Goat Milk Blue Cheese
I put the penicillium roqueforti mold culture into the cheese milk as I was making the cheese. I poked holes in the new cheese about 1 inch apart and all the way through all over the cheese with a sterilized stainless skewer. This allows the blue mold to grow into the cheese. Several days later this beautiful blue mold grew all over the cheese.
I wrapped the cheese loosely in a damp cheese cloth to keep the cheese moist during the ageing process.
Blue Cheese wrapped during ageing
To keep the cheese at the high humidity it needed to ripen properly, I bought a cake carrier to put it in. It was the perfect size and allowed me to keep the cheese in the same fridge/cooler with the other cheeses without contaminating them with the blue mold. ( Well ... this was mostly successful ... I have found a little of the blue mold growing on the gouda and provolone! )
Goat Milk Blue Cheese - Under Cover
Here is a slice of the cheese that I cut this morning. I trimmed the rind off before eating it ... I wasn't brave enough to try the rind! The cheese has a smooth creamy soft texture and a mild blue cheese flavor. I think it is delicious ... I really like blue cheese. I'm sure it's flavor will get stronger as it ages longer, but I couldn't wait to give it a taste!
Goat Milk Blue Cheese slice
I'm enjoying eating it by it's self and I'm sure it's going to be delicious crumbled into a salad.
I have to give a special "Thank You" to Tonia (from The Simple Life) and her daughters for coming by today and sampling cheeses with me! I enjoyed sharing the cheeses with them, the visit, and all of the goat stories!