[Cheese] Brian's Stilton & Gorgonzola

[dean crabtree]

Brian,
   
  Park the gorgonzola right next to his stilton buddy, and let nature will take its' course.
   
  Paula Lambert with her Mozzeralla Company in Dallas has launched a "delicate blue" that she calls Deep Ellum Blue (her factory is in the revitalized Deep Ellum neighborhood, which hosts blues clubs, as well as head banger clubs, it's quite the tourist destination).  Anyway, the Deep Ellum Blue is not innoculated but "washed" in mold.  If you look up her site, you'll see a picture where it is an open WET curd, with a blush of mold on one surface only.  She gets something like $15/lb for these very young cheeses.  She markets it as a blue cheese for people that don't like blue cheeses ("don't like blue cheese" -- communists all, I say)
   
  As far as the black mold on the cheddar, I don't know.
   
  All the best, 
   
  Dean

Brian <mavityre at comcast.net> wrote:
  Okey Dokey.

I made a Stilton on the 20th which is getting nice and moldy.
The Gorgonzola on the other hand which I made over 3 weeks ago is doing 
nothing in the way of moulding.
Is there anything that can be done to kick start it?

Also, my first cheddar has developed two small black mold spots under the 
wax. I cut out the spots and re-waxed but the mold is back in the same 
place.
Should I keep whittling away at the spots and re-waxing or is it a lost 
cause?

Thanks

Brian

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