Blue cheese: characteristics, subtleties of production.

There is a curious legend. The young shepherd saw a beautiful girl, forgot about my sandwich with cheese. He left it in the cave. When he returned a few days later, a shepherd found mold on cheese. Of course, the guy found the cheese spoiled. However, a strong hunger forced him to try a bite. So was detected bright and pleasant blue cheese recipe! Today the group of blue cheeses include all those that have a bluish-green color. The preparation of such cheeses involves adding in a lot of mold spores. To blue mold was actively developed and developing are special channels for air. As a result, foodies enjoy spicy, peppery flavor. Varieties of cheese with blue mold: 1) Monty - is the result of the work of French craftsmen. Technology of production of Roquefort, multi-stage, but the principle remains the same: goat cheese ripens in a limestone cave, making mold appears. Goes well with red wines and fruit. 2) Gorgondzolla - famous Italian cheese, having a characteristic pungent taste. It is produced in the vicinity of Milan, using pasteurized cow's milk, which is introduced Pennicillium. Ripening gornondzollu about three months kept in caves. Eat a warm delicacy worth savoring with measured sips red wine vintage. 3) Dorblu - semi-hard cheese with a delicate, buttery taste. Recipe for this cheese for over 100 years: in cow's milk is added to noble rot, after which the mass is placed on a wet cellar; later additional cheese rubbed with salt and pierced with needles; Dorblu "maturing" of about 4 months. Even famous chefs make canapes from Dar Blue, combining it with grapes and nuts. Other popular varieties worth noting Kambotsolu, Danablyu and Stilton. Many of blue cheeses are the basis for the popular recipes. That there is only one pumpkin casserole or spinach with cheese! In some countries, growing mold - the secret of the manufacturer. Such a product should drink moderately, as the amount of salt in the blue cheese is very large. We must not forget about the high calorie treats such. In the vastness of the CIS product is not particularly in demand, the reason lies not only in the exotic taste, but also a high price. According to the study, the Russians prefer Dorblu, Roquefort and Gorgondzolle. Secrets of cooking blue cheeses Typically, cheese recipe simple. Preparing it from cow's or sheep's milk. Bluish veins appear due to disputes Penicilium glaucum, is added to the cheese dough. Each manufacturer has its own cooking technique. For example, Roquefort and Gorgonzola punch needle, introducing mold spores, and for Camembert or Brie is characterized by surface sowing spores. Mold grows due to receipt of large amounts of oxygen. Puncturing procedure is repeated daily for 7-14 days. The optimum temperature for the growth of mold - 13 ° C, humidity - about 95%. One thing remains constant - the cheese aging in the cellar until it is mature. Recipe for making blue cheese at home. You will need the following products and tools: 1) Eight liters of pasteurized cow's milk. 2) Pan per 10 liters (best that it is stainless). 3) Special cooking thermometer. Better thermostat. 4) Set dimensional spoons to 8.1 hours. Liter. 5) knife. 6) Long Skimmer of metal. 7) form the curd approx 2 kg. 8) Colander. 9) Mesophilic starter. 10) Mould Penicillum Roqueforti. 11) Jar of calcium chloride. 12) A quarter of a teaspoon of rennet in liquid form. 13) Sol. So, here we go: 1) Pour the milk into a saucepan. 2) Heat the milk to 62 degrees, there is pasteurization. It is important that it was a mild pasteurization ie in a water bath. Then cooled to 30C *. 3) Add to it 1.4 hours. Liter. yeast, 1/16 h. liter. mold. Be careful not move downwards. 4) Cover the pan with a lid and leave for 30 minutes. 5) Again, mix the milk, add 1/4 hours. Liter. calcium chloride in 50 ml of water, the mixture was poured into a pan. Mix milk. 6) 1/4 hours. Liter. rennet dissolved in 50 ml of water, add the mixture into the pan. Stir to evenly distribute. 7) We reserve the pan on the 1.5 hours to form a clot. After that, he checked with a knife, which after cutting a bunch must remain absolutely clean. If all goes well, then, using a long knife, cut the bunch into long pieces in horizontal and vertical directions. After some time, a clot begins to separate from the whey. 8) We shift cheese curd into a colander, covered a large sack. 9) to tie a bunch and hung on for 30-40 minutes. This will get rid of excess serum. By the way, the rest of the production of cheese whey can bake great muffins, pancakes and other pastries. In addition to this serum is very useful, it is possible to drink half an hour before meals for immunity. 10) Put the bag tied to the press for cheese (you can use two cutting boards), setting a weight on top of 4 kg. Subject cheese approximately 10 hours. 11) We shift the cheese in a bowl, shred it. Solim (need 2 hours. Liter. Salt). Stir. 12) cheese curd is placed in a mold and pressed. Within 24 hours, the cheese is inverted somewhere 4 times, then 2 more times in the next 24 hours. Due to this cheese dries and pressed. On the third day of taking out the cheese from the mold and allowed to dry at room temperature for 24 h. At this recipe cheese ends. 13) Make a puncture in the cheese, the distance between them 2 cm (air intake contributes to the development of mold). 14) Put the cheese in the container and the container is portable for 3-4 weeks in a room with a temperature of about 10 degrees. For these purposes the ideal cellar. 15) The cheese is ready. Bon appetit! It is important to observe the process, manufacturability and temperature regimes.