Stilton Blue Cheese: Success, it smells like foot rot!

[Bonemarrow]

You have a fully blue color in 5 days?? It has been 5 days for this first attempt blue. I did use half the recommended amount of culture in order to get (I hoped) a lighter tasting blue.

 

[passedpawn]

You have a fully blue color in 5 days?? It has been 5 days for this first attempt blue. I did use half the recommended amount of culture in order to get (I hoped) a lighter tasting blue.

I think it was 4 days. I left mine covered with that cheesecloth in the pic, which kept the outside very moist. Moist is where it's at if you're looking for mold growth.

I wouldn't worry at all. Just get them in a mostly sealed container where the moisture won't escape. If you have PR in the milk, and there's O2 and moisture, it should grow.

 

[Bonemarrow]

I rubbed it down as you suggested, it sealed just fine. Thank you. Will put it in a container to keep up the moisture and see how it goes. Will post a pic when it turns blue. Thanks again.

 

[Bonemarrow]

Developing nicely now. Should I have it wrapped in cheese paper at this stage? At what point might I vacuum pack it? Thanks

 

[Bonemarrow]

This is a photo for my previous post.

 

[passedpawn]

This is a photo for my previous post.

Wow, finally. It's actually blue. Mine are always greenish blue.

 

[passedpawn]

Developing nicely now. Should I have it wrapped in cheese paper at this stage? At what point might I vacuum pack it? Thanks

No, don't wrap! You need to get that cheese in a Tupperware container where the humidity will stay high. Blue cheese needs high humidity to develop.

 

[Bonemarrow]

Any salt water rubbing needed from this point?

 

[passedpawn]

Any salt water rubbing needed from this point?

Only if you get a lot of external mold.

 

[Bonemarrow]

Need a vinegar rub for this??

 

[passedpawn]

Need a vinegar rub for this??

I don't think so. That looks pretty good to me. I'd only rub it if it got a different colored mold. If you leave the PR on there it will protect it from all the others.

How are you storing that cheese right now? You must be keeping the humidity up to get that nice PR growth.

BTW, I'd be careful with vinegar. I've heard of people ending up with strong vinegar flavor in their cheese.

 

[Bonemarrow]

On a bamboo steamer tray, in a cracked plastic bag, temp is 50 degrees.

 

[Bonemarrow]

The interior, I don't think it is developing that fast. I think it is just that I had to cut it and now it is exposed.

 

[Bonemarrow]

The brownish mold is spreading and the second cheese has it as well. With the yeast smell of the other cheeses and the brown mold I would say moister is my problem. What do you think??