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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Rennet Surface White Mold (Penicillium candidum) Ripened => Topic started by: insilva on September 10, 2013, 09:10:08 AM

Title: Buttermilk Blue
Post by: insilva on September 10, 2013, 09:10:08 AM

Raw ewe buttermilk blue

(http://www.insilva.com/stuff/cheese/buttermilkblue.jpg)

This is the buttermilk blue I managed to make from raw ewe milk and self cultivated raw ewe buttermilk on 15.08.2013. The picture was taken 8 days after unmolding. I will post more pictures soon. The penicillium roqueforti has taken over the whole surface of the cheese right now. I'm in the 4th week of ripening and will wrap it in aluminum foil which is clad on the inside to support the development of secondary alcohol in the cheese with an anaerobic ripening process. In the first and second week of ripening I pierced the cheese twice and I think it worked, so that the cheese develops mold inside.

I will keep you up to date :)

- Gerald

Title: Re: Buttermilk Blue
Post by: H-K-J on September 11, 2013, 08:28:23 PM

Gerald, these look excellent WAY to go WOW!!!!
I would love to be adventures enough to make my own butter milk culture and try this.
Something about the sound of "Buttermilk BLUE" that make my mouth water :o :P :)

Title: Re: Buttermilk Blue
Post by: insilva on September 25, 2013, 01:51:34 PM

I managed to macerate grape leaves in gin and so I decided to wrap one of my buttermilk blues in one of them. Now I'm waiting and hoping. I will cut the first one on Saturday (5th october, ripening days: 51).

(http://www.insilva.com/stuff/cheese/buttermilkblue2.jpg)