[Cheese] Do I have a failed cheese here?

[JOHN MURREN]

Jack Schmidling <arf at mc.net> wrote:     JOHN MURREN wrote:

> I'm in the process of making my first blue cheese (using some real
> roquefort from an excellent French cave aged cheese as a culture)

If by culture, you mean to get the blue mold, this might work but if you 
did not use a lactic culture, you will not be very happy.
  
 
  Jack,
  Thanks for responding - Dr. F's recipe for Blue uses a buttermilk culture, which I'm assuming is a lactic culture - so that should be OK.
  
A ripening blue is not necessarily a pretty sight and don't expect blue 
anywhere outside the cheese. The blue is the mycelium in the cracks in 
side, not the sporangia color which is blackish brown.
   
  These developed a distinct green mold on the outside - but maybe I have a color ID problem - to me it looks very much like the color of the interior color of the Roquefort I used as a culture - whatever.  I've toned it down quite a bit with a vinegar wash, and re-salted them.

Ammonia smell can be good or bad depending on lots of things and how 
long it persists. In Cam and Brie, it usually means it's over the hill. 
In a Stilton, it probably means little if it is only outside.

js
   
  As I mentioned to Dean, I like the ammonia smell of a Stilton, and I'm a ripe cheese lover too - but the smell of these babies was not even close to something edible, unless some miraculous transformation was about to take place!
   
  Thanks Jack, I appreciate your comments.
  John




-- 
PHOTO OF THE WEEK: http://schmidling.com/pow.htm
Astronomy, Beer, Cheese, Fiber,Gems, Sausage,Silver http://schmidling.com

_______________________________________________
Cheese mailing list
Cheese at hbd.org
http://hbd.org/mailman/listinfo/cheese





-------------- next part --------------
An HTML attachment was scrubbed...
URL: http://hbd.org/pipermail/cheese/attachments/20060101/730238c8/attachment-0002.html