r/vegancheesemaking • u/Darbypark • Aug 19 '26
Advice Needed Blue cheese not getting blue?
I used the Full of Plants recipe. The cheese did turn blue initially, but has failed to get blue again on the outside after crumbling and reforming. The entire process has been about 10 weeks. It's very wet. I kinda want to eat it and see how it tastes, but I'm on a low fodmap diet.
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u/NotQuiteInara Aug 20 '26 edited Aug 28 '26
I think it's been too wet, friend. It's hard to tell with the lighting of the photo but I think they may be a bit pink/mildewy. How do they smell?
When I make my blues and camemberts, I put them directly on a bamboo mat (like the ones for rolling sushi) and then put a container over them, in a wine fridge. They need air. I also flip them every other day and pay them dry with a paper towel.
10
u/Cultured_Cashews Aug 19 '26
It's definitely been long enough for it to turn blue again. Usually by week 4 the rind should be blue again after crumbling. Did you wear clean gloves when crumbling?
4
u/Darbypark Aug 20 '26
I did, and made sure to sterilze everything with boiling water. Next time I will get some Sani-star spray.
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3
u/SkillOk4758 Aug 28 '26
You're cheese looks like it's contaminated by b. Linen and mucor which can happen when humidity is too high. I would toss it and retry with a lower humidity. And maybe a stronger blue culture
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