Danish Blue

Nov 30 06

Culture from Danish Blue cheese

MA4002 starter culture prepared the night before

calcium chloride 1/4tsp

bio rennet 1/4tsp

4L homo milk 3.5%

250ml whipping cream 33%

1710 mixed all but rennet to milk at 80F start temp, aiming for 88F.

1740 temp at 89F

1830 added rennet, temp at 87f.

Mixture set nicely at 87F.

Cut and drained after letting settle.

Let drain for a while, was rushed in this case, was late in evening.

Next morning pulled out of mold, salt with sea salt and let rest for further draining.

Dec. 05.

Starting to Blue :)

Dec 07.

Dec 09.

Placed holes in the cheese.

Dec. 14.

Jan 07 07.

Feb. 12.

Very mild and still needs aging since from the others I noticed the same that the temp was too cold and aging was very slow. No veining so hopefully in a warmer place it will start to grow. very tasty on crackers though so nothing wrong with eating it now :)

March 16.

Nice and mild, semi soft, slight translucent to it, very nice :)