No wonder this cheese is called Flor Azul, or Blue Flower: it really blossomed! This natural-rind and dry-salted cheese is ready to eat in just two to three months and is packed with flavor.

Full Moon Blue Video: [ Ссылка ]

RECIPE and INGREDIENTS
Recipe Source: Mastering Artisan Cheesemaking: [ Ссылка ] (Amazon)
Penicillium Roqueforti: [ Ссылка ] (Amazon)
Flora Danica (mesophilic culture): [ Ссылка ] (New England Cheesemaking)
TA52: [ Ссылка ] (New England Cheesemaking)
Rennet: [ Ссылка ] (New England Cheesemaking)

TOOLS and EQUIPMENT
Stainless Steel Slotted Spoon: [ Ссылка ] (Amazon)
Curd Knife: [ Ссылка ] (Amazon)
8-gallon soup pot: [ Ссылка ] (Webstaurant)
Cheese Press: [ Ссылка ] (New England Cheesemaking)
Large Cheese Mold: [ Ссылка ] (New England Cheesemaking)
Cheesecloth: [ Ссылка ] (New England Cheesemaking)
Mesh Plastic: [ Ссылка ] (Amazon)
Netted Cheese Cover: [ Ссылка ] (Amazon)
Cheese Paper: [ Ссылка ] (Amazon)
Cheese Tester: [ Ссылка ]

Read my blog: [ Ссылка ]
Recipes: [ Ссылка ]
Email me: jennifer@jennifermurch.com

CHAPTERS
00:00 Making a Flor Azul
00:54 Milk
01:17 Cultures
02:52 Rennet
04:09 Cutting and Stirring the Curds
05:46 Draining
07:11 Pressing
10:05 Salting and Air Drying
14:34 Aging: Stage 1
15:42 First Poke
17:11 Second Poke
19:04 Aging: Stage 2
20:02 Taking a Core Sample
21:54 Cutting and Tasting
24:54 Storage
25:55 Final Thoughts: 3 Weeks Later

Disclaimer: This video may contain affiliate links, which means that if you click on one of the product links, I'll receive a small commission.

свернуть