Author Topic: Buttermilk blue, round 2  (Read 517 times)

Offline DrChile

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Buttermilk blue, round 2
« on: May 05, 2014, 10:12:39 AM »
My first was a success, so I wanted to see if I could replicate it.

Milk: 1 gallon Hartzler whole creamline milk + 3 cups Snowville heavy cream + 2 cups buttermilk
2 oz flora Danica - added when milk hit 88 F
Ca Chloride - added after culture
Pen Roq PV - 1/8 tsp - added to milk after culture in 1/4 cup distilled water
Rennet - 3/16 tsp in 1/4 cup distilled H20 added at 90F
Floc time - 12 min
Multiplier 6

Followed Mary Karlin's directions.
Pierced after a week.
Again - couldn't wait 4 weeks, so this is a tasting around 2 1/2 weeks.

I really love this cheese.  Creamy, tangy, some mild blue flavor.  Half of the wheel was my lunch with crackers on Saturday.  Yum.
I have another larger cheese that I will wait to cut into next week and see how that tastes.

Photos below.  This time I got a professional photographer to take these shots (my wife  :D :D) with a macro lens and edit them.  I haven't seen the bill yet (and, unfortunately, she doesn't like blue cheese so I can't pay her with the cheese)... ;D

Trent 

Offline Boofer

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Re: Buttermilk blue, round 2
« Reply #1 on: December 18, 2017, 12:02:32 AM »
Wow, didn't see this until now.  :o :(

I like your characterization of this cheese. Wonderful job on the cheese and kudos to the wife for the excellent pics.

Please accept a belated cheese. A)

-Boofer-
Let's ferment something!
Bread, beer, wine, cheese...it's all good.