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 ?