🧀
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OtherAdvancedCow Milk
Blue Cheese (Roquefort-Style)
Blue-veined cheese with sharp, tangy flavor.
⏲
Total Time
5h
🍲
Yield
1 kg
🎯
Difficulty
Advanced
🥛
Milk Volume
8 L
Ingredients
Primary Ingredients
- 8 litersWhole Milk
Cultures
- 0.5 tspMesophilic Starter
- 0.125 tspPenicillium Roqueforti(Blue mold)
Coagulants
- 0.5 tspLiquid Rennet
Seasoning
- 3 tbspSalt
Instructions
1
🦠Culture
CulturingHeat milk to 32°C, add cultures, maintain 1 hour.
🌡️30–33celsius
⏱60 minutes
2
💧Add Rennet
CoagulationAdd rennet, let set 45 minutes.
⏱45 minutes
3
🔪Cut
CuttingCut into 2cm cubes, stir gently 20 minutes.
⏱20 minutes
4
⬇️Drain
DrainingDrain, pack into molds, drain 24 hours at room temp.
⏱1440 minutes
5
🧂Salt
SaltingRub salt on all surfaces.
⏱5 minutes
6
📋Pierce
OtherAfter 2 weeks, pierce cheese with skewer for air channels.
⏱20160 minutes
7
📅Age
AgingAge at 10-12°C, 90% humidity for 3-6 months.
⏱129600 minutes
Aging & Ripening
📅
This cheese requires aging/ripening
Mode: Simple
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