I don't usually do blues, I don't care much for them. I have done gorgonzola in years past (my Dad loved it) but I didn't like it either it still tastes like blue cheese!
I have never bought the b. linens before so I thought this time I would try it. I mixed it in with the starter cultures as was suggested by a friend on a beer forum but maybe I will use the remaining linens and try your method. Thanks for the advice.
It looks pretty but doesn't add much flavor when sliced IMHO. Still want to make a batch with chopped pistachios for some reason. Must be the Italian in me I use pisachios in a lot of recipes.
I had Margaret Morris from Glengarry Cheese order these for me back in April. It was supposed to be the 1.5 to 2 kg molds but I think they are a 3 to 3.5 kg molds. It held the entire 7 pounds of curd with room left over! I also thought I had ordered 2 but I got billed for 4 and 4 were delivered in July. I was only charged $85 each for the 2 kg molds but the 3 kg molds go for $186. If your interested I have 2 extra in the box I don't think I will ever use.
The neat part is they are not tapered like the 450 g and the 1 kg molds the follower can go all the way to the bottom so you'll always have enough curds for a good press. You can have them for one for what I paid plus shipping if you want one. I thought of selling them on eBay but I thought of you first. I figured you could use them with that MONSTER vat.
BTW this cheese took 1 #10 can of tomatoes and 1 can of Bush beans to press about 10 pounds and 24 hours.
Here's what the 450 gram, 1 kg and the 3 kg look like in comparison: