Buttermilk Blue Cheese

[Brie]

This was a great blue cheese! Recipe from Mary Karlin--I used raw milk, raw buttermilk and raw cream. I believe my new fav!

[bbracken677]

Holy cow! Those look absolutely awesome!  A cheese for you!!  I will have to wait to cheese you again, since I just did on another thread...

Those really look deliciously yummy!

[margaretsmall]

I've used this recipe a few times and really like it too.
Margaret

[T-Bird]

that looks absolutely deelicious!!- bet it is! Creamy, bluey (a word?) goodness.

[Vina]

WOW! that one looks absolutely fantastic!

[jwalker]

That looks fantastic , wher does one find the recipe , I don't see it on  her website , Book?

How old is that and how did you age it and process the rind?

A cheese to you!!

Cheers , Jim.

[bbracken677]

Is there any way we can talk someone into posting the recipe here?  I really would like to try that one out but do not have Mary's book.

[margaretsmall]

This is what I did. I think the quantities in the recipe are a bit different.
4l gold top milk.
450gr cultured buttermilk, frozen (I'd cultured some to use as starter, not necessary to do this)
400g cream
Heat to 32oC
Add 1/4 tspn type B meso and a pinch of PR
Add 1/4 tspn CaCl
Add 1/2 tspn single strength veg. Rennet
Flocc 13 minutes, x 6, cut at 80 minutes into 2cm approx.
Stirred gently 10 minutes, rested 15 minutes.
Ladled into 2 Camembert forms, drained and flipped overnight.
Salted, etc. pierced twice, but the holes clearly closed up as there was little blue inside, although the taste was there. I made it on 3rd November, ate some over Christmas, but still have about half of one left. A somewhat crumbly texture.

[shotski]

 Thanks for posting  the recipe margaretsmall,

What % fat is the gold top milk and is the cream 35%?

[Smurfmacaw]

Hmm, that looks awesome.  Now that my youngest is back for the summer and spending the next year studying abroad I have another cheese cave (dorm fridge) so I can segregate the blue stuff from the rest.  Might just be my next experiment.

[margaretsmall]

The gold top milk I use (Peel Valley) was 4.8% fat. I'm sorry I didn't note the cream, probably pure pouring cream, whatever fat content that would be. I would have looked for something which didn't have the additives they seem to put in some of the creams.
Margaret

[insilva]

Did you wrap it in aluminum or tin foil after several weeks of ripening, to allow the cheese to develop the secondary alcohols (because of anaerob conditions in the foil) which are developing for example in a Roquefort type cheese out of the corresponding n-methyl ketones? It would be interesting for me because I have managed to produce 5 kg of these Buttermilk Blue's too and wanted to wrap them after 6 weeks till they are 12 weeks old. I hoped that it would get a roquefort-like and intensive flavour. Of course I will leave some unwrapped to see the difference.

- Gerald  :D

[SpargePervert]

How big of an impact will the foil have?  I've thought about whether or not to use it on blues,  but haven't tried it yet....

[insilva]

It will prevent the cheese from extensive mold growth on the surface. Anaerob conditions will allow a development of secondary alcohols which are perfect for a typical Blue cheese flavour. I think I will try both, with and without foil.  :)