Sunday, March 22, 2009

Maybe My Best Cheese Ever

Just tried this blue cheese I made a few months ago. This is the first cheese I’ve made with raw milk, and it is fantastic. Very creamy with a nice blue cheese flavor without being “over the top”. Yum.

Rick and Lynne Robinson, Hewitt, New Jersey

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Posted under: Cheesemaking • by Rick on 03/22/2009 at 05:15 AM
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  1. Congrats on the cheese.  Can you give us some suggestions for your aging environment?  How sanitary do you keep it?  My last wheel of Romano developed a ton of mold on it and I couldn’t recover it.  My only thought is that my aging “cooler” isn’t sanitary enough.

    Posted by .(JavaScript must be enabled to view this email address)  on  03/22/2009  at  06:38 AM
  2. I age the blue cheese in a mini-refrigerator, used only for mold cheeses. I try to clean it (when empty) with bleach diluted in water. However, I do get some cross-contamination to my other aging location—a wooden rack in my wine cellar—sometimes. So, I know what you’ve experienced. If you notice some cross-contamination, just rub the contaminated cheese rind with a saturated salt/water solution. The salt will inhibit the mold growth.

    For advice from other cheese makers, visit the cheese forum. A link is on the right side of the home page for this site.

    Posted by Rick  on  03/22/2009  at  08:07 AM

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