Making Your Own Cheese by Paul Peacock

Author:Paul Peacock [Paul Peacock]
Format: epub, mobi
ISBN: 9781848034457
Publisher: Constable Robinson (eBook)
Published: 2011-04-07T04:00:00+00:00

Danish Blue

5 litres really creamy full-fat milk

1 sachet mesophillic starter

1g (⅛ teaspoon) Penicillium roqueforti

6 drops rennet mixed in 1–2 tablespoons cooled, boiled water

1 level teaspoon salt

1. Mix the milk and starter together in a pan, then heat to 34°C. Remove from the heat and leave for 1 hour to ripen.

2. Add the Penicillium roqueforti, then the rennet. Make sure everything is well-mixed.

3. Allow the cheese to cool a little, but keep it out of draughts and don’t let it cool rapidly.

4. Cut the curds to 4cm cubes and allow to rest for another hour.

5. Pour off the whey and carefully transfer the curds into a cheesecloth-lined colander. Drain for 20 minutes, then sprinkle with the salt.

6. Spoon the curds into a cheesecloth-lined mould and very lightly press them, just at hand pressure. Then put the cheese into a plastic container in the fridge and, after a week, sprinkle the surface with salt and pierce it all over with a needle.

7. Leave for a fortnight to mature, and check to see if there are blue moulds developing. If it smells bad, however, don’t taste it – discard it immediately and put it down to experience!

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