The results of the blue cheeses I made over the summer were of mixed success. Some turned out bad because of poor milk quality, another cheese suffered because I was in France for two weeks and one batch just turned out badly for no apparent reason. I have obviously still a lot to learn so what better to do than to make another batch of blue.
This time I started with 10 gallons of Ayrshire milk at 86 F. As cultures I added MM1oo and a little LM057 which helps with the development of cavities where the blue mold will grow. The spots in the milk is the added Penicillium roqueforti. This will create the blue mold.
After adding adding 7.5 mml of microbial rennet it took 60 minutes to reach the desired consistency and the curd was ready to be cut. I cut it gently for 5 minutes to pea size particles after which I let the curds settle for 5 minutes. Without heating I then stirred the curd for fifty minutes or until the curd had reached the desired texture. After this I let the curds settle for about 10 minutes before I hooped the curd directly from the vat with the cheese forms. I did not drain the whey from the vat before I started the last procedure.
I turned the cheeses after 15 minutes and then every half hour to an hour for the next four hours. The next day I turned them twice. The third day I salted one side and the fourth day I salted the other side before I moved the cheeses to the aging facility. I keep my fingers cross that these will turn into some good blue cheeses