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Bloomy Goat Blue with Taste Test

Jun 04, 2021
G'Day Curd Nerds, today we're making a Bloomy Goat Blue Chevre. Umm, it's a variation on the traditional Chevre and a bit like Valençay, so I got part of the recipe from one book and part of the recipe from another book, so I'll call it my Blue Bloomey Goat. There you go for lack of another word, so we'll see how it turns out. It has the addition of aromatic mesophyllum, it has Penicillin candidum, it has Geotrichum candidum and it also has Penicillium roccaforte, so a whole combination of molds, and we'll see what happens with the cheese anyway, so let's continue with the video. .
bloomy goat blue with taste test
So the ingredients are: So we are going to bring the milk to 22 degrees Celsius. Which is 72 Fahrenheit. So this is a pretty low temperature. To make cheese. I think that's where we go with our


mold culture. I'm using the Mad Mille bag. It actually has a combination of aromatic and Penicillium roccaforte, I'm just spreading it all over the top. He opened the package too. Just to make sure I got all the bits out now you only have 1/8 teaspoon of aromatic mixed with a small amount of


mold so what I had to do was add an extra envelope of mesophilic aromatic which is another 1/ 8 teaspoon, so I took my quarter teaspoon of aromatic mesophile.
bloomy goat blue with taste test

More Interesting Facts About,

bloomy goat blue with taste test...

So for the other molds, I just used the pure mold powder. And you'll see it in a second, pulling out the last of the aromatic. So the next Mold is penicillin candidum, so this is a quarter of a teaspoon and then the last but not least, Geotrichum candidum, which is 1/64 of a teaspoon. There we go, there it is, Geotrichum this actually adds a This helps prepare the surface for the Geo ah. for penicillin candidum In addition to adding the ash as we will see later. Okay, so we let it rehydrate for five minutes, so after the five minutes are up we're going to give it a good stir and mix all those molds together. and starter cultures in


bloomy goat blue with taste test
So stir well for about a minute, trying to stir mostly from top to bottom. After we have stirred it well, we add the next ingredient to make sure the milks move when we add the other liquid ingredients and we add the calcium chloride now. And this will help with the curd. So stir well too, for about a minute, making sure it mixes well with the milk. And then the final ingredient. , which is Rennet! So I'm going to add the diluted rennet in there. It has been diluted in a quarter cup of dechlorinated water; If you use chlorinated tap water, you will find that it inhibits the action of rennet.
bloomy goat blue with taste test
So the temperature has gone up a little bit there, a degree, a degree and a half more than it should be. But it's okay. The next step is very easy and requires little maintenance at this stage. They give the round a good stir. Not more than a minute because otherwise it will start to coagulate and start splitting the milk. So we're going to let it sit now off the heat at room temperature for eighteen to twenty-four hours, so between 22°C and 72 degrees Fahrenheit, then. It's 22 degrees Celsius So after a day, this... mine took 24 hours, I saw little pools of whey on the top.
I made a pretty sloppy clean break, but couldn't really wait much longer. You will see the end of the video. tips on where I think I went wrong Anyway, let's take chips or slices of curd and place them in our two 6cm... 7cm Camembert molds, which is three inches I think! And you can see what I thought about at this stage. I was headed for disaster, a good part of the curd was quite runny. You can see it leaking out of the bottom of the molds. It doesn't look good now, the good thing is that there was a bit of solid curd under that little top layer, but I did it.
Lose a little down the sink as you can see there? The reason for this is that I didn't use enough rennet. You should have checked the IMCU quantity. So I'm only using 200 IMCU of rennet in the recipes... or one of the recipes I made for this used 300 IMCU or 280 IMCU, so it must be a little stronger, so instead of a quarter teaspoon , I should have added 3/8, so that's another eighth of a teaspoon more. Now what you do here is you go ahead (laughs), keep calm and make cheese like... so I love my book on how to make cheese.
So yes. I just let it shrink a little and then put a little more on top so the curd was pretty tight and a lot tighter near the bottom so it didn't leak everywhere. So, since it was shrinking about every 30 minutes, I did this and put a few more slices on top to help it shrink into


's milk. It's very... I won't say it's difficult to work with, but if I had added a little more rendering it would probably still be very difficult, so there's another 30 minutes later and you can see it shrunk a little bit, so I don't need a couple of slices more on top.
Keep doing this until there is no more curd left on the bottom. So another 30 minutes later, shrunk a little more, add more slices on top. I just didn't want to rush this part for you Curd Nerds because I really want to see how long it takes to make this cheese, I didn't want to skip any bits so this was finished in the course. approximately, I would say about six hours. Well, I have it all there and once the molds are full, don't add any additional molds, so we'll let it drain overnight, so this is the next day, and You can see it's reduced quite a bit.
Umm It has become a little firm on top and is still quite runny. Umm It's not liquid. It's not as firm as it should be, so I'm going to clean the cheese board I'm using with just hot tap water. I'm going to remove all the excess cheese because we're going to use this now to flip the molds. every two hours just to start. So I just make sure the area is clean again. It was a clean sponge. It wasn't last night's dishes or anything like that. So now I'm going to place the board down there. Now I went "UMM and ARGH" or hemmed and hawed or whatever you want to call it.
I couldn't function at all. How was I going to turn these little babies around. So first of all, I thought, well, I'll be smart and grab them by the top and turning them over I thought no. They are too delicate so that just won't work. And I thought about grabbing the board, not turning it, and I thought argh. Normally, I'll have two of the same boards, but Kim was using the other board for something at the time, so I couldn't use it anyway, so. What I decided to do was remove them, put the bamboo mat on and just place them on top.
Just lift it up a little. So there wasn't too much pressure and then for the next one, just flip it over. So do this every 12 hours for the next four or five days. Mine took about four days to drain enough, probably about half the size as you can see there. This is four days later. Now we are going to salt the cheese. So we'll use one teaspoon on the top and bottom, so two teaspoons of fine salt across the entire surface. I just did it up and down and then rubbed it with my hands for the rest, so it's a teaspoon on top of that and then another teaspoon on top of the second one and rub a little bit.
It's still quite wet at the moment and they absorb the salt very easily, so now I'm going to turn them over; very delicate so be careful NOT like this Yes, I was a slippery little fool. Anyway, remind me of the snails, so we put another teaspoon on the bottom, which is now the top, if that makes sense. And then in the second. So, that's two teaspoons of fine salt all over the cheese, on top and out of reach. In fact, I also rubbed the sides with the salt left on my hands, it seemed to be enough, no problem.
So you let them sit for 10 minutes just for the salt to absorb. Once the 10 minutes are up. I simply transferred them to the draining mat that I am now going to use in the cheese box. Notice that in a small mold I just added another teaspoon of fine salt and then I have this French ash which is a vegetable ash, and I'm using a tablespoon and a half of French ash to put it in the mold. the 1 teaspoon of salt that I put in there So just put it so it's a level tea... one tablespoon, and then I have half a tablespoon in this ring here somewhere Find it... there we go, so 1/2 tablespoon and We also put it in the Ramekin.
And... Ash is a very messy thing, as you can see now, don't forget to seal it right away in case you drop it and all the ash flies everywhere, so I just sealed the top again. I'm wearing gloves. So stir a little bit, so I'm stirring in the ash and the salt, very important for the next step. And try to put it in your cheese at this stage anyway. That is what it seems. It looks like activated charcoal, okay, so I have a tea ball here that you normally put tea leaves in, but to collect a little bit of ash in the tea ball, then we let it close.
Then we will use it to sprinkle. Ash all over the top of the cheese. What does ash do? Does it actually reduce the pH of the surface of the cheese? Ash is an alkali, so it is quite natural, which is why Lowe's now reduces the overall acidity of the cheese. This is good because Geotrichum candidum and Penicillium candidum need a less acidic surface to grow properly, so we use ash and a little salt which helps with flavor, preservation and that sort of thing. I've done the top, you can just pat the ash gently to get it flying there anyway, so just pat it gently.
I thought this was a bit of a disaster, but in the end it seemed to work in black. Ash on you anyway, so pick it up and hold it as best you can. We can see how moist these cheeses still are. This is after four days, four and a half days of drainage anyway. The ash took away some of the moisture. We're going to pat it, then flip it somehow, and then sprinkle a little more ash and salt mixture over the cheese. Now the ash doesn't add any flavor or anything like that. Just like I said, allow the pH of the surface of the cheese to be fine, that's a pretty good layer.
What if you have too many spaces and want a little more ash to go away? And dip a little deeper in there A little deeper on the surface Whatever you do, don't squeeze the cheese ball because all the ash will fly everywhere. anyway, it seemed to have done the top and the sides or the circumference and stuff, so quickly wash it anyway to do the bottom, which is now the top of this one. Now you won't need much, and I don't need more ash than what was prescribed in the recipe, so sprinkle it, so that there is an even layer on top, pat it.
There we go, beautiful, that one is finally ready. So to rotate them and then we're going to do exactly the same thing with the other one. We'll give him a pat-down once he's ready and give him another Sprinkle. I'm sure there is an easier way, but this is the easiest way if I can figure it out. There were no instructions in any. one of the recipes I had said Sprinkle with ash So I think this is pretty clever, the little ball seems to work well You wouldn't make too many at once, you had a whole plate or tray of these, I don't quite know how it's done.
Anyway, ash is pretty cheap. You don't use much anyway. There is something that is cushioning it. That's fluffing everywhere. I wash my hands again. Awesome, then we put them in once it's completely covered in ash, try to separate them as much as you can and we'll put them in the maturation box and ripen them at ten degrees Celsius or 50 Fahrenheit ninety percent relative. humidity we are going to turn the cheese every two days So don't put the lid on too tightly. It's a little loose Anyway, this was day five of the cheese making process. On day nine, you can see a little bit of flower right on the sides.
It's starting to get there and dry out. Be sure to check how much moisture is in the Ripening box, so this is day eleven, so wipe away any moisture that builds up at the bottom. So this is day 11, after flipping every other day, you will see once almost completely covered and then in the day. 15 You can see that they are completely covered with the white flower of both the geotrichum and the penicillium candidum. So it's just a simple procedure: flip them over. As I mentioned before, try to keep them separated as much as possible until the 21st.
They are ready. This is how it looks, there is one of my little beauties and they are ready to eat. So I don't want them to ripen as much as regular camembert or brie. This is perfect, so you can see there's a lot of mold and you can see the ash coming out right there and the same thing on this side, but let me touch, ugh, I've got ash on my fingers, it doesn't take much anymore, but look. Just by patting it you can see the ash now, so let's open it up. Now I hope it is a little sticky or creamy on the outside.
And it is!, and that's perfect. So let's go down a little further and have a look at it. As you can see, there's a little bit of bruising on the sides and that's great, so let's see how it


s. Havesome crackers here, and let's cut the cheese and see how it turns out. Oh, it cuts very well. It's a very soft paste, very soft, a little oozing on the outside, but that's okay, now they're just normal water biscuits, they have no flavor at all mmm AWW, that's absolutely delicious, so you get the


of Cherve. So you've got it.
It gave the goat cheese a little bit of spice in there. You can try a small touch of blue cheese, the penicillium rochefort it contains. You can taste the silky smoothness of the outer crust, tell you what a fight is, a taste sensation. You can't taste the ash, contrary to popular belief. I think you can't taste the ash, you don't need to cut it. And when it becomes liquid, it is a little saltier than the inside of the cheese. Oh, this is exceptional. I could win a con


for this, it's very pretty. Hmm The good thing is that I did it myself.
Good thing I'll have a little more. Oh, mmm, that's absolutely delicious, that's amazing cheese. It's so good I would eat it all if you let me, but I won't. This is so good, a smooth creamy paste and a little spicy, but both different molds. There is no blue, your development in the cheese you will not get later, so this is the 21st day of life of this cheese, so it is 21 days old and this is exactly when I would cut it. I wouldn't let it develop any further. You will get too much oozing in the rind between the rind and the surface of the cheese.
But this is perfect. This is what I was looking for, a flowery goat cheese with a bit of blue cheese flavor and the sharpness of Chevre, and it has certainly delivered and delivered in spades. So that's fantastic. It really is a delicious cheese. What would you do differently? I think during the drain, I know, let's get back to it. I probably would have added another eighth of a teaspoon of rennet, so I added a quarter teaspoon of rennet. I would do that. That way all the softer part of the curd wouldn't run when I was putting it in the mold it wouldn't run.
As you saw, I thought it was going to be a disaster at the time, but I persevered. , be sure to let them sit for at least five days in the camembert molds, otherwise they will flatten when you take them out. They have to drain excessively much moisture in this cheese. By the way, we let it rest. We don't cut it or anything, so just do it and I think the salty taste is right, so I got the right salt. That's how it went. a teaspoon up and down, and I just rub it all over the cheese before adding the ash.
And another thing with ash, it's kind of dirty. So I found that Little t-ball I had that worked really well to distribute the ash throughout the cheese consistently and get a proper coating. So I think it worked really well too, and I was very impressed with the mold. growth, what I did with a box was instead of putting the lid on correctly, all I did in the cheese cave. And this is what I'm going to do now with all the flowery cheeses, put the lid on like this. Well, that prevents any of the moisture from dripping on the top if there is condensation.
It was moist enough, this cheese was certainly moist enough, so I didn't have to worry too much about it. So I just kept the lid like that. I didn't seal it as normally it would have been too wet. It was that simple and the mold grew perfectly so there was no problem. This is how I handled the ripening box. Anyway if you want to make this cheese hop over to and you can see all the materials there. I even bought a bunch of French ash in case anyone wanted to make this one. Also, don't forget that you can subscribe to the channel and receive notifications about everything.
These cheesy videos I make. Thanks for watching Curd nerds, and I'll see you next time.

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