Rick Robinson's Personal Web Site

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.

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  08:38 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 Robinson  on  03/22/2009  at  10:07 AM

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