Author Topic: Blue Ricotta?  (Read 661 times)

Offline John@PC

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Blue Ricotta?
« on: August 27, 2013, 06:20:07 PM »
From the "always willing to try something new" category:  I had some (1) fresh whey ricotta and (2) some p. Roqueforti spray I was using to re-inoculate a Stilton so I figured what would happened if they were "married".  I broke up the ricotta and added some salt, then sprayed with the mold and mixed.  Lightly pressed in a ricotta mold and after drying a day sprayed the outside and stuck it in a minicave.

Here it is after about 3-4 weeks.  Texture is slightly crumbly and taste is "interesting"; not bad but a bit "young and wild" for any blue I've had. That said I was surprised it was as good as it was!   Never one to give up I wrapped in cheesepaper and put it back in the fridge.  Will check in a month or so.

Offline jwalker

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Re: Blue Ricotta?
« Reply #1 on: August 27, 2013, 06:49:07 PM »
Anything inoculated with PR is eventually good , I think you may like it.

It reminds me of woodshop in junior high , any thing you made , no matter how bad it turned out , or what it looked like , could always be passed off as an "ashtray". ;D

And anything with PR , will be a Blue cheese , one way or another.

And a good one I would bet.
No..........I'm not a professional CheeseMaker , but I play one on TV.