Jennifer, that *Full Moon Blue* is an *AMAZING* cheese ! That's a blue cheese to die for, in the best metaphorical sense. I bet it tastes incredible!?!?! I'm seriously considering taking up home cheese making. My primary reason for doing so is being able to afford good cheeses on a sub-poverty level budget. I have truly missed being able to purchase St. Marcellin, Brie, Camembert, well-aged cheddars, and any type of blue cheese since I have fallen on harder times. I've been consuming a high ketogenic, primarily meat diet for about 6 months now, and I have dropped from 304.6 pounds in late November of 2023, to 265.2 pounds a couple of days ago when I last weighed myself. I've still got approximately 100 pounds, perhaps 105 pounds, before I reach my theoretical, target, supposedly *•normal weight •.* Eating my own homemade cheeses would definitely help with opening up the number of taste sensations over a meat centric, Carnivore style of eating. Anyway, thanks for the cheese making videos and for having your own unique way of expressing yourself as a cheese maker! It's much appreciated from an fat old man who once worked in professional bakeries and restaurants.
That "grainy" bit is very similar to a D'Auvergne. It looks good to me, and Gavin is spot on when he says that other cheesemakers would kill for that amount of veining. I know I would. You didn't do a hard press, and that's why you have the voids which allowed the blue to spread. Well done you.
It looks great. It reminds me of Bleu de Gex which has a lot of blue veining. You can actually vacuum seal blue cheese once it has finished aging or developing internal mold. I vacuum pack my leftover blue cheese and it can last for many months without developing ammonia. The blue mold just goes dormant, turn tan and then return to normal once exposed to oxygen. You said it is earthy which means it doesn't have that typical sharp blue flavor found in Danish blue or Roquefort. You can achieve that flavor by wrapping a blue cheese in aluminum foil at day 20-25 just like Roquefort or Danish blue then age it until at least 2 months old. Mine gets the typical blue cheese flavor at 40-50 days old (I wrap at day 20 then age until 40-60 days). Btw if you do vacuum seal blue cheese, use the soft setting in your vacuum sealer so the moisture in the blue cheese won't get sucked out.
Thanks for chiming in with your experience! I think I may need to vac-seal a wedge just to see for myself how it changes without, and then with, oxygen. So fascinating! Question: after you wrap it in foil, are you aging it at fridge temps or warmer? Right now I have the half wheel wrapped in foil and stored in my fridge.
@@jmilkslinger It will still age while vacuum packed. I've had young blues that develop nicely while vacuum packed. I age it in a regular fridge with a temperature of 42-50 f. The temperature isn't consistent because I use it a lot and it is old. You should try making that blue cheese again but age it differently. Pierce at day 3, pierce again at day 10-12, scrape off the surface mold or wash with 3-5% brine at day 20-25 before wrapping it in aluminum foil and age it in your cheese cave until it is 50 to 60 days old. That method consistently gives me a blue cheese that has a blue flavor similar to Roquefort and Stilton with slightly sweet and salty taste and intense umami. From my observation, the blue mold behaves differently when it is low in oxygen and seems to ripen the cheese at a faster rate therefore better flavor, texture and taste in a short amount of time. I also noticed no ammonia smell. Natural rind blue cheese tends to ammoniate a lot faster.
Yes..blue cheese is supposed to have that much blue...the more blue the better. It should be wrapped in foil..and stored in the fridge...wow looks soooo good.
Hello, I find the type of cartoon very interesting because it was taught very realistically (workshop). I made a cheese with alfalfa seeds and dried oregano leaves
Absolutely gorgeous cheese. I would love to serve it over some form beef: hamburger, steak, whatever. You should be thrilled with it. The one attempt at blue that I tried the cheese liquefied. I should have salvaged it into a blue cheese dressing at that point, but it was supposed to go another month. It eventually took on a funky smell and got tossed.
I think you need to put some steel plate or something to have the cheese a bit higher so it can breathe, make it more easy for you if you skip turning once a while. Perhaps those plastic things you get when you order pizza ? couple of them which you can tie them with string to the net and use it regularly.
That looks amazing!! I was curious how it would turn out since you brined it. I wonder if brining it helped with the blue spread. I cut into my stilton and a camblue last week and they turned out good too
Great video! It looks amazing! I made my first blue cheese this year with the Blue By You recipe and it turned out amazing! We just finished up the last of it by making a kefir blue cheese dressing that my kids love with veggies. I just made another batch and am hoping to achieve similar results. I had only pierced it once and didn’t get as much blue veining as you did but the flavor was out of this world good! I have a good friend, who makes cheese as well, who is still raving about it. I will try piercing it a few times this round and see what difference it makes. Thanks for the video!
Making a blue cheese is so exciting and satisfying! I want to make another soon, this time with a creamier, whiter paste. I'll look up the "Blue By You" recipe. xo!
New cheese maker here 🥰 I’ve been binge watching your cheese videos! Quick question: I’m hoping to attempt my first blue soon, and wondered if you had any tips for keeping the blue mold from spreading? I’m slightly terrified.
I understand the terror!! But the truth is, I was probably more worried than I needed to be. Things to consider: *If other cheeses are vac-packed, they're safe. *If/when vac-packed cheeses aren't properly sealed and do get a little blue on the ouside (which just happened with one of my Goudas), the blue washes right off and the cheese if PERFECTLY fine. *The danger zone is if you're making/airdrying other cheeses at the same time (and they don't have a firm rind yet) that you're making the blue cheese, then the blue may mess with them. But if your cheeses have a rind, then the blue should stay on the outside. *Washing unwanted blue molds from cheese rinds with a light salt brine helps control the situation tremendously. *Have individual aging boxes (and locations, if possible) for mold cheeses --- white, blue, b.linens. I kinda think of them as quarrelsome, introverted siblings who do best when given as much alone time as possible. Despite best efforts, they'll clash occasionally and will need to be resorted, but it's (probably) not the end of the world. 😉
@@jmilkslinger haha you’re hilarious! Love this sibling comparison 😆 Thanks for the great tips! I’ll be recording them in my notebook. I’m getting more and more excited! Eeeeeeee!!!
No. The blue needs oxygen in order to develop. However, once the blue has fully developed, you can vac-pack the cheese to store it. But bear in mind that the blue mold will gradually (over a couple months) turn brown as it dies; it won't be as pretty, but the flavor should be still pretty good.
@@jmilkslinger I have never considered the possibility of becoming a social media stalker but we are talking cheese, lots and lots of cheese, dinnae encourage me rofl :P
Jennifer, that *Full Moon Blue* is an *AMAZING* cheese ! That's a blue cheese to die for, in the best metaphorical sense. I bet it tastes incredible!?!?!
I'm seriously considering taking up home cheese making. My primary reason for doing so is being able to afford good cheeses on a sub-poverty level budget. I have truly missed being able to purchase St. Marcellin, Brie, Camembert, well-aged cheddars, and any type of blue cheese since I have fallen on harder times. I've been consuming a high ketogenic, primarily meat diet for about 6 months now, and I have dropped from 304.6 pounds in late November of 2023, to 265.2 pounds a couple of days ago when I last weighed myself. I've still got approximately 100 pounds, perhaps 105 pounds, before I reach my theoretical, target, supposedly *•normal weight •.*
Eating my own homemade cheeses would definitely help with opening up the number of taste sensations over a meat centric, Carnivore style of eating.
Anyway, thanks for the cheese making videos and for having your own unique way of expressing yourself as a cheese maker! It's much appreciated from an fat old man who once worked in professional bakeries and restaurants.
That "grainy" bit is very similar to a D'Auvergne. It looks good to me, and Gavin is spot on when he says that other cheesemakers would kill for that amount of veining. I know I would. You didn't do a hard press, and that's why you have the voids which allowed the blue to spread. Well done you.
WOW! That looks like a perfect Roquefort to me. I’m so glad the algorithm introduced me to you channel. I’m learning so much from you, thanks.
I hated Blue Cheese when I was young, but now I love it.
Watching you enjoy that blue cheese made me so happy!!! I adore blue cheese and I was wishing I could taste it with you ❤
Oh god, I am thinking of having a large chunk of lamd steak with melted blue on it as meal. Wow.
It looks great. It reminds me of Bleu de Gex which has a lot of blue veining. You can actually vacuum seal blue cheese once it has finished aging or developing internal mold. I vacuum pack my leftover blue cheese and it can last for many months without developing ammonia. The blue mold just goes dormant, turn tan and then return to normal once exposed to oxygen. You said it is earthy which means it doesn't have that typical sharp blue flavor found in Danish blue or Roquefort. You can achieve that flavor by wrapping a blue cheese in aluminum foil at day 20-25 just like Roquefort or Danish blue then age it until at least 2 months old. Mine gets the typical blue cheese flavor at 40-50 days old (I wrap at day 20 then age until 40-60 days). Btw if you do vacuum seal blue cheese, use the soft setting in your vacuum sealer so the moisture in the blue cheese won't get sucked out.
Thanks for chiming in with your experience! I think I may need to vac-seal a wedge just to see for myself how it changes without, and then with, oxygen. So fascinating!
Question: after you wrap it in foil, are you aging it at fridge temps or warmer? Right now I have the half wheel wrapped in foil and stored in my fridge.
@@jmilkslinger It will still age while vacuum packed. I've had young blues that develop nicely while vacuum packed. I age it in a regular fridge with a temperature of 42-50 f. The temperature isn't consistent because I use it a lot and it is old. You should try making that blue cheese again but age it differently. Pierce at day 3, pierce again at day 10-12, scrape off the surface mold or wash with 3-5% brine at day 20-25 before wrapping it in aluminum foil and age it in your cheese cave until it is 50 to 60 days old. That method consistently gives me a blue cheese that has a blue flavor similar to Roquefort and Stilton with slightly sweet and salty taste and intense umami. From my observation, the blue mold behaves differently when it is low in oxygen and seems to ripen the cheese at a faster rate therefore better flavor, texture and taste in a short amount of time. I also noticed no ammonia smell. Natural rind blue cheese tends to ammoniate a lot faster.
@@destroy4929 Thank you!! Making mental notes...
That big one looks as if it could make an excellent Blue Cheese Dressing!!!
Yes..blue cheese is supposed to have that much blue...the more blue the better. It should be wrapped in foil..and stored in the fridge...wow looks soooo good.
Hello, I find the type of cartoon very interesting because it was taught very realistically (workshop).
I made a cheese with alfalfa seeds and dried oregano leaves
Absolutely gorgeous cheese. I would love to serve it over some form beef: hamburger, steak, whatever. You should be thrilled with it.
The one attempt at blue that I tried the cheese liquefied. I should have salvaged it into a blue cheese dressing at that point, but it was supposed to go another month. It eventually took on a funky smell and got tossed.
that big cheese looks awesome, good job
Try it with Orange marmalade its amazing together
This was amazing Jennifer thanks
I made a blue cheese. It was good and I spooked myself out of eating too much. Now, I know there was nothing wrong with it.
Yours looks awesome.
A big part of home cheesemaking is learning not to spook oneself, ha!
I think you need to put some steel plate or something to have the cheese a bit higher so it can breathe, make it more easy for you if you skip turning once a while. Perhaps those plastic things you get when you order pizza ? couple of them which you can tie them with string to the net and use it regularly.
That's a good idea!
Looks beautiful!
Very helpful video. I just started a gorgonzola. Hopefully it will get luscious and creamy inside.
That looks amazing!! I was curious how it would turn out since you brined it. I wonder if brining it helped with the blue spread. I cut into my stilton and a camblue last week and they turned out good too
I love blue cheese this one looks fantastic ❤
Great video! It looks amazing! I made my first blue cheese this year with the Blue By You recipe and it turned out amazing! We just finished up the last of it by making a kefir blue cheese dressing that my kids love with veggies. I just made another batch and am hoping to achieve similar results. I had only pierced it once and didn’t get as much blue veining as you did but the flavor was out of this world good! I have a good friend, who makes cheese as well, who is still raving about it. I will try piercing it a few times this round and see what difference it makes. Thanks for the video!
Making a blue cheese is so exciting and satisfying! I want to make another soon, this time with a creamier, whiter paste. I'll look up the "Blue By You" recipe. xo!
New cheese maker here 🥰 I’ve been binge watching your cheese videos! Quick question: I’m hoping to attempt my first blue soon, and wondered if you had any tips for keeping the blue mold from spreading? I’m slightly terrified.
I understand the terror!! But the truth is, I was probably more worried than I needed to be. Things to consider:
*If other cheeses are vac-packed, they're safe.
*If/when vac-packed cheeses aren't properly sealed and do get a little blue on the ouside (which just happened with one of my Goudas), the blue washes right off and the cheese if PERFECTLY fine.
*The danger zone is if you're making/airdrying other cheeses at the same time (and they don't have a firm rind yet) that you're making the blue cheese, then the blue may mess with them. But if your cheeses have a rind, then the blue should stay on the outside.
*Washing unwanted blue molds from cheese rinds with a light salt brine helps control the situation tremendously.
*Have individual aging boxes (and locations, if possible) for mold cheeses --- white, blue, b.linens. I kinda think of them as quarrelsome, introverted siblings who do best when given as much alone time as possible. Despite best efforts, they'll clash occasionally and will need to be resorted, but it's (probably) not the end of the world. 😉
@@jmilkslinger haha you’re hilarious! Love this sibling comparison 😆
Thanks for the great tips! I’ll be recording them in my notebook. I’m getting more and more excited! Eeeeeeee!!!
Have you attempted the English Blue Stilton Cheese yet?
Contemplated, yes; acted, no 🙃
Have you made blue cheese dressing with it.
Yup!
What a massive beautiful cheese!
Could this be vacuum sealed to age?
No. The blue needs oxygen in order to develop.
However, once the blue has fully developed, you can vac-pack the cheese to store it. But bear in mind that the blue mold will gradually (over a couple months) turn brown as it dies; it won't be as pretty, but the flavor should be still pretty good.
@@jmilkslinger you know there's a vacuum seal bag for aging meat that lets the meat breath hmmm? Might be interesting?
I did not!
@@jmilkslinger these bags are not a oxygen barrier. I don't know sounds like experiment time? Lol
@@jmilkslinger oxygen and moisture permeable
Sometimes we are our own worst enemies
Get a 1 dollar tootbush to brush off the mold?
That would work! (A few months back I bought a soft veggie brush that has been working much better.)
😀😀😀👍👍👍
Marbling looks nice but its too dry.
I dont like blue cheese becuase of the taste
bit late but market it to me or maybe adopt me, cheeeeeeeeeeeeese
I've got a new one in the cave --- come on over!☺
@@jmilkslinger I have never considered the possibility of becoming a social media stalker but we are talking cheese, lots and lots of cheese, dinnae encourage me rofl :P
Now you can cook some pasta (penne) with a blue cheese sauce for your son he will enjoy it