This blue cheese recipe is a hit! Watch until the taste test at the end!
This make-at-home cheese recipe uses sheeps’ milk and bacterial cultures, as well as the penicillium roqueforti which gives blue cheese its famous blue-green veining and delicious, unique taste.
There are many types of international blue cheeses including Stilton, Gorgonzola, Castle Blue, Danablu, Maytag, and more. But this blue cheese recipe pays homage to traditional French Roquefort cheese because it uses sheep milk (not the cow or goat's milk used in many other blues). Why not have bragging rights when you serve it on a cheese board and say to your guests that you made it yourself?!
Mary Anne, a passionate home cheesemaker, shows you how you can make this delicious blue cheese from scratch using a handful of ingredients. She demonstrates the techniques involved and shares the tips and tricks needed for success. She is joined by another passionate home cheesemaker--Ilda Costa Sarnicki--for a taste testing.
Affinage notes: Mature this cheese at 10℃ / 55℉ for at least 2 months before eating, keeping it at a high humidity (90 - 95%). Flip daily. Wipe away all extra moisture from the ripening box in the first 2 weeks. It is recommended that you wrap the cheese in aluminum foil at the one month mark, and when removing the foil, you scrape the exterior before serving. Do not use milk that has been high-heat pasteurized for this recipe. Feel free to halve this recipe, if you want a smaller batch.
For info about traditional Roquefort cheese, watch this interesting video about how it is made in the Roquefort region of France (copy think link into your browser): • Roquefort -- Making th...
Here’s where you can purchase cheesemaking tools and ingredients such as rennet (coagulant) and bacterial & fungal cultures on-line in Canada and the U.S.:
Canada: glengarrycheesemaking.on.ca
USA: cheesemaking.com
Please consider becoming a patron & supporting this channel, by making a donation through Patreon: / givecheeseachance
See other videos on this RU-vid channel to learn how to make: camembert, brie, cheddar, feta, mascarpone, quick mozzarella, cream cheese, ricotta, labneh, nabulsi, belper knolle, colby, yogurt, as well as crottin, valencay, chèvre and boursin-style cheeses.
The music in this video "Jazz Mango" is royalty free, offered by RU-vid.
2 ноя 2022
