Gorgonzola coming along fine

[passedpawn]

It's been in the cheese fridge a few weeks and is just now turning nicely blue. When it's totally covered, I'll pierce it and hopefully the internal interstitial spaces will fill in with the characteristic veins. I've smoothed the outside of this cheese, but the inside (I think) wasn't compressed much and should be full of air pockets to help spread the blue.

Back into the cheese cave.

 

[passedpawn]

Isn't she pretty! And, she's old enough for piercings

Actually, I forgot - probably should have pierced a week or two ago, but not a problem. Piercing once the cheese has gotten a little more solid allows keeps the holes open and allows O2 in there so that the pennicilium roqueforti will vein.

 

[cubalz]

Looking good. How does it smell?

 

[passedpawn]

Looking good. How does it smell?

It's in a 50F cheese cave, so at that temp it doesn't give off much aroma. I'll let it go for another month or two then cut a wedge and let it come to room temp. Then we'll know I've made these before and the results are predictable - it's gonna smell blue cheese

 

[shelly_belly]

Nice wheel!

 

[passedpawn]

Nice wheel!

Thanks. I forgot to mention, I added some annatto to this gorgonzola to make it a little yellow. I thought that would look nifty, with the blue veins. We'll see. I'll be cutting it in a month or so.

 

[Yooper]

Thanks. I forgot to mention, I added some annatto to this gorgonzola to make it a little yellow. I thought that would look nifty, with the blue veins. We'll see. I'll be cutting it in a month or so.

Well???????? It's been a month, and I'm dying to see a photo. I bet it's gorgeous!

 

[passedpawn]

Cut, and partially consumed. This is my first attempt at aging a cheese with natural skin (I usually vac bag them when they seem done). It came out a little dry.

I'll get some pics up here soon.

 

[AkTom]

It’s been 3 minutes!!! We’re still waiting. ;-)

 

[passedpawn]

It’s been 3 minutes!!! We’re still waiting. ;-)

Well???????? It's been a month, and I'm dying to see a photo. I bet it's gorgeous!

Sorry for the delay. Lunch snack today. One of my best efforts I think.

 

[Yooper]

Oh. my. goodness.

I think I just drooled on my keyboard.

 

[NeilMac]

Nice! been a while since I made cheese, want to make some blue for Christmas.

 

[passedpawn]

Derp. It's not a gorgonzola.

I have no idea why I put that as the title of this thread, but I was just looking over my records for this make and it's a Shropshire Blue. I'm no cheese expert, so I don't really know the diff, but that's what I made. It's super tasty, regardless the name. What's in a name? That which we call a cheese by any other word would smell as bleu.

 

[Staestc]

The annatto is a nice touch IMO! Just beautiful! Very nice Andrew!

 

[Daniele96]

Derp. It's not a gorgonzola.

I have no idea why I put that as the title of this thread, but I was just looking over my records for this make and it's a Shropshire Blue. I'm no cheese expert, so I don't really know the diff, but that's what I made. It's super tasty, regardless the name. What's in a name? That which we call a cheese by any other word would smell as bleu.

Well it could also be a type of gorgonzola: the "gorgonzola forte" cheese which is the most dry aged version. The most popular version in Italy is gorgonzola dolce (sweet gorgonzola) also called bergonzola or gorgo and is this on the photo.