I am fairly new to cheese making... I'm enjoying the adventure. I raise Boer goats primarily and have a few Nubians for personal milk/cheese consumption and feeding extra kids. I am in the experimental stages in preparation for the day I win then lottery and can quit my day job. My current goal is to do a goat cheddar/blue in the style of the Dumbarton Blue from http://www.roellicheese.com/ (http://www.roellicheese.com/) (Any suggestions?) My next batch will be a brie from 100% Boer milk... from my sampling of the milk it is super creamy... really looking forward to the cheese!
Thanks!
Welcome cracly to our forum, sadly I can't help on that specific brand of blue, but for blues in general I'd recommending reading lots of the blue threads!
Welcome to the forum Cracyl.
Welcome to the forum cracly!
That Dumbarton is one odd cheese. I would perfect Cheddar, Derby and some Blue cheeses before I would attempt it. It's sort of a mix of all of those and I suspect they do a bit of trick with yeasts to get the blue to grow like this because cheddar/derby is too dense for it to grow naturally in the curd folds. It may also be a trick of cold pressing. When you press a cheddar too cold the curd doesn't knot, some air and blue may appear in the paste of the cheese. Maybe they do it cold on purpose on this cheese so this is like an extreme intentional version of that accident
"...When you press a cheddar too cold the curd doesn't knot, some air and blue may appear in the paste of the cheese..."
This is probably right. If you look at the cheese, the blue is mainly on the outside, apart from where a few needles have been pressed through the paste. It might make an interesting experiment.
Indeed!
By the way, use the quote button to insert a quote so people understand you are referring to a different post.
Like this:
Quote from: fied on December 01, 2011, 11:50:47 AM
This is probably right. If you look at the cheese, the blue is mainly on the outside, apart from where a few needles have been pressed through the paste. It might make an interesting experiment.