Short (11.30 mins) recipe style video to make a stunning blue cheese. The clip assumes you know how to make cheese. If not, see our 30 minute feta instructional video at [ Ссылка ]

This is an adapted version of the famous Reyes Farmstead Cheese Company's "Coastal Blue" (tm). Ours use different quantities of bacteria, calcium and rennet and is based on Sunshine Coast Hinterland Jersey milk which gives it a unique taste.

GLASSHOUSE BLUE
Ingredients:
• 6 litres of milk
• Drop mesophillic culture
• Smidgeon penicillium roqueforti culture
• 1/4 tsp calcium chloride
• Dash liquid rennet diluted in 1/4 cup non-chlorinated water
• 1 tbl or so of Kosher salt
Method:
1. Slowly warm the milk to 30 (c) degrees (86 f)
2. Add both cultures. Let sit for a few minutes and then stir in well.
3. Let sit for 1 hour (stir every so often).
4. Add the diluted calcium chloride and rennet. Stir well.
5. Let sit for 1 hour (or longer) to get a clean break.
6. Cut the curd to about 1 cm (1/2 inch).
7. Stir well and let settle.
8. Take out excess whey until the curd is slightly exposed and then stir again.
9. Drain curd in a lined colander for 5 minutes.
10. Place curd into moulds.
11. Flip every 3 or 4 hours for 12 hours. (Depending on your day/night timing, make sure you flip it once – 4 is the ideal.)
12. Rub with salt – make sure you cover every surface – top, bottom and sides.
13. Stab it all the way through with a metal skewer – 4 times vertically and 4 horizontally.
14. Let dry for a day at room temperature.
15. Place into a refrigerator at around 15 degrees celsius (60 f).
16. I age to appearance. It takes a few weeks (3 – 4) before the blue mould shows for me. It tends to develop quickly after that. Once I have a really good mould coverage, I wrap it in aluminium foil (to retard the surface mould) and leave it for another week or two.
17. To serve, remove from fridge 30 minutes prior. When you cut it, the cheese should be soft-ish in the centre. If not, try to get the chance to age the rest of the block for another week or so. (Good luck with that, the tasters tend to be very impatient!)

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