Cheese Making Equipment

In recent decades, if you wanted a blue cheese, you'd have to throw all European products. Today the United States have their own decorated cheese, known primarily in Wisconsin, Iowa and Illinois, and are known for their high quality products. At the same time, many are home cooks make the realization of the simplicity and fun, even cheese. It requires some patience and equipment, but can be a very worthwhile project.

Blue cheese cannot the ideal cheese for someone new to cheese making, because it is a relatively slow process that requires some special equipment. However, once the basic concepts of maturity milk dominates refreshment and working conditions of Quark, you should absolutely consider it at home. There are several ways it differs from making a fresh cheese like ricotta.

In blue cheese, cottage cheese, which will be formed soon, an inoculum is added to the mixture. ThisInoculum is a solution of a small amount of blue cheese and water, or a Penicillium. This will help to initiate and flower maturation of the cheese. Of the many species of Penicillium are available, we recommend Penicillium roqueforti, which is used in it, Gorgonzola and Roquefort cheese.

Then the whey is loaded into a cheese press, where they sit overnight. The next day, remove the cheese from the press to prepare them to ventilate and mature. Drillholes in the cheese to allow air to travel through as it ages. Place it in a 50F refrigerator with high humidity.

Over the course of the next two months, turn the cheese daily. You’ll soon notice the formation of a white bloom on the surface of the cheese.

Finally, remove the round of cheese from the refrigerator and slice it open. You should see beautiful blue or green marbling throughout the inside of the cheese. The longer the cheese. Enjoy!

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