Gorgonzola Dolce #52, first try

[ellenspn]

Wow!

[zvisaar]

hi
when u wrote u add 2cups of cream 6% u meant u add 2 cups of cream 6% or u meant that the total amount of fat was 6%
another think ts is tee spoon or table spoon- just to understand the quantities
thank  for quick reply
thanks

[zvisaar]

hi again
i just forgot to ask is the ta61-"salivarium " is needed what for??
i liked your cheese and i want to try it by myself
how do u measure 1/16 etc
thanks again

[anutcanfly]

Hi Zvisaar,

I wanted to use MA4001 for this cheese, but I don't stock it.  So I used MM100 with TA61 and though it won't be exactly the same, it should work.  I don't know what TA61 actually does for the cheese.  I find a lot of recommendations in different books and try them to see for my self what they do.

Any wise cheeses out there that can enlighten us???

[Sailor Con Queso]

TA61 is Strep. thermophilus. Among other things, it acts as a stabilizer. It reduces proteolysis (protein liquifaction) so the cheese doesn't get too soft.

[anutcanfly]

Thanks Sailor!  So often the why's are left out and it does help to know them. 

[Sailor Con Queso]

You don't want to use too much TA or it will taste like a blue Parmesan.

[anutcanfly]

   That would be a bit too strange for me!

[zvisaar]

hi to all my new friends
1/ you did not answer the question about the cream and the calculation u made  its not clear...
2/ta61 is not a simple stabilizer thermophiles (those are ta50/ta52/ta54) ,  but a special one!!!!! str. salivarius sub.thermofhilus and its used for special taste etc so i was wondering if u put it in just because u have it or its some idea behind it.
i am just interested cose i wanted to do it and i try to understand better every details,,,,,

[anutcanfly]

Oops!  I was in a hurry and I overlooks your other questions.  Tsp means teaspoon, and you can buy spoons that measure 1/8 tsp(dash), 1/16 tsp (pinch), 1/32 tsp (smidgen). It's not as exact as measuring in milliliters, but it works for me. 

I added 2 cups of cream to raise total fat from 5% to 6%.  Brown Swiss cows are supposed to average 4%. I have no way to actually measure fat content, so it is a guess on my part.  The milk I use is normally 4%, but it's running higher now in the winter so I'm guessing 5%.  1 cup of cream should roughly raise one gallon of milk 1%.  I used 2 cups for 2 gallons, so roughly I guess that the milk I used is now 6%--this is just a guess.

I used TA61 which is an acidifying culture and so I included as part of the total acidifying culture used.  I am trying to mimic MA4001 which I don't have on hand.  I don't have in hand TA50/52/54 either.   Just working with what I do have on hand.

[Tomer1]

I added a tiny bit of sharp lipase to mine.

[anutcanfly]

By the way, the recipe I used is on cheesemaking.com, Ricki Carrolls site.  You might want to check it out as I have a habit of tinkering with recipes and I didn't completely follow hers.

[anutcanfly]

Hi Tomer,

How much? How did you like the taste with lipase in it?  So far I've always found lipase to be much too strong for my tastes, with the exception of grating cheeses.

[zvisaar]

hi
ok now everything is more clear to me when u will taste it let us know how it was ,anyway i m going to try  doing it myself then ill let u know how was my expirience
thanks

[anutcanfly]

Hi zvisaar,

This cheese is supposed to age 3 months after piercing (I am piercing this one today), so I will test it 2 months 4/24/12 as I like blues a little milder and I want to snack on it, not just cook with it.  I'll post my impressions.  Good luck with your cheese!