Tri Blue

Dec 01 06.

3 Blue Cheese Cultures- Rosenborg, English Stilton and Danish Blue

MA4002 starter

calcium chloride 1/4 tsp

bio rennet 1/4 tsp

4L Homo milk at 3.5%

250ml whipping cream at 33%

So this is totally a "Lets see what happens" experiment ;)

1305 added all except rennet, milk at 83F, bath at 90F, aiming for 88F.

1350 milk at 86F, added rennet, increased bath temp to 92F.

1500 86F

1610 Cut curds, Temp 86F, let settle.

Dec. 14.

Jan 07 07.

Feb. 12.

This was an experiment that was a see what happens and the result is a surprisingly great taste, very mild and creamy, definitely one I would do again. Will take the culture of this one and do another. Disappointed the veining did not occur, but i think it was because it was too cold.

March 16.

Still my favorite, very smooth and creamy. Def. want to redo this one.