First attempt at my favorite blue cheese
2 gallon of cows milk
1/4 meso type II
2.5oz yogurt
1/16 roqueforti
1/2 tsp rennet
Currently in the salting phase day 1
Hi Three Mills,
That is a nice looking cheese - what kind of a mould did you use to make it wider than it is high?
Quote from: Frodage3 on January 12, 2016, 02:41:03 PM
Hi Three Mills,
That is a nice looking cheese - what kind of a mould did you use to make it wider than it is high?
tomme mould
7 days after piercing it's starting to get some good mold growth.Any thoughts on how I should finish aging, should I leave it unwrapped for 90 days,wrap it after 30 days.suggestions would be most welcome
The following posts on blue cheeses may offer an answer to your question about wrapping.
Al Lewis (https://cheeseforum.org/forum/index.php/topic,15147.0.html)
Boofer (https://cheeseforum.org/forum/index.php/topic,15025.0.html)
Al Lewis (https://cheeseforum.org/forum/index.php/topic,15080.0.html)
Quote from: Kern on January 23, 2016, 09:59:01 PM
The following posts on blue cheeses may offer an answer to your question about wrapping.
.....
Al Lewis (https://cheeseforum.org/forum/index.php/topic,15147.0.html)
Boofer (https://cheeseforum.org/forum/index.php/topic,15025.0.html)
Al Lewis (https://cheeseforum.org/forum/index.php/topic,15080.0.html)