Hi,
I sent an email to Danisco canada for roquefort recipe here is their reply
I never tested but I share anyway
Procedure for making blue cheese.
Separation 3.7 % fat (protein 3.6 %)
Part homogenization 20 % fat, 200 at. at 55 °C
Thermization 62 - 64 °C for 16 sec.
Temp. in cheese vat 28.5 °C
Water addition 300 Lt./ 10,000 Lt. milk
(CaCl2 addition 500 g/ 10,000 lt. milk)
Starter culture Probat 222 LYO – 50 DCU
(up to 500 Lt.)
+ Jo-Mix 601 LYO – 50 DCU Adding Jo-Mix helps.
Mould 1/3 10 -15 doses P. roqueforti PV / 10,000 Lt. milk.
2/3 P. roqueforti PJ
Preripening Approx. 15 min.
Rennet addition 2 Lt./ 10,000 Lt. milk
Renneting 75 minutes
Cutting 10 x 10 mm.
Respite without stirring 25 Minutes
Stirring 60 minutes
Draining/Dipping 15 minutes
Filling in cups 3 kg cheese, pH 6.3
Turning After 15 minutes, 2 h, 5 h, and 24 h.
When turning after 24 hours the brine is poured over the cheeses.
Respite 24 hours
pH 4,7-4,8
Salting in brine 48 - 72 hs, to max. 3.5 % salt
Piercing
Storing 8-11 °C and 95 % hum. for approx. 4 weeks
we keep in touch!!
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