just pulled it out of the freezer, measured it and added it.  I sent them an email later asking them to clarify this and they later responded that I should let the spore sit in about 1/4 c of milk for an hour.