In my on going search for just the right blue, I'm taking a stab at Gorgonzola Dolce. I would like to keep the rind free of mold so I was planning to wash it with with a simple brine every other day or so.
Here we go!
Gorgonzola Dolce #52 2/9/12 RC’s online recipe
2 gallons Raw Swiss Cow with 2 cups extra cream—6%? pH 6.6
3/16 tsp MM100
1/16 tsp TA61
11 drops x3 rennet
1/16 tsp blue mold
X 4 floc multiplier
pH target for drain 6.15 – 6.35
pH target for salting 4.8 – 5.0 (I didn’t get this reading)
Warm milk to 90 degrees (actual temp 92), add cultures and rehydrate for 5 minutes. Stir in and let ripen 60 minutes. Temp 89 and pH 6.6?
Add rennet and wait for floc. Floc at 7 minutes X 4 = 28 minutes.
At 30 minutes I checked for clean break and cut the curd into 1 inch cubes. Stirred 5 minutes, then let sit 15 minutes with a brief stir occasionally. Temp 88, pH 6.4
Drained 2 quarts of whey, then stirred 5 minutes and let rest 15 minutes with an occasional stir.
Drained whey and stirred gently to keep curds separate. Temp 89 and pH 6.3
Taped two Camembert molds together and filled with curds. Pressed curds on the outsides edges, being careful not to press the curds in the middle.
Turned after 5 minutes, then every 10 minutes for an hour. Then once an hour for the next 4 hours. Kept curds warm by keeping them in the oven with the light on. Temp for duration 84 degrees.
In the morning, weigh cheese and salt at 2 – 2.5% by weight. Cheese weighed 2 pounds, 12 ounces. 2.75 lb x .02 = .055 pounds = .88 ounces by weight = 1 tablespoon salt.
Rolled cheese in 1 tsp salt, and sprinkled the top with ¼ tsp. In 6 hours, flip and salt bottom with ¼ tsp—1 ½ tsp total salt.
Repeat this daily for 3 days with ½ tsp total salt over cheese.
Next put cheese in ripening box at 50 degrees and 75% humidity for 2 weeks, turning daily and removing whey from container.
To be continued….
