No wonder this cheese is called Flor Azul, or Blue Flower: it really blossomed! This natural-rind and dry-salted cheese is ready to eat in just two to three months and is packed with flavor.
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RECIPE and INGREDIENTS
Recipe Source: Mastering Artisan Cheesemaking: amzn.to/3WRTRI5 (Amazon)
Penicillium Roqueforti: amzn.to/3BZFqHY (Amazon)
Flora Danica (mesophilic culture): bit.ly/3D0iBpT (New England Cheesemaking)
TA52: shorturl.at/hrXY8 (New England Cheesemaking)
Rennet: bit.ly/3AZldBT (New England Cheesemaking)
TOOLS and EQUIPMENT
Stainless Steel Slotted Spoon: amzn.to/42JWJc0 (Amazon)
Curd Knife: amzn.to/3OncD7H (Amazon)
8-gallon soup pot: bit.ly/3zONbAq (Webstaurant)
Cheese Press: bit.ly/3BjMSP1 (New England Cheesemaking)
Large Cheese Mold: bit.ly/41dRdgl (New England Cheesemaking)
Cheesecloth: bit.ly/3evpHIM (New England Cheesemaking)
Mesh Plastic: amzn.to/3JV19Xn (Amazon)
Netted Cheese Cover: amzn.to/3cNYKjb (Amazon)
Cheese Paper: amzn.to/3TPvHw3 (Amazon)
Cheese Tester: amzn.to/3ObsBQN
Read my blog: jennifermurch.com/
Recipes: jennifermurch.com/recipe-index
Email me: jennifer@jennifermurch.com
CHAPTERS
00:00 Making a Flor Azul
00:54 Milk
01:17 Cultures
02:52 Rennet
04:09 Cutting and Stirring the Curds
05:46 Draining
07:11 Pressing
10:05 Salting and Air Drying
14:34 Aging: Stage 1
15:42 First Poke
17:11 Second Poke
19:04 Aging: Stage 2
20:02 Taking a Core Sample
21:54 Cutting and Tasting
24:54 Storage
25:55 Final Thoughts: 3 Weeks Later
Disclaimer: This video may contain affiliate links, which means that if you click on one of the product links, I'll receive a small commission.
5 авг 2024