My blue cheese after 3 weeks is developing a crust, multiple colors….

But it no longer smells like blue cheese. Is that normal? Does the crust smell “trump” the smell of what’s inside? 

Thanks.

Matt

Interesting question, which having never made a blue yet, I cannot answer, but am planning to, so the answer will be worth waiting for.  Caerphilly next on the list.  Then a blue.

As it drys out it gets les pungent.

What does the “Crust” smell like if not blue?

“bread” y? earthy?

Love the smell of yeasty bread. 

Love sour dough, ive added blue cheese to some of my home made breads and their Very yummy.

The crust molds die down after a while. I have two Stilton-likes in my cave and one has pink molds so smells very stinky plus just a hint of ammonia. I noticed that the blues are very smelly for the first couple months, then after that they smell more mellow and earthy.

The amonia is a sign of too fast a ripening, normally too warm a temp :(

Actually I think it’s because I wrapped it in foil for a while (I’m still unclear about this wrapping thing and when). I took it out of the foil because of the ammonia but now the crust has mellowed. My last one had a very slight ammonia smell but still tasted pretty good. My cave stays a constant 48 degrees so I just go with that…

I finally opened a store bought wedge of English Blue Stilton that I have had in the fridge for a couple of months.  Air tight sealed (vacuum packed).  Very taste.  I crumbled it on top of my veggies with dinner last night.  Really good over peas and corn.  It was a little saltier than I though that it would be, but I liked it.

Now I will have to make one sometime soon.

I’m still unclear about this wrapping thing and when

could someone run over the timescale for stilton.  I’m clear on the humidity to begin with but I’m not sure when it should be wrapped and in what

Theirs a vid i posted on utube that talks a bit about that (posted link some ware) depends on how your cheese is doing, moisture etc.The dont wrap it till its ripened and ready for shipping.

Theirs a vid i posted on utube that talks a bit about that (posted link some ware) depends on how your cheese is doing, moisture etc.The dont wrap it till its ripened and ready for shipping.

I found a video about commercial cheese making which was interesting but didn’t really answer the question.  was that what you meant?

The books talk about cheese wrap and stress that its not cling flim but don’t actually say what it is.

I found this on Google:

Cheese paper is comprised of 2 layers:
1.. The inner layer is a parafin coated (cheese side) thin white parchment paper bonded to…
2.. A 20 micron opaque White micro-perferated Polypropylene layer

The inner paper is designed to pull moisture away from the surface of the cheese and it’s parafin coating will keep the candidum mold from growing into the paper (which would result in tearing the surface upon opening)

The outer layer will allow gases to be exchanged while controlling the moisture loss .... Essentially allowing the white mold to remain active while not becoming excessive
 
also made up of 2 layers:
1.. An inner layer of thin sulphurized grease proof paper bonded to…
2.. A 20 micron Transparent micro-perferated Polypropylene layer

the sulphurized inner paper will pull moisture away from the surface of the cheese (trapping it between the 2 layers) and restrains the surface mold growth ... in addition it will prevent the very common problem of crystal formation which results in grainy or sandy rinds

The outer layer will allow gases to be exchanged while controlling the moisture loss
the transparent top coat allows the cheese to be seen through the thin inner paper which becomes somewhat translucent after wrapping
In both of these papers:

The objective is to absorb the moisture from the cheese surface during early ripening by soaking into the inner layer while the outer layer prevents excessive moisture loss

Towards the later stages of ripening, as the cheese prepares for market this moisture reserve is available to the cheese again

These papers are very specialized and will deteriorate if excessive moisture remains in the young cheese
If the inner layer becomes saturated with moisture the paper will begin to stick to the cheese and deteriorate ... This will become worse with overripe cheese ..i.e. high ammonia

...If the cheese is too moist plain waxed paper would be best until the moisture is reduced

i’ve never seen anything like that?  has anyone ever managed to find this stuff in the UK?