Changing the taste of blues

[orion113]

I just posted my first blue cheese and a couple comments and now I am second guessing myself.  I am assuming that, if I use differant mold sources to start with during the make, the end taste result will depend on that "variety" of mold used.  If I find a blue that I really like the taste of, and if I take a bit of that and make a slurry from it for the make, can I then approximate the taste of the store bought variety i used?  Like I mentioned, I used the PR from NEC and the end product is not exactly the taste I wanted, seemed to me to taste a bit like the low end, cheap, grocery store brands of blue cheese dressing you buy, not a lot of character if that is the correct word.  Not bad really, just not what I was shooting for.  Texture and all I was very happy with, just want to change up the flavor a bit.  Am I on the right track with these thoughts?

[Al Lewis]

Yes you are.  Read the descriptions of the three different forms of PR on this page.  That may help you find what you are looking for.  There are other things that can change the taste also.  Lipase, type of milk, salting method, initial culture, etc so if you know which cheese you bought at the store you can search for the recipe for that specific blue and go from there.

[orion113]

Excellent, thank you very much for the great tips and the link!!

[Al Lewis]

You're very welcome.

[LoftyNotions]

Or see the 6 Danisco varieties in the attached document.

Larry

[orion113]

Nice and again, thanks all very much!

[LoftyNotions]

There are also a couple CHR Hansen strains listed on artisangeek.com, along with good descriptions of their characteristics. And he sells some of the Danisco varieties.

Larry