It's a perfect, stinky, blue cheese. Might be my best cheese to date.
Penicillium roqueforti, the green/blue mold you have probably seen grow on old bread, was added to the milk to provide the characteristic flavor and aroma.
I drained the curds overnight, during which time they formed into a hard slab. Then I cut them into 1" cubes and put them into 4" moulds. I did not press this at all. That way a bunch of air pockets were left inside the cheese.
After 5 days at room temperature the outside of the cheese (still in the moulds) started to show a lot of green mold. I removed them from the moulds and put them into the fridge for a couple of weeks.
By this time they looked pretty awesome / gross. I used a brine-soaked cheesecloth to wipe off the outside and smooth the outside of the cheeses. Then I pierced them with a olive fork to let some air inside (you might noticed the areas in the picture where the piercing holes filled with mold). Then a couple more weeks in the fridge.
Penicillium roqueforti, the green/blue mold you have probably seen grow on old bread, was added to the milk to provide the characteristic flavor and aroma.
I drained the curds overnight, during which time they formed into a hard slab. Then I cut them into 1" cubes and put them into 4" moulds. I did not press this at all. That way a bunch of air pockets were left inside the cheese.
After 5 days at room temperature the outside of the cheese (still in the moulds) started to show a lot of green mold. I removed them from the moulds and put them into the fridge for a couple of weeks.
By this time they looked pretty awesome / gross. I used a brine-soaked cheesecloth to wipe off the outside and smooth the outside of the cheeses. Then I pierced them with a olive fork to let some air inside (you might noticed the areas in the picture where the piercing holes filled with mold). Then a couple more weeks in the fridge.
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