First Recipe - Something Blue - Feedback Wanted

[DannPM]

So I started homebrewing following nobody's recipes, just observing, learning, experimenting, and formulating my own.  It worked for me.  Going with the same approach with cheese.  I'd humbly like some feedback on my proposed make sheet below.  Tips, something I am screwing up that is obvious to one of you, changes, suggestions, whatever, I'd like to know   

1. Combine 1 gallon skim cow's milk and 1 pint cream with MM100-101 (LL, LLC, LLD) @ 90 degrees F and let acidify for 60 minutes.
2. Add Penicillium Roqueforti PV, Mild Lipase, and Calcium Chloride (all diluted per directions) stir, then add diluted Rennet, stir up and down and wait 60 minutes again.
3. Cut curds to roughly 1/2 inch cubes, wait 5 minutes, stir, bring curds to 95 degrees F & stir a bit more
4. Drain whey, transfer curds to colander lined with cheesecloth and break apart into smaller curds and salt with 1 TBS salt.
5. Transfer salted curds to cheesecloth lined mold and press ever so lightly, maybe 5 lbs max, and let set into mold for 1-3 hours.
6. Poke with 1/16th inch "spear" to make 40 or so holes.
7. Transfer to aging container @ 58 degrees with max humidity for 4-6 weeks or until saturated with blue moldy goodness turning daily.

Also, what style of blue cheese will this most likely closest resemble?

Also, my concept is to press these tiny little broken apart curds into something that still has plenty of air space "eyes" inside it to grow more blue mold in addition to the pierced holes I make.

Greatly appreciate any feedback.  Thanks!

[linuxboy]

Do you have a reason for adding lipase to a blue cheese? Curious to see what your thoughts are.

You're making a stilton variant, without the cheddaring step.

Not really getting some of the decisions for your make:
- Why add salt so early when you want cheese to acidify to final ~4.8. Or are you going for a non-soft, soft cheese?
- Why are you poking holes in an undrained, unacidified cheese? I don't get it... Stilton needs a week to come together and finish draining. This curd is going to be very moist, those holes will close up after you poke them, and it will be rather messy.
- Why press?
- Where is the smoothing step to close the gaps on the surface?
-what size hoop for 1 gal?

IMHO, cheese is not beer.  Beer is much more forgiving and the flavor is easier to shape during the initial make.  I would make one style in a classical way to appreciate the reasons for all the nuances, and then adjust and customize.

[DannPM]

Good point LB, I never knew it was not as forgiving. That probably saved me a lot of time.  Do you have a particular recommendation for a specific make sheet / recipe for me to follow? Something basic level for a good blue (any kind)?

Thanks for the timely and well put feedback!!! It gave me some good jumping off points into research on this.

PS on the lipase, I haven't made a really good flavorful cheese yet without it so I have added it to everything so far.  I'm at a very basic noob level here.  As for your other questions, I have no clue really 

[linuxboy]

http://www.wacheese.com/index.php?option=com_content&view=article&id=71:stilton-approximation-howto&catid=38:bloomy-rind-and-blue&Itemid=58

http://www.wacheese.com/index.php?option=com_content&view=article&id=70:achieving-custom-crafted-outcomes-with-blue-cheese&catid=39:techniques&Itemid=62

start there if you're going for something where you salt the curds.

Wasn't giving feedback, just trying to understand... The thing with lipase is that it breaks apart triglycerides. Well, blue mold tends to be rather lipolytic and will also break apart triglycerides. So you're doubling up. It's kind of a mismatch. It might work if you want really strong flavors, but then take it easy on the lipase... less is more.  You can make your cheese as is, but it has to make sense as a system, and I wasn't getting the whole picture from the make details.

[DannPM]

That Stilton Approximation Howto is exactly what I want to make now.  Truly appreciate it man, I'll post back picture when finished.  Thanks again!!

[linuxboy]

It's a decent blue, and can be done with cheap store milk. One of the only cheeses that actually works with cheap milk and tastes OK. really close to your make... Good luck!