CheeseForum.org » Forum

This  cheese was made from the extra curds that did not fit in the first mold and was a bit too thin to age any longer for fear that it would dry out, so I am eating it.  It is very tasty, rind and all.  Not at all as strong as it could be but a nice mild blue taste.  The cheese is a bit creamy in texture, not at all granular as I thought it would be.  The taste explodes after each chew, it's a pleasure.  Like nothing I have ever tasted before, unique. It smelled really good for at least two months. 

Make notes:
Start date:  Jan 8 2015
End date: March 26, 2015
Cheese type: Stylton style cheese:
Yield: 147 grams per liter

Ingredients - Quantity
Milk 3.25 % 5.3 liter
Cream 35%:1 cup
CaCl2:1/2 tsp
Rennet:1/4 tsp double strength
Starter:4 ounces Flora Danica culture
Penicillium Roqueforti VZ3 DVS:1/8 tsp

Add milk, cream, CaCl2  heat to 86F
Add roqueforti,  wait 5 min for mold to re-hydrate
Add starter and ripen for 30 minutes
Add rennet 1/4 tsp in 1/4 cup water, set for 105 minutes for a clean break
Ladle into a cheese cloth lined colander in sheets keeping the colander in whey for 90 minutes at 86F
Hang the cheese cloth bag to drain for 30 minutes
Place bags in a pan to drain overnight add 8 pounds of weight
Next day, break curds and fill 2 Camembert molds flip several times a day for 4 days, first 2 days at RT, then in a cold place. :
Pierce holes in the top and sides with the thermometer needle.
I aimed to keep it at 50-55 at 90 R.H. but it varied up and down around those values.   

Congratulations! You're now the owner of a brand new cheese!

Looks good. When will you be able to taste cheese over the Internet?... ;-)


Have a cheese!


:-) Danbo

Danbo, it's a real blessing that smells don't transmit on the internet, I think. 

At least there should be a "smell blocker"... Don't you just hate those pop-up-smells.... ;-)

Quote from: Danbo on March 26, 2015, 06:16:12 PM
Looks good. When will you be able to taste cheese over the Internet?... ;-)


Have a cheese!


:-) Danbo

Or a scratch and sniff just to tease us. Good job

Pretty Penny and another cheese.  I'm sure the mother cheese will be even more delightful having more time to develop flavor and texture.

Here is the Mother Cheese, the bigger of the two that I made.  The taste is fabulous, there is an aftertaste that is quite strong, not unpleasant, but definitely present.

Good looking cheeses. Congratulations and a cheese from me.

AC4U!