The cheese was made in two molds and was a bit too thin to age any longer for fear that it would dry out, so I am eating it. It is very tasty, rind and all. Not at all as strong as it could be but a nice mild blue taste. The cheese is a bit creamy in texture, not at all granular as I thought it would be. The taste explodes after each chew, it’s a pleasure. Like nothing I have ever tasted before, unique. It smelled really good for at least two months.
Start date: Jan 8 2015
End date: March 26, 2015
Cheese type: Stylton style cheese:
Yield: 147 grams per liter
Ingredients - Quantity
Milk 3.25 % 5.3 liter
Cream 35%:1 cup
Rennet:1/4 tsp double strength
Starter:4 ounces Flora Danica culture
Penicillium Roqueforti VZ3 DVS:1/8 tsp
Add milk, cream, CaCl2 heat to 86F
Add roqueforti, wait 5 min for mold to re-hydrate
Add starter and ripen for 30 minutes
Add rennet 1/4 tsp in 1/4 cup water, set for 105 minutes for a clean break
Ladle into a cheese cloth lined colander in sheets keeping the colander in whey for 90 minutes at 86F
Hang the cheese cloth bag to drain for 30 minutes
Place bags in a pan to drain overnight add 8 pounds of weight
Next day, break curds and fill 2 Camembert molds flip several times a day for 4 days, first 2 days at RT, then in a cold place. :
Pierce holes in the top and sides with the thermometer needle.
I aimed to keep it at 50-55 at 90 R.H. but it varied up and down around those values.