1st 2 are wrapped and in the fridge.
2nd 2 have started to mould over but some blue spots have appeared and seem to be under the white. When rgwwhite is scrapped back the blue looks worse and leaves a yellow/orange tinge to the part i removed it from..
Keep and enjoy a blue brie or kill it before it kills me?
What? No curds?
20 posts
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by The_blue » Thu Dec 31, 2009 6:54 am
It's not got any worse 2 days on 
This cheese making lark is a pain! I've now got 8 small bries from just started to almost ready and i've no idea if the recipie is any good
My 1st stilton on the other hand has turned blue over night and smells fantastic!
This cheese making lark is a pain! I've now got 8 small bries from just started to almost ready and i've no idea if the recipie is any good
My 1st stilton on the other hand has turned blue over night and smells fantastic!
- The_blue
- Registered Member
- Posts: 27
- Joined: Wed Oct 28, 2009 2:44 pm
by The_blue » Wed Jan 06, 2010 8:44 am
Bah!
Just tried the 1st one and it's bitter as hell
Very runny in the middle as well. The 1st taste is ok but it's followed by a bitter/sour after taste.
Tried the Blubrie in panic and thats fine but under mature.
Any ideas. Guess the crap curd start didn't help.
Just tried the 1st one and it's bitter as hell
Very runny in the middle as well. The 1st taste is ok but it's followed by a bitter/sour after taste.
Tried the Blubrie in panic and thats fine but under mature.
Any ideas. Guess the crap curd start didn't help.
- The_blue
- Registered Member
- Posts: 27
- Joined: Wed Oct 28, 2009 2:44 pm
by The_blue » Fri Jan 15, 2010 10:02 am
Blubrie was better, eddible but still slightly bitter
incidently the battle between blue and white mould ended in a masive victory for white. It gained 99% of the surface area.
Got another batch coming up with the same recipie but the new batch is 9g salt per cheese. Hopefully that will help.
Only thing i can find on bitterness is lack of salt.
Anyone know anything else?
incidently the battle between blue and white mould ended in a masive victory for white. It gained 99% of the surface area.
Got another batch coming up with the same recipie but the new batch is 9g salt per cheese. Hopefully that will help.
Only thing i can find on bitterness is lack of salt.
Anyone know anything else?
- The_blue
- Registered Member
- Posts: 27
- Joined: Wed Oct 28, 2009 2:44 pm
20 posts
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