Day 43 - cheese #2 - infected blue

Technically, not a cheese.

Well, it is actually a batch of pressed ricotta that was mixed with a strong Danish Danablu cheese. Whether or not is this an actuall infection which promots Penicillium roqueforti growth or just a stupid mix (that Danablu is very strong…) - only time will tell. In this particular experiment I had a problem with the pressing, so it was not nearly as firm as cheese no. #1.

Yield

• ~330 gr

Ingredients

• 3 l milk (3%)
• 90 ml acetic acid (5%)
• 25 gr salt (that’s a bit too much, actully)
• 20 gr Danablu (store-bought commercial variety)

How To

• Heat milk to 88°C while swirling continuously to avoid scorching.
• Remove from heat, create a fast swirl and pour acetic acid.
• Let curds rest for a few minutes, drain, salt, combine with the Danablu.
• Press for 12 hours.
• Remove from press and poke a few holes from top to bottom with a clean skewer.
• Air-dry for 2 days, flipping cheese every now and then.

Notes

• I haven’t had the guts yet to leave a cheese completly untouched until it REALLY begins to grow mold, any kind of mold.
• As stated earlier, this is actually a flavored ricotta, it doesn’t seem the cheese was actually infected.