BLUE CHEESES COMPARISON CHART - Artisan Cheese …

1 blue CHEESES COMPARISON CHART . Cheese Milk Type Additives Acidification Shape / Size Ripening TIme Curd Treatment Draining / Pressing Aging Instructions per 1 gallon Milk Ripening of Cheese / Time to Set Temperature Mold Used Curds blue Gouda Whole cow's 1/8 t Meso II 86 F One 5-inch 45 minutes + 1/2-inch cubes 15 pounds for 30 minutes 50 55 F. or Pinch PR Tomme mold 30 45 minutes Rest 5 min Medium pressure for 85% humidity Mix of cow & 1/4 t CC with follower Stir 5 min 4 6 hours Flip daily goat 1/4 t R Rest 5 min Brine overnight Wax after 1 week Wash curds Dry 1 -2 days Age 6 weeks 4 months Stir 10 min 2-3 days total Settle Stir 20 min Approx 1 hour total Coastal blue Whole cow's 1/4 t MM100 86 F One 4-inch 1 hour 1/2-inch cubes Drain 12 hours at room 50 56 F.

2 Pinch PR Camembert 1 1 1/2 hours Stir 10 min temp, turn 4 times within 85% humidity. 1/8 t CC mold Remove 2 quarts whey, 12 hours. Remove from Turn daily 1 /8 t R stir 5 min form, salt. 6 8 weeks 1 T salt Drain in cheesecloth bag Place in box, 68 72 F Then wrap and place 5 min. @ 90% humidity. After in fridge for up to 4 6. Put curds into mold. 2 days, pierce horizon- months. tally and vertically. 60 hours total (2 1/2 days). Gorgonzola Whole cow's 1/4 t MA 4001 90 F One 4-inch 30 minutes 3/4 -inchcubes Press lightly 2 hours After 4 days, 50 F. 1/4 t CC Camembert 20 30 minutes Rest 10 min Flip and press 75% humidity. 1 /2 t R mold with Stir 20 min @ 8 pounds for 2 hours After 2 weeks, pierce 1/8 t PR follower Rest 15 min Repeat for a total of 4 times horizontally and 1 1/2 t salt Cheesecloth bag and 8 hours vertically.

3 50 F. Note: this is for hang to drain overnight Salt, flip 5 hours @ 85 90% humidity 6 quarts milk at 55 F. Continue for 3 more 2 more weeks pierce Make second batch and days as needed. drain 6 hours. 85 hours total After 2 months wrap in Break into 1 inch curds (3 1/2 days) foil and place in fridge Layer with PR mold for 1 6 months powder Cambozola 1/2 whole 1/4 t Meso II or 86 F 2 St. Maure 30 minutes 1/2-inch cubes At room temp: 6 hours 50 55 F. cow's milk C101 molds 1 1/2 hours Stir 5 min +2+2 90% humidity + 1/8 t PC Rest 5 min Salt Flip daily until coated in 1/2 heavy 1/4 t CC Cheesecloth-lined col- 10 hours total mold cream 1/4 t R ander to drain 20 mins.

4 Pierce horizontally 8 10. 1/8 t PR Ladle into molds with times. Repeat if needed 4 t salt mold powder added in Wrap in paper 10 12. center days after piercing. Ready in 4 weeks. Buttermilk Whole cow's 1/4 t MM 100 90 F One 4 1/2 inch none / 1- inch cubes 4 + 4 hours 54 F. blue + Pinch PR Camembert 90 minutes 10 min rest Salt 75% humidity Buttermilk 1/4 t CC mold 10 min stir 5 hours Pierce after 1 week. 50 F. + 1 /2 t R 15 min rest 13 hours total 85 90% humidity, Heavy 1/8 PR Pour off whey piercing as needed for cream 1 1/2 t salt Cheesecloth sack 2 weeks. 15 20 min 6 weeks total, then foil Layer in mold powder and into fridge for up to 3 more months Roquefort 1/2 whole 1 /8 t MA 4001 90 F 4-inch Camem- none / 1-inch cubes Drain 8 hours+ 16 hours 50 55 F.

5 Cow's milk 1 /8 t lipase (op) bert mold 2 hours 15 min rest, stir, 15 min at room temp. Salt. 85-90% humidity + 1/4 t CC rest 24 hours total Flip daily for 1 week. 1/2 heavy 1 /2 t R Drain in cheesecloth bag Pierce horizontally and cream 1/8 PR for 10 + 30 min vertically 6-8 times. 1 1/2 t salt Layer in mold with peni- 2 more weeks, pierce cillium roqueforti as needed. 6-8 weeks then wrap and into fridge for up to 3 more months Stilton 1 gallon 1/4 t C 101 or 86 F One 4 1/2-inch 30 minutes / 1/2 inch slabs Press @ 8 lbs. overnight 50 55 F. whole cow's Meso II Italian straight- 1 1/2 hours Rest in whey hours @ room temp. 85-90% humidity milk 1/8 + a pinch PR sided Cheese @ 86 F Break into 1-inch pieces, Flip and wipe with brine + 1/4 t CC mold or 5-inch Cheesecloth bag 30 toss with salt.

6 Daily for 1 week. 1 cup heavy 1/4 t R Tomme minutes Layer in mold with PR Age 4 months, turning cream 2 T salt Press into brick mold. weekly. 4 days at room temp, flip At 4 months wrap and daily store for up to 3 more 4 1/2 days total months. Bloomy blue Goat 1/4 t Aroma B 72 F 2 St. Maure none / 1/2 -inch thick slices 24 hours at room temp 50 55 F. Log Chevre 1 /8t PC molds set 18 hours Ladle into molds flipping when firm 90% humidity Pinch GC inside 2 Cam- Salt and dust w ash Wrap in paper after Pinch PR embert molds 24 more hours in box 2 weeks. 1/4 t CC 48 hours total 2 more weeks then into 1/4 t R fridge 1 T salt Dust w: 1 1/2 T.

7 Veg ash Note: Cambozola and Bloomy blue Log Chevre are bloomy-rind CHEESES which you can compare to others of that style Cheese . Legend Strains of bacteria Strains of bacteria Type (optimum temp. range) Function BL Brevibacterium linens coryneform bacteria Secondary Culture Red/orange smear surface flora LA Lactobacillus acidophilus Misc culture (98-106F, 37-41C) Lactic acid in making yogurt LB Lactobacillus delbrueckii ssp. Bulgaricus Thermophilic (95-105F, 35-41C) Lactic acid LC Lactococcus lactis ssp. cremoris Mesophilic (77-86F, 25-30C) Lactic acid (salt sensitive >4%). LD Lactococcus lactis ssp. lactis biovar. diacetylactis Mesophilic (77-86F, 25-30C) Lactic acid LDL Lactobacillus delbrueckii ssp.

8 Lactis Thermophilic (95-105F, 35-41C) Lactic acid LH Lactobacillus helveticus Thermophilic (95-105F, 35-41C) Lactic acid LL Lactococcus lactis ssp. Lactis Mesophilic (77-86F, 25-30C) Lactic acid, CO2, diacetyl LM Leuconostoc mesenteroides ssp. cremoris Mesophilic (77-86F, 25-30C) Lactic acid, slow CO2, diacetyl PS Propionibacterium freudenreichii ssp. shermanii Secondary Culture CO2, propionic & acetic acid for eye & flavor development. ST Streptococcus thermophilus Thermophilic (95-105F, 35-41C) Lactic acid Cheesemaking Suppliers DC Dairy Connection, Inc. GC Glengarry Cheesemaking & Dairy Supply NEC New England Cheesemaking Supply Co.

9 TBP The Beverage Peopl