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Bleu d'Auvergne Recipe

  • Yield5 pounds
  • Agingtime under 3 months
  • Skill Leveladvanced

Ingredients

  • 5 Gallons of Milk (Not UltraPasteurized)
  • 1/8tsp MM100
  • 1/16tsp TA061
  • 1/8tsp Penicillium Roqueforti
  • 2 ml (just under 1/2 tsp) Liquid Rennet
  • Cheese Salt
  • Calcium Chloride (for pasteurized milk)
mesophilic-mm-100-starter-culture-for-cheese-making,thermophilic-ta-061-starter-culture-for-cheese-making,penicillium-roqueforti-pv-mold-powder-for-cheese-making,liquid-animal-rennet,cheese-salt,ca

Equipment

  • Good Thermometer
  • Knife to Cut Curds
  • Spoon or ladle to Stir Curds
  • Large Cheese Mold
  • Butter Muslin
  • Draining Mat