Yes, I use store-bought aluminum foil and wrap it tightly to create a seal. I store it in a fridge that is set to just above freezing—around 35 or 36 degrees F. And, I wish I could leave it for 5 or 6 months, but always end up eating it after 2 or 3…

Thanks a lot Rick, I am going to give it a try.

Cheers
Andrew

Photo of Blue a few days after scaping. The rind is now hardening and it is about time to wrap tightly in foil and then age at a low temperature for as many months as I can stand…

LOL, looking forward to seeing the inside :D

Wrapped this cheese tightly in foil today and turned the fridge down to about 37°F. Will now let it age for a couple of months.

I couldn’t stand it any more, so we cut into this cheese. It has a nice strong blue cheese flavor, although it is not as marbled with blue as much as I had hoped. I’ll get a photo and post it soon.

Photos of the blue…

Rick, have u tried doing a blue with out pressing? the one I posted came out so well and its basically gravity pressed, so nice airspaces inside to create the mold. Def the way Il be doing my Blues.

Guys:

BRIE MOLD “p.candidum” 

can we use brie molds from purshased ready made brie and take some white mold and add it to curds‚ like we do in blue cheese??

Yes, thats what I was doing for the first 9 months of cheese making, just make sure its not contaminated.

in the old times with no ready made culturs and powder molds (p.candidum, and rokrort)

How did they do this cheeses ?  Brie and Blue

I read once that the cheese from raw milk is able by natural to develop such molds on surface..

the cheese green which i post its recipt , when i forget it in the fridge in plastic cover, i found natural blue and white molds on it, i taste it it was real !!!

what is flora and fauna is it related to mold in anyway ?

They achived this my finding out that some caves carry this mold, so they stored it in their then started refining cultures. In Spain they have made cheese from a thistle that acted as a natural rennet and added flavor to the cheese. So allot of cheese are developed from the local resources that develop their own unique character. Their are some great Cheese videos, “Cheese Slices I II” highly recommended.

look this is my first natural blue cheese, out from raw goat milk.

any comment will be appreciated, is it look healthy blue cheese, it is 3 weeks old only

Looks great !

Nabil - 12 July 2007 07:41 AM

look this is my first natural blue cheese, out from raw goat milk.

any comment will be appreciated, is it look healthy blue cheese, it is 3 weeks old only

updated pic