Someone had pulled up Sailor's Blueberry Stilton thread (https://cheeseforum.org/forum/index.php/topic,3172.msg25690.html#msg25690) recently and I got to thinking about doing a cheese with blueberries again. The last time I considered this was a year ago.
Having worked with blueberries (https://cheeseforum.org/forum/index.php/topic,9973.msg73479.html#msg73479) recently and Fourme d'Ambert (https://cheeseforum.org/forum/index.php/topic,9508.0.html) cheeses, I imagined such a cheese base with a little blueberry nuance. Soft and creamy, this would be a dessert cheese with character.
I wouldn't be making a true Fourme d'Ambert because there would be no PR involved. I really liked the paste character in that cheese that I made and that's what I'm looking for...mild and creamy. According to Sailor, he would double up on the blueberry volume from what he used in his 4 gallon Stilton. In a 2 gallon batch with a pint of whipping cream added, one 4oz package of dried wild blueberries should work out just fine.
If I follow my FdA #2 recipe (excluding the blue slurry) and then add the berries right out of the package at milling, I think that will work okay. My big question here is what kind of rind treatment should I be doing to protect & defend without being obtrusive? I'm thinking some Geo with maybe a touch of KL71 to prep the rind.
The wife's away for the week and I'm free in the kitchen. I'd like to do it tomorrow (Wednesday). I need input...please!
-Boofer-
Looking to grab some of the last of the rich summer milk, I'm targeting this culture mix:
2 gallons Twin Brook Creamery whole milk
1 pint Twin Brook Creamery whipping cream
4 cubes Kazu MC (LL, LC, LD, LH), melted
1/32 tsp Geo 13
1/32 tsp KL71
¼ tsp CACL
1/32 tsp Renco dry calf rennet
4 oz Mariani dried wild blueberries, to be added at mill time
I've dropped the LM057 that was in the FdA (https://cheeseforum.org/forum/index.php/topic,9508.0.html) recipe because I don't need to create gas pockets for blue.
Does this selection seem workable?
-Boofer-