Can some one please direct me to some Blue cheese recipes?
I have searched but I must be doing it wrong!
Thanks
Here is one:
http://www.dairyfoodsconsulting.com/recipes_Minnesota_Blue.shtml (http://www.dairyfoodsconsulting.com/recipes_Minnesota_Blue.shtml)
Hi Steff- there are lots here if you do a search. Here are a couple:
FarmerJD's--https://cheeseforum.org/forum/index.php/topic,3417.0.html
Vertlook"s---https://cheeseforum.org/forum/index.php/topic,5821.msg42397.html#msg42397
John's-- https://cheeseforum.org/forum/index.php/topic,235.msg863.html#msg863 (https://cheeseforum.org/forum/index.php/topic,235.msg863.html#msg863)
I know that there are lots more but didn't have time to find them this morning. Try emailing DJDebi I know that she also has a recipe. How is your herd doing? Are they back to milking yet?
Thanks, I am so inept at computer stuff my kids simply laugh.
Yes we have lots of milk.
I also have received my cheese vat so I am trying to get the perfect recipes to sell.
steff, I'm good at computer stuff but miserable at aging cheese!
I see from your signature line that you raise/have goat's milk, just for ideas, I reorganized the text below the Blue Cheese Board into names of some famous Blue Cheeses sorted by milk type:
QuoteCOW: Buxton Blue, Stilton, Dovedale, Gorgonzola, Danablu, Mycella, Bergader, Gammelost, Adelost, Bleu d'Auvergne, Bleu de Causses, Bleu de Gex, Bleu de Laqueille, Fourme d'Aubert, Cashel Blue; SHEEP: Roquefort, Bleu des Basques Brebis; MIXED: Valdeón, Gamonedo; Cabrales, La Peral; COW's & WHITE MOLD: Cambozola, Bleu de Bresse . . .
You may want to research some of those cheeses!
Also, if you are interested in making Stilton style blues you may want to watch the videos here (https://cheeseforum.org/forum/index.php/topic,1046.0.html).
Thank so much.
John - Thanks for that post of the videos. I've been on the forum for a while now but had no idea they were in here.
Anyone currently making Stilton or thinking about making Stilton can benefit from the tips, techniques, and timing that the videos display. Excellent training videos.
I was heading towards a White Stilton with Wild Blueberries this weekend, but seeing these videos gives me pause. Sailor gently tried to steer me away from White to the Blue. So many cheeses...so little space!
-Boofer-
great to hear that you are producing again and that you have received your vat, I look forward to stopping up and getting some milk and seeing your setup.
Steff, I notice that you have free range eggs. I'm curious how they get from place to place. Do they just roll around (hoping to avoid rocks) or do they have little retractable legs? Anyway, I'm glad you are letting them run around free and not keeping them cooped up in styrofoam egg cartons. :o
Q. What do you get if a Free Range chicken lays an egg on top of a barn?
A. An eggroll ?
Q. What Do You Get When You Cross A Chicken And A Pit Bull?
A. Just The Pit Bull.
Q. What Do You Get When You Cross A Chicken With A Race-Horse?
A. A Hen That Lays Odds.
I love it.
Maybe that's why we haven't been finding many eggs this winter - they finally figured out that they can free range!
They migrate south for the Winter. Their wings are short, so they have to flap REALLY fast. Their wings make a buzzing sound, so they are known in some places as humming-eggs. In Minnesota, the weather turned cold early and caught them off guard and they froze in place. So, when they started the flight they took the chicken coop with them.
I haven't tasted this one yet, but I do have it sitting in my fridge. It's only a month old, so giving it a couple more months to do it's thing.
https://cheeseforum.org/forum/index.php/topic,782.msg4994.html#msg4994 (https://cheeseforum.org/forum/index.php/topic,782.msg4994.html#msg4994)
That looks wonderful.
In the recipe it calls for "1Tbs of Blue cheese from a previous batch" is there a blue mold powder that would work?
Or am I better off buying a good cheese to use. I would rather not though.
I innoculated mine with P. Roqueforti from Danisco.
New England Cheesemaking has quite a few recipes as well - free for the taking.