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You are here: Home / Recipes / Blue Cheese Rescue

Blue Cheese Rescue

20/04/2015 By Gavin Webber 4 Comments

As you know, I am not shy in trying new cheese making recipes.  Blue cheese is no exception.

I have Stilton down to a tee, but as for other blues you could call me a baby curd nerd.  I have tried a few, but with little success.

So over the weekend, I tried another blue cheese recipe that I modified slightly to increase the yield.  I won’t post it yet, because all did not go according to plan.

It was all going fine and dandy until I took the blue (that I named Le Petit Bleu) out of the hoops early this morning.  This is what I came home to this afternoon.  It was in desperate need of a blue cheese rescue!

blue cheese rescue

Instead of blue cheese, I had created blue pancakes!  So what to do?  Well I posted my disaster on my facebook page and someone came to the rescue with a brilliant suggestion.  Debra Allard from podcast episode 12 fame, suggested I mill the pancakes into thumbnail sized pieces, add 2.5% salt which I topped up with a teaspoon of salt.

Then using my tallest hoop, added the curds and will be turning, turning, turning, each hour until it forms a top and bottom.

I have turned it once since this photo was taken and the bottom has formed nicely.  Debra suggested that I keep it in the hoop turning often for the next 4 days until the blue mould starts to form, then put in my ripening box wrapped in foil into the cheese fridge at 10C.  She recommends unwrapping and piercing the holes at day 15 and 30.  The recipe said should be ripe in 90 days.

I have videoed the entire process, so have kept the footage aside for now in the hope it all works out.

I think I might just be able to rescue this blue cheese yet!

Addendum: If you are wondering why there haven’t been any podcasts of late, I lost my voice again and am slowly recovering!

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Filed Under: Recipes Tagged With: Blue, Technique

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About Gavin Webber

Gavin Webber is passionate about home cheese making. He loves to make cheese in his spare time and shares the techniques, videos, podcasts, and recipes with his fellow curd nerds!

Learn more about him here and connect with him on Twitter, Facebook, and Google+.

Comments

  1. Denise Torenbeek says

    10/01/2016 at 12:33

    Hi Gavin, I am new to your work and ecstatic to discover it as I have been cheese making in splendid isolation for decades, never even done a course. So I am eager to try your recipes and methods. Re your blue cheese pancakes, there is no starter recipe. Do you have a recipe for a cheese similar to a Blue Costello for example or a nice soft blue?
    I have used the Aldi blue ( my fav blue) for starter culture in a Stilton but it’s more crumbly than soft.

    Reply
    • Gavin Webber says

      12/01/2016 at 07:56

      Hi Denise,

      I am still yet to perfect the blue that I showed in that post. Keep checking the blog as I am working on a solution.

      Reply
  2. Emiliano Tatar, MD says

    30/04/2015 at 19:10

    Hi Gavin –

    I noticed your hoop in Blue Cheese Rescue looks like it's possibly a PVC pipe. Is that what it is? Do you often use these types of molds?

    Thank you,
    Emiliano

    Reply
    • Cheeseadmin says

      30/04/2015 at 22:14

      Hi Emiliano. Yes, it is PVC used for rainwater harvesting. Just be aware that some PVC pipes also contain lead, so just be careful what you pick up. I only use this type of hoop for blue cheese, with the rest being LDPE plastic type 2 food grade.

      Reply

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