Bluebrie May 31 2014
Posted: 31 May 2014 11:45 AM   [ Ignore ]
Indispensable
Avatar
RankRankRankRankRank
Total Posts:  2415
Joined  2007-01-15

Ok so after some years :( I made a batch, sad to say it feals like starting from scratch and had some problems.
Started about 3PM

12L org 2% from the store $26
Roquefort and Brie culture added at 90F

I then turned the stove on to 1 to keep it warm, later when I checked the temp went to 101F, crap :(
Added my rennet (mistake, it was several years old).
When it got back to 90F I added more culture just in case. 9PM and still not solid, waited till this morning.
Not set, mixed up new rennet and waited 2 hours, didnt touch the temp, left at room temp F75.8
Milk has set and cut, gonna wait till it seperates real good.
Its cool since its been raining all day.

Who knows, might be the best one yet LOL

Image Attachments
P5318519_BlueBrie_01-640.jpg
 Signature 

The Cheese Hole

Profile
 
 
Posted: 31 May 2014 05:11 PM   [ Ignore ]   [ # 1 ]
Indispensable
Avatar
RankRankRankRankRank
Total Posts:  2415
Joined  2007-01-15

So far so good smile



 Signature 

The Cheese Hole

Profile
 
 
Posted: 01 June 2014 04:58 AM   [ Ignore ]   [ # 2 ]
Indispensable
Avatar
RankRankRankRankRank
Total Posts:  1450
Joined  2008-05-14

Guess it’s not like riding a bike, eh Neil?

I’m in the same position.  For some reason I haven’t made a cheese since I retired last year.  Strange, you’d think I have even more time; but somehow I never get around to it.  So kudos to you.  Maybe this will nudge me in the right direction.

 Signature 

Rich

Profile
 
 
Posted: 01 June 2014 10:59 AM   [ Ignore ]   [ # 3 ]
Indispensable
Avatar
RankRankRankRankRank
Total Posts:  2415
Joined  2007-01-15

LOL, no, plus i forgot what equipment I got. I could have pressed it last night instead of waiting. it was this while I was in bed that i realized i had a press LOL.
The Curds are a bit spongy :( no bad smell so see how it does. Put in brine for 2 hours.

Image Attachments
_6014290_Press-04-640.jpg
 Signature 

The Cheese Hole

Profile
 
 
Posted: 01 June 2014 02:46 PM   [ Ignore ]   [ # 4 ]
Indispensable
Avatar
RankRankRankRankRank
Total Posts:  2415
Joined  2007-01-15

pressed and ready to age smile

Image Attachments
_6014291_BlueBriePressed-05-640.jpg
 Signature 

The Cheese Hole

Profile
 
 
Posted: 02 June 2014 05:00 AM   [ Ignore ]   [ # 5 ]
Indispensable
Avatar
RankRankRankRankRank
Total Posts:  1450
Joined  2008-05-14

Yep, you are out of practice.  That just doesn’t look as good as what you used to produce.  Good thing looks and taste are two different things.  Now just don’t forget it in the cave!

 Signature 

Rich

Profile
 
 
Posted: 02 June 2014 11:40 AM   [ Ignore ]   [ # 6 ]
Indispensable
Avatar
RankRankRankRankRank
Total Posts:  2415
Joined  2007-01-15

LOL, that is a problem, forgetting what I have in the bottom of the fridge.
Will try and make another one soon.
smile

 Signature 

The Cheese Hole

Profile
 
 
Posted: 07 June 2014 03:17 PM   [ Ignore ]   [ # 7 ]
Indispensable
Avatar
RankRankRankRankRank
Total Posts:  2415
Joined  2007-01-15

Wraped it in paper a few days ago so keep it till XMas. Hope to make a pure Blue next, dont know how much diff the Org milk will make to regular.

 Signature 

The Cheese Hole

Profile
 
 
Posted: 27 December 2014 05:02 PM   [ Ignore ]   [ # 8 ]
Indispensable
Avatar
RankRankRankRankRank
Total Posts:  2415
Joined  2007-01-15

Cracked this cjeese on Xmass Eve. Verry buttery first taste, it then got a spicey after taste with a hint of blue.
The was the first after a long absent and forgot allot so Im very surpised it did turn out, not as mild as I wanted too but it worked.


 Signature 

The Cheese Hole

Profile