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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened => Topic started by: tal_d1 on June 07, 2014, 07:41:58 AM
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Opened today my first Gorgonzola at 60 days old.
I made the cheese based on my Brie recipe.
8L h/p 3% milk + 1/2L 38% cream, 0.5ml MA4002,
1/32 PR PA, 2.5ml calcium chloride, 1ml chy-max extra, 3% salt.
It looks and taste wonderful. Taste is delicate with the right saltiness and gentle spiciness . texture is just right.
The final weight is about 1.1kg.
How should I keep it so it will last as long as possible ?
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That looks fantastic , a cheese to you !
Proper cheese wrapping paper is the best , but I don't always have it around , I find keeping it in one of those rubbermaid snap top containers works well , just be sure to open it often to let it breathe.
That wouldn't last long around my place anyway. ;D
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Did you add the salt to the milk or salt after forming? Looks fantastic!!
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Look great!
Trent
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A cheese to you! That looks fantastic.
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Hi Al, i add the salt after forming. (about 24 hours after molding).
A few more things that from my experience important for that kind of cheese
and for brie: most important: Small amount of starter, the recipe instruct for 1/4 tsp (1.25ml)
and i add only 0.5ml (scant 1/8). small amount of P.R which i add directly to the milk,
I use floc time of 4, cut the curd small to about 12mm and it became even smaller as
i stir (5 to 10mm), 24 hours of forming and then 12 hours of salting. right amount of salt.
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No pressing then?
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no preesing.