Video: Irish Cashel and Crozier Blue Cheese Making

[Cheese Head]

Found this 6 minute 19 second video interview on iFoods.tv of Cow's Milk Cashel and Sheep's Milk Crozier Brand Irish Blue Cheese Makers in County Tipperary Ireland.

Interesting that:

• The interviewer calls the curd knife a cheese harp.
• The cheeses are aged not flat on racks but on edge, presumably for more efficiency.
• Opposite to Stilton, the cheeses appear to be pierced early before bluing takes hold and only from the top and bottom and very close to the edge, probably while still in the mold to avoid cracking.

Cashel Irish Blue Farmhouse Cheesemakers website.

[Cartierusm]

No wonder you job performance review is down from last year John as your scouring the web for obscure videos that we call cheese porn..LOL

Very informative, at least to me.

John Blue Cheese as opposed to Stilton or any others are aged on their side becasue blues are pierced from top to bottom and the mold needs oxygen to grow. Stilton is standing up as it's pierced on their sides.

The cool part is if you notice the round rods they are aging on have knobs so they just turn the knobs to rotate. Blues aged on their sides need to be turned daily so they don't develop a flat spot or excessive moisture build up. They could automate that procedure very easily, I think I need to go there and help out.

[Cheese Head]

Carter, thanks I missed the knobs, so that's how they avoid flat spots.

[Cheese Head]

I just re-watched the video above and before piercing, the cheese is smooth on sides and top/bottom and to me looks like a pressed cheese.

Same video as above also available on YouTube.com:
http://www.youtube.com/watch?v=VM-IcP2miNc#ws-hq

[Cartierusm]

Now you're just showing off... ;D