Cow's milk blue cheese

[Aris]

This is a stirred curd blue cheese similar to Danish blue and Roquefort. I used yogurt and kefir as starter culture and store bought Danish blue for the blue mold. I pierced at day 3 and wrapped it in regular aluminum foil at day 21. It continued aging in the regular fridge for 24 days. Its flavor and texture kind of reminds me of Danish Blue. It is sharp, savory, slightly sweet, slightly salty and has moderate blue flavor. Stirring the curds ocassionally for 70 minutes, draining the curds in the colander and fluffing it up using a dough scraper helped a lot in creating gaps inside the cheese for the blue mold to grow. My only mistake was I didn't make it big enough because it developed a pretty thick rind while aging it in a ripening box. The rind has a nice flavor but chewy.

[Mike Cross]

Looks nice.  How much milk did you use and what type?

[Aris]

7 liters raw cow's milk that I thermized. I heat the milk to 150 f, let it sit for only 2-3 minutes and cool down to 98 F.