Alrighty, it’s been about 2 months since I started the blue cheese and like some kinds of beer it’s just better to put it away, let it age and not think about it! Time to unwrap it and give it a taste.
To make this cheese I followed the recipe in Ricki Carrols book with some modifications found online, but I can’t find my notes! (Bad Scientist! Bad Scientist!) To inoculate with the penicillium I simply mushed up a few crumbles of Amana Blue Cheese into some milk and added it to the warming milk. I used a homemade press setup overnight with maybe 25 lbs of weight.
I think I will press it with less weight next time so the curd is not so solid. This should leave more air pockets for the mold to grow into in the middle. You can see below that it didn’t grow much past the piercing holes I made with a skewer.
We crumbled some of this on our mixed green salad of bok choi, arugula, chard, spinach etc. It was excellent with walnuts, dried cranberries and raspberry vinaigrette dressing! Also pretty good as plain slices. All in all a success, but improveable.