Something New, Something Blue


My last attempt at a blue cheese did not turn out blue at all (blue Gouda) So now I am going to try for a Blue Caerphilly. I think I have done more experimental cheeses using Caerphilly then any other type of cheese.  It lends itself to blending well with flavors and it ages quickly.  In other words I don’t have to wait a year to eat it to see how the experiment goes.  I am going to use a different variation then my normal Caerphilly recipe.  This one will be from Gavin Webber’s book “Keep calm and make cheese”  This is a great book for the beginning cheese maker.  Gavin also has a cheese blog that has good tips and different cheese making variation.  There are only a few differences in the Caerphilly recipe.  The cook temperature for the curds is at 92F instead of 95F and the cheese is salted instead of brined.  I have used this recipe before to great success.  It will be less salty than the brined variety and have a sharper taste at the end of the aging time.  On one of his blogs he had half a wheel of Caerphilly that was infected by blue by accident and had it change to a great flavor so I am going to try that intentionally on mine.

Penicillium roqueforti package.  It is really hard to find single use packages of this around here.
Penicillium roqueforti package. It is really hard to find single use packages of this around here.

Penicillium roqueforti was added at the same time as the culture.  I am not sure if this is a good time to add but it sounded good.

even after some mixing there is still a little of the blue mold showing on the surface of the curd before I cut it
even after some mixing there is still a little of the blue mold showing on the surface of the curd before I cut it.
Nice curd formation
Nice curd formation.
Sliced and ready to turn to drain more.
Sliced and ready to turn to drain more.
and the cheese is created.  Drying for a couple days and then into the newly created moldy cheese fridge.  (my little wine fridge)
and the cheese is created. Drying for a couple of days and then into the newly created moldy cheese fridge. (my little wine fridge)

2 thoughts on “Something New, Something Blue

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