This Board is for Members who are interested in making or who make Soft Blue Type Cheeses.
Soft cheeses are the broadest of all the cheese segments in terms of technology and final product characteristics. In order to subdivide this wide category several other Soft Cheese Boards have been made: Simple, Brine Preserved, Pasta Filata, and Other.
Some of the general characteristics of the segment are:
General procedures and control points can be found in Culture Manufacturer CHR Hansen's Soft Cheese Brochure posted in the Library Board.
Some Soft Blue Cheeses sorted by origin are:
In addition to this board there are Recipe (Ingredients, Directions, Tricks & Traps, & Pictures) webpages on this subject on the Recipe Area of CheeseForum.org website
Additional blue cheese resources: