Author Topic: My first Gorgonzola – Success  (Read 558 times)

Offline tal_d1

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My first Gorgonzola – Success
« on: June 07, 2014, 02:41:58 AM »
Opened today my first Gorgonzola at 60 days old.
I made the cheese based on my Brie recipe.
8L h/p 3% milk + 1/2L 38% cream, 0.5ml MA4002,
1/32 PR PA, 2.5ml calcium chloride, 1ml chy-max extra, 3% salt.

It looks and taste wonderful. Taste is delicate with the right saltiness and gentle spiciness . texture is just right.
The final weight is about 1.1kg.
How should I keep it so it will last as long as possible ?


Offline jwalker

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Re: My first Gorgonzola – Success
« Reply #1 on: June 07, 2014, 09:26:10 AM »
That looks fantastic , a cheese to you !

Proper cheese wrapping paper is the best , but I don't always have it around , I find keeping it in one of those rubbermaid snap top containers works well , just be sure to open it often to let it breathe.

That wouldn't last long around my place anyway. ;D
No..........I'm not a professional CheeseMaker , but I play one on TV.

Offline Al Lewis

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Re: My first Gorgonzola – Success
« Reply #2 on: June 07, 2014, 12:08:18 PM »
Did you add the salt to the milk or salt after forming?  Looks fantastic!!

Offline DrChile

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Re: My first Gorgonzola – Success
« Reply #3 on: June 07, 2014, 03:59:42 PM »
Look great!

Trent

Offline JeffHamm

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Re: My first Gorgonzola – Success
« Reply #4 on: June 08, 2014, 12:47:04 AM »
A cheese to you!  That looks fantastic.

The wise do not always start out on the right path, but they do know when to change course.

Offline tal_d1

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Re: My first Gorgonzola – Success
« Reply #5 on: June 08, 2014, 02:52:20 AM »
Hi Al, i add the salt after forming. (about 24 hours after molding).
A few more things that from my experience important for that kind of cheese
and for brie: most important: Small amount of starter, the recipe instruct for 1/4 tsp (1.25ml)
and i add only 0.5ml (scant 1/8). small amount of P.R which i add directly to the milk,
I use floc time of 4, cut the curd small to about 12mm and it became even smaller as
i stir (5 to 10mm), 24 hours of forming and then 12 hours of salting. right amount of salt.

Offline Al Lewis

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Re: My first Gorgonzola – Success
« Reply #6 on: June 09, 2014, 01:50:48 PM »
No pressing then?

Offline tal_d1

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Re: My first Gorgonzola – Success
« Reply #7 on: June 10, 2014, 03:09:47 AM »
no preesing.