I made a small batch of large curd cottage cheese (with culture/rennet) and it turned out surprisingly good, so I'm like WTH, let's do this!
Using Gavin Webber's SIMILAR to Gorgonzola Dulce recipe (nod to the EU Cheese Police!), I made a 1 gal batch. I harvested my blue mold from a store-bought Danish blue as I didn't want to spend $30 for Penicillium roqueforti and then have this whole new thing end up being a bust and I used Aroma B instead of Flora Danica as my meso culture.
Put it in the cave on Jan 29th...5 days later (yesterday), I saw blue:
...and yes, I squealed like a tween girl!
Today, Day 6, this is what it looks like:
Anyway, so far, so good...I hope!
According to Gavin, I should pierce it around Day 10-ish. His was covered in mold at that point, so I'll do the same.
Anyway, don't ask me what I'm gonna do with a fridge-full of cheese, but I'm diggin' this so far!
Later!
Using Gavin Webber's SIMILAR to Gorgonzola Dulce recipe (nod to the EU Cheese Police!), I made a 1 gal batch. I harvested my blue mold from a store-bought Danish blue as I didn't want to spend $30 for Penicillium roqueforti and then have this whole new thing end up being a bust and I used Aroma B instead of Flora Danica as my meso culture.
Put it in the cave on Jan 29th...5 days later (yesterday), I saw blue:
...and yes, I squealed like a tween girl!
Today, Day 6, this is what it looks like:
Anyway, so far, so good...I hope!
According to Gavin, I should pierce it around Day 10-ish. His was covered in mold at that point, so I'll do the same.
Anyway, don't ask me what I'm gonna do with a fridge-full of cheese, but I'm diggin' this so far!
Later!