“It’s like you’re dreamin’ about Gorgonzola cheese when it’s clearly Brie time, baby!”

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.

Blue cheese after 2 months of aging in the refrigerator

Blue cheese after 2 months of aging in the refrigerator

Blue cheese showing small amount of marbling.

Blue cheese showing small amount of marbling.

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.

Advertisements

12 thoughts on ““It’s like you’re dreamin’ about Gorgonzola cheese when it’s clearly Brie time, baby!”

  1. It looks great, but I am not one to judge blue cheeses, as I am not a fan. I do appreciate the effort and the beauty in them though. I can’t wait to see your next one.

  2. That is BEAUTIFUL! I am impressed! I have not really entered into the world of cheesemaking, which seems really stupid because I love me a good gouda, brilliant brie, and blossoming bleu.

  3. Your cheese looks wonderful! I like to mix different cheeses on a salad and blue always is a good choice

    • Hi Catherine! We loved your flock integration story. Chickens are fascinating quirky little creatures with distinct personalities!

      The cheese was pretty good. I’ll get back into it again this winter as it cools off and there is less to do outside.

      Looking forward to following your blog!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s