CheeseForum.org ยป Forum
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened => Topic started by: KimooLee on October 15, 2014, 01:00:30 PM
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Making from 80Liter whole milk ( simmental cow's 4% FAT ) Gorgonzola Dolce from Ricki Carroll Home cheese making.
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i make this 26/09/2014 and until now 14/10/2014 hi need to get in frige 4c or to stay and much more time to cav with 90-95% RH and 11-13 c temp.
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Looking pretty nice so far. I will be interested to know how it turns out.
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Those are beautiful blues Faton and a cheese for your blue trilogy.
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Very cool. I want to make a blue soon. For beating me to it, I'm going to execute my first cheese delivery. You earned it!
Please keep posting and let us see how this progresses.