Food storage blue cheese

Our blue cheese is like a fine wine that must age before it is sold. Blue cheese is believed to have been discovered by accident. The caves that early cheeses were aged in shared the properties of being temperature and moisture controlled environments, as well as being favorable to many varieties of mold. Add the heavy cream and using a fork or a whip, mix very well until most of the blue cheese is well incorporated into the cream. Add up to ? cup milk to make a smooth dip.

The blue cheese is a perfect foil for wines of this type. The fat and the blue mold both help to soften the tannins and acids and let you get at the fruit. More often than not, my favorite way to have blue cheese is with a little something sweet; figs, honey, or fruit preserves. Sometimes blue cheese is seen labeled as "bleu cheese," Generic blue cheese is made by heating milk with rennet so that it curdles, and then stirring the mold in with the curds before pressing them, ensuring that the mold is evenly distributed in the cheese.

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The distinguishing characteristic of blue cheese is the creamy ivory color which is laced with blue/green veins. Blue Cheese is a classic ingredient in salad dressing, and is delicious served crumbled on top of salad. Use in dips, sauces, spreads, with both vegetables and fruits.

temperature

An inoculum of Penicillium from a cheese you are duplicating is added to the curd, and aeration holes are created so that air can enter the cheese. Temperature and humidity need to be controlled so that aging proceeds at the correct rate, and the cheese does not dry out, nor "weep" with moisture. However, to maintain a quality product with a consistent look and feel, some modern production methods mix the mold with the curds before they're pressed, so no skewering is involved. While cheese purists are divided somewhat on which technique produces a better cheese, I can find no evidence of a preference in the consumer market. Hey have you seen curdnerds.com ?

The curd is then cut and left for another hour before being removed from the vat in scrim cloth (raw Irish linen), drained and tipped straight into the moulds. For the next two or three days it is left to drain and turned from time to time until dry enough for salting and piercing. Some blue cheeses are injected with spores before the curds form and others have spores mixed in with the curds after they form. Blue cheeses are typically aged in a temperature-controlled environment such as a cave.