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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

Title: GorGonzola DOLCE ?!
Post by: KimooLee on October 15, 2014, 01:00:30 PM

Making from 80Liter whole milk ( simmental cow's 4% FAT ) Gorgonzola Dolce from Ricki Carroll Home cheese making.

Title: Re: GorGonzola DOLCE ?!
Post by: KimooLee on October 16, 2014, 07:30:10 AM

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.

Title: Re: GorGonzola DOLCE ?!
Post by: Andrew Marshallsay on October 16, 2014, 07:34:51 AM

Looking pretty nice so far. I will be interested to know how it turns out.

Title: Re: GorGonzola DOLCE ?!
Post by: John@PC on October 18, 2014, 12:56:23 AM

Those are beautiful blues Faton and a cheese for your blue trilogy.

Title: Re: GorGonzola DOLCE ?!
Post by: pastpawn on October 18, 2014, 03:47:30 AM

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.