OK here is the Blue Honey recipe,
Start with 2.5 gallons of milk from Honey (the worlds sweetest goat). While this ingredient may be hard to find it is what makes the difference
. All kidding aside I have made cheese from a number of different goat breeds and in my experience the milk from the Nubian goats has made superior tasting cheese to the alpine breeds but you do take a hit on production volume.
Heat milk to 65 F and add 1/2 tsp of Danisco CHOOZIT MM101 LYO125 DCU starter culture.
Take the milk off the heat and let sit for 12 h.
Warm acidified milk back to 86 F, remove from heat and mix in 1/4 cup of water into which 1 Tbs of mature Blue from a previous batch has been blended.
If this is your first time, use your favorite artisan blue.
Add 1/8 tsp of Dry Calf Rennet (I buy from Steve the Cheesemaker).
Allow to set until you have a clean break.
Cut curd into 3/4" cubes gently fold over and let set for 15 m.
Pour off excess whey and pour curd into a bag lined colander (I use a nylon wort bag that you can buy from any home-brew shop.
Let the curd drain for a about 12 hrs turning the bag in the colander until it is firm enough to hang the bag.
Take the curd and mix until smooth with a large serving fork while adding 3 tsp of salt.
I press the blended curd for 8h at 5psi flipping cheese at 30m, 1h and 4h (Im using an 8"dia form filled to a 6"depth).
Upon removal pierce the cheese at 1" intervals across the top and around the sides at a 45 degree downward angle.
Rest the cheese in your cave at 50 degrees and high humidity.
Flip cheese on day 1, 3, 6 and weekly thereafter until outside of cheese is completely covered with mold.
Wrap cheese in camembert paper and store refrigerated for 5 mo (or as long as you can hold out).
I find that there is a definite change in flavor and a wonderful mellowing after the 3rd month.
I know this sounds a bit unorthodox compared to most blue recipes but it makes a great cheese. I have had many blue-cheese-o-philes begging me to buy this cheese but I only make it for self consumption (for medicinal use only of course).
CC
