blue without rennent

[Gene Daniels]

I posted this in the wrong place before. Let's see if I get any comments in this section:

*****

I wonder if anyone has tried this guys very simple approach to blues?

https://www.youtube.com/watch?v=SCwhX2u0KTk

It seems almost too simple to be true, but I am really tempted to try a half gal and see what happens. If  you have time to view and share your thoughts, that would be appreciated.

[Thewitt]

He did not need to punch the holes into that cheese, there was plenty of air infiltration since there was no pressing and the curd was already extremely broken up...

I have no doubt this works, though I won't be adding this to my own recipe collection.

As a kid we made blue cheese using a mother culture made from other blue cheeses, so the method is sound of course, but just using coagulated milk without rennet results in a very different type of curd and resulting cheese texture for sure.

[panamamike]

I know I wouldn't make a cheese that way.

[Gene Daniels]

I know I wouldn't make a cheese that way.

Could you elaborate?