Hi everyone,
I recently came across a very particular cheese made by a couple creameries in Bern (Switzerland). Its name is Blauer Hirni (in German Swiss, "blue brain") and I thought I'd like to try making it myself.
The only information I found (/https://www.kaesewelten.info/kaesegruppen/blauschimmelkase/blaues-hirni/) is in German, but I've managed to get the basics: it's a lactic acid-coagulated cheese with penicillium roqueforti and geotrichum candidum to give the "brain-like" wrinkles. I am trying to make a recipe myself and I am unsure about the moulds. Specifically,
- How much to add of each one (especially tricky if they compete with each other, which I also don't know)
- When would be better to add them: for technical reasons I prefer to spread them on the surface of the recently made cheese, but maybe it's better to add them to the milk.
- What would be the best ripening conditions: should I aim at best for PC or for GC?
Any suggestions would be appreciated
Thanks in advance!