Blue Vein #1
|Todays cheese is a blue cheese, one of my favourites…
Ingredients
- 10l of non-homogenised fresh milk
- 0.488g of Flora Danica starter
- 2 skewer tips (1 drop) of blue mould spores
- 2.5ml of 50% CaCl solution
- 2.8ml of 140 IMCU/ml rennet
- 10g of salt
The trick with a blue cheese is having a curd that doesn’t knit back together into a solid mass, but rather one that partially knits so you have lots of cracks and crevices for the mould to grow in. The process I followed was from the cheeselinks book with a few modifications – starter was changed to Flora Danica and starter was added using Direct Vat Set.
Some pictures of the process FYI
![Blue Vein - Freshly Cut Curds](http://www.yarrawonga.org/wp-content/uploads/2015/04/IMG_3806-300x225.jpg)
![Blue Vein - Curds in Hoops](http://www.yarrawonga.org/wp-content/uploads/2015/04/IMG_3810-300x225.jpg)
![Blue Vein - after draining overnight in the cheese hoop.](http://www.yarrawonga.org/wp-content/uploads/2015/04/IMG_3814-300x225.jpg)
![Blue Vein - pierced and in it's ageing container](http://www.yarrawonga.org/wp-content/uploads/2015/04/IMG_3818-300x225.jpg)
![Blue Vein - Ageing pots in the cheese 'cave'](http://www.yarrawonga.org/wp-content/uploads/2015/04/IMG_3820-225x300.jpg)
Now I just have to wait 6 weeks for the mould to grow and do its thing…
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