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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened => Topic started by: The_celt on March 25, 2013, 03:09:52 PM

Title: Got a problem
Post by: The_celt on March 25, 2013, 03:09:52 PM

I want to make a goat blue. I really want tgat strong blue and sharp goat flavors. I raise a lot of fig trees so I wanted to wrap it in fig leaves.
But my problem is my recipe calls for c101 I don't have any can I use any of these others?
Thermo b
Mm 100
Aroma b
Mm4001
Ma 001

Title: Re: Got a problem
Post by: linuxboy on March 25, 2013, 03:10:58 PM

You may use any of them. They all produce differences in the flavor, texture, and aroma.

Title: Re: Got a problem
Post by: The_celt on March 25, 2013, 03:17:29 PM

I wanted to go for a dolce creamy type what would you suggest?

Title: Re: Got a problem
Post by: linuxboy on March 25, 2013, 03:26:33 PM

4001 would be reasonable as gorg is a thermo. Gorg is much more about milk quality and technique, though. Need decent fatty milk and a process that will drain enough whey to leave openings but not too much to dry it out. Blues are super technical to do really well right away.

Title: Re: Got a problem
Post by: The_celt on March 25, 2013, 03:30:11 PM

Thank you
I ended up with a few gallons of raw goat milk from a friends farm so I gotta use it today and I really wanted to try a blue