Print Page - My buttermillk blue cheese

Title: My buttermillk blue cheese
Post by: m4rek on June 04, 2020, 08:07:22 PM

Hi everyone.
I just wanted to show You my succesfull buttermilk blue. Its creamy, mild and delicious :D
5l of pasteurised milk
2l of buttermilk
600ml of 36% cream

No starter culture (becouse of buttermilk), penicillum roqueforti, and 3% of non-iodised salt.

Here is my cheese after 6 weeks from puncture for air.

If someone need video recipe - is on my youtube: https://youtu.be/iL1gtfwSAxk no english subtitles yet. :(

Title: Re: My buttermillk blue cheese
Post by: mikekchar on June 04, 2020, 11:13:15 PM

AC4U! Looks delicious!

Title: Re: My buttermillk blue cheese
Post by: MacGruff on June 05, 2020, 07:23:23 PM

Gorgeous looking cheese. AC4U!!

Title: Re: My buttermillk blue cheese
Post by: m4rek on June 07, 2020, 07:20:18 PM

thank you ;) this is my 2nd attempt - first time brevibacterium linens take control and blue mold just died too early. sorry for my english ;)

Title: Re: My buttermillk blue cheese
Post by: Boofer on June 13, 2020, 10:58:54 PM

I feel inspired by your less complicated buttermilk blue. Thank you for that. Have a cheese. :)

-Boofer-

Title: Re: My buttermillk blue cheese
Post by: m4rek on June 14, 2020, 04:30:03 PM

Thank you all ;) sometimes simplicity is better :) -but-sometimes.

Title: Re: My buttermillk blue cheese
Post by: Lancer99 on June 14, 2020, 08:12:59 PM

That looks delicious, AC4U!

-L

Title: Re: My buttermillk blue cheese
Post by: CarlB on January 01, 2021, 12:59:52 PM

Very good looking cheese.

CheeseForum.org » Forum

CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened => Topic started by: m4rek on June 04, 2020, 08:07:22 PM