Hi from California. We sure do love cheese!!!! Had no idea there was that much of a process in making cheese. Thank you so much for teaching us and showing us all the hard labor that goes into it. It is such a joy for us to watch your family work together, it seems you always have a fun time making the videos. So when are you going to start your own show on a food channel? Ha ha. Thanks so much for taking so much time out of the day to make a video like this,I know you guys are really busy. God bless you all can’t wait for the next video.
Which Penicillium Roqueforti did you use? The website shows PA, PJ, PS, and PV. Thanks! EDIT: Rewatching the Stilton video - Breanne says PV. So, I assume that's the one used here, too. Crossing fingers as I'm about to order it. :)
Thanks for this video! It helped me tackle my first blue cheese! How long to age it for a more creamy type Dulce? You mention you can eat it after about 1 month.
Congratulations on your first bleu cheese! It will likely get creamier (and stronger tasting) the longer it ages, though you'll want to do your own experimenting. You can eat it basically anytime, but after a month is what we like.
Love you videos and how detailed you are in explaining - makes a difference for us when we try out your recipes! So a question... How do you keep the blue cheese mold from spreading to your other cheese? When I make it, I end up with blue mold on ALL the cheeses I make after that for about 2 months. I've stopped making blue cheese because I can't seem to keep it from spreading like fire. I keep my blue's separate in one fridge and the other cheese in a second fridge. I wash down the counters and all the equipment too. I wait a week between making blue's and other cheeses. Ergh! Can't seem to keep the blue to itself... And it LOVES to invade the Belper Knoll...
Thank you! To prevent the bleu mold from spreading you need to keep the blues separated in their own 'cave' (a pale with a loosely fitting lid in the fridge works great). It seems that you're really trying to watch for cross contamination...but perhaps there's still some bleu mold on your hands or fingernails or some other part of your equipment? maybe your cheesecloths? Yes for sure! that bleu spreads like wildfire if it's not contained :)
Great vid ya'll, can someone just order slices or do you have to buy the whole block? and ya'll also sell honey? Do you have a website? sorry so many questions.
Thanks for the questions! We don't sell our cheese. As for honey, at this point in time we only have enough for our own consumption. We are working on a website and hope to have it up soon!!
Not a big fan of blue so I have never made it. This was very interesting. A few years ago I had a tour of one of the cheese caves in Roquefort France didn't get to see the cheese made but it was very interesting. www.flickr.com/photos/dalecalder2003/4648131804/in/photolist-85JTDw
Hi Matthew. We find that goaty milk can come from a few things: a) If a billy is with the nannys, b) If the milk is older than three, sometimes even two days (warm and fresh is always best!) c) It wasn't milked in a clean environment and strained as promptly as possible. It is SO important to keep all things pertaining to milk and cheesemaking as clean as possible. No flies, no floaties, keep the cheeses covered, etc.. Hope that helps and let us know if you have more questions. All the best with your cheesemaking!
You can order a starter culture for Bulgarian yogurt at Cheesemaking.com and there are instructions on the product page here cheesemaking.com/products/yogurt-starter-culture-bulgarian
