Hi there!

Ok, I matured my second blue in a plastic bag as suggested. It has been bagged for 1-5 months.
Today I decided to try it as it is the 3mth mark. The rind is grey blue and there is a light white mould on top of the blue rind.
The cheese smells quite musty - which I suppose is fair enough.

The blue veins on the inside are also blue grey.

The cheese is hard and quite crumbly.

Do you reckon we are ok to try it if we cut off the rind?

Cheers!

I’m obviously less experienced in cheese making.  I haven’t even tried mold ripened cheeses yet.  But it would seem to me that anything moldy WOULD smell musty.  And ripening it in a plastic bag would likely just enhance the “moldiness”.

taste, and enjoy, your tongue will tell you if it ok or not

Plastic bag ? who said to use that? bloomed cheeses need oxygen to mature, shouldn’t smell musty 9at least in my experience.

The plastic bag thing was suggested by a book. I wrapped the cheese in perforated foil (for cheese) and then wrapped loosely in a plastic bag so air could get in.
It was an experiment…. it was my cheese that was like a brick (see “should a blue cheese break a window” post)

I am just a bit wary of the wrong molds as I am not sure what is and isn’t safe….

We cut the rind off and tried it. It is a bit like a blue cheddar…..My husband loves it. I think its pretty average…..
but it was fun doing it and I at least bought a very ripe goats brie and a matured hard goats cheese to try in addition to my own. (Just in case mine didn’t work…. )

Right off to make more cheese…............

i use plastic bags with my blues and white mold cheeses

Gypsyoak , any picture to send to us?

Its the black and grey u want to remove and avoid. The more the merrier, good to hear your making more

Ok brilliant!!

photos errrrr…........ I discovered the other day that I am essentially a ludite so if I can work out how to put them on. I’ll do it!!

Have a great night!!

Hey!

I’m looking for this perforated cheese foil but can’t seem to find it. I have a Gorgonzola and a Stilton I need to wrap. Anyone know where to get the foil? I looked on Glendary and Ricki’s site…no luck.

I did buy some paper wrap for my washed rind cheeses and will use that until I can find the perforated foil. I did try perforating myself with bad results.

Thanks!
Heather

I got mine from http://www.cheeselinks.com.au

Hope this helps!!

I also got mine from cheeselinks (I was also told that bakewell paper covered by alfoil works well,) I will be wrapping my camemberts in bakewell paper/alfoil in a week or so ) made 6 x 450 gsm camemberts last Saturday.

Still waiting for mine to be checked out. I used regular foil then needled it all over on my small piece of Blue, just as an experiment.