Just about running out of steam for my cheese hat trick yesterday, I finished up the day with this cheese from Mary Karlin's "Artisan Cheese Making At Home". It has been a while since I made a blue cheese and this one sounded intriguing.
1 gallon Twin Brooks whole creamline milk
1/2 gallon cultured buttermilk
1 quart heavy cream
1/4 tsp MM100
1/4 tsp liquid PRB18 (hope this is still viable...it's two years old)
1/4 tsp CACL
1/32 tsp Renco dry calf rennet
floc'd in . . . 3 minutes!!!
(probably because of the acidity from the buttermilk).
the cheeses are now in the minicave (lid slightly cracked) inside the cave, continuing to drain (they have a ways to go yet).
with that one pic, I caught myself staring into the little rows of cut curd...so I snapped a picture.