John Kimble
Well-Known Member
- Joined
- Aug 16, 2018
- Messages
- 80
- Reaction score
- 27
Young Blue that has been aging for about 10 days.
Instead of buying penicillium candidum, I bought a small wedge of smooth blue from Rogue River Creamery in Oregon and blended it with heavy cream. I added that to the milk and the blue has sprouted beautifully. I poked holes through the cheese at about 7 days to facilitate the spread of the blue throughout. It is currently resting at 54-56F and between 85%-95% humidity in my cheese cave fridge.
I will report back every few days with pictures!
Instead of buying penicillium candidum, I bought a small wedge of smooth blue from Rogue River Creamery in Oregon and blended it with heavy cream. I added that to the milk and the blue has sprouted beautifully. I poked holes through the cheese at about 7 days to facilitate the spread of the blue throughout. It is currently resting at 54-56F and between 85%-95% humidity in my cheese cave fridge.
I will report back every few days with pictures!