[Cheese] Hmm......No mold yet

[dean crabtree]

JOHN MURREN  wrote:  ". . . I also got a rather rank smell which was strong at first, and eventually subsided to just an "unpleasant" smell.  I have discourged mold growth on the rind with a few salt rubs, and I'm still aging it (now about 8/9 weeks). . ."
   
  John,
   
  Yeah, you can get some aroma's off a young blue that are not what you would have had in mind.  Most of the literature and postings ignore this issue, but you might look at (Jim?) Wallace's page at http://users.crocker.com/~jwallace/Cheese/Stilton/Stilton.html, which is also now mirrored on Ricki's site.  He talks briefly about the aroma coming off.
   
  Give it some time for the smell to settle down.  You might try lowering the humidity a bit to help the rind to dry somewhat.  Perhaps your curd still had a fair amount of whey and was a bit on the moist side before milling and salting.  I have found that Jack's step of pressing the bag of curd lightly between boards and before milling and salting to be a big help, especially with these small cheeses we make.
   
  Do your salt rubs cause the surface to moisten substantially, or just a bit?  Just curious.
   
  I would continue to flip the cheese daily, no matter what the "timetable" has you doing with it right now.
   
  Hope this helps,
   
  Dean C.
   
  ps.  For a fun little article about my favorite blue cheese, go to:  http://www.sicklesmarket.com/Gourmet%20Club/Items%20Archives/Stilton%20Cheese.htm, (that's too long of an URL so try this, http://tinyurl.com/cb5zt)

  pps:  I have seen some pictures and read some brief descriptions of a cheese originally from Germany, I think it was called camezolla or something like that.  It seems to be a bybid between camembret and gorgonzola.  Anyone tried this, or is it simply a happy mistake with blue mold leaping to a little soft cheese?
   
  ppps:  Isn't Gorgonzolla a 1950's Japanese monster movie? and Battlestar Gorgonzola an '80's sci-fi TV series?  (sorry, I couldn't resist)

		
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