Anyway, I have saved the milk I bought on last Friday for a cheese making session this Friday evening. I have decided to make a Farmhouse Cheddar or Caerphilly. Both have relatively short ripening times and are ready to eat within a month.
The Camembert that I made last week has white mould all over them. Here is a photo I took a few minutes ago;
Don't they look great? At the end of the week, I get to wrap them in foil (shiny side in) and leave them for another 4 weeks, and I am hoping the lines from the tray will disappear during that time. Then all four Camembert are ready to eat! The containers I bought were a good investment at $11 each. There has been no cross mould contamination on any of the other cheeses.
The first Stilton I made is very mouldy all over and I have wrapped it in foil with the ends exposed to encourage mould growth in the holes. It smells fantastic, and I want to eat it now!
As for the Stilton I made last week, it turned out to be a bit too dry and cracked in half. I have had to wrap it in foil early to get it to keep together. It is just showing signs of blue mould growth at the top of the photo, and should go crazy over the next week. I am hoping that by wrapping it tightly, it should still be OK, and I will just turn it every couple of days to help mat it back together.
You can see the crack better in this picture. I nearly cried, until I remembered watching how they wrapped Roquefort cheese in thick tin foil in France. Before I wrapped the cheese it was laying in half on the bottom of the ripening container. All in all a pretty good recovery, and this Stilton should be ready in about 10 weeks.
I think that after one of the ripening containers are freed up I will make a Castello Blue, which is essentially a Camembert with blue veins in it. I haven't found a recipe, but should be able to make it up as I go along. I believe that if I add the blue mould to the milk with the starter, make the Camembert, and then spray the out sides with white mould and punch a few holes in each one, we should achieve the desired effect. It will be at least a month before I give this a go. I will let you all know how it goes. Wish me luck, and happy cheese making one and all!