Homemade blue cheese. Bleu D'Auvergne style 

Bleu D'Auvergne is a French blue-veined cheese. It is intense in flavor, but at the same time has a delicate and creamy texture.
For production I used:
-10l of pasteurized milk at 65 ° C for 30 minutes
-2ml cacl
-Thermophilic cultures (1/3 of the manufacturer's dosage)
-Mesophilic cultures (2/3 of the manufacturer's dosage)
-Penicillum roqueforti mold (according to dosage)
-400ml of 30% cream
-2ml of calf rennet
-brine: • Jak zrobić solankę do ...
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