Your Cart

Shropshire Blue Cheese Making Recipe

  • Yield2 pounds
  • Agingtime under 6 months
  • Skill Leveladvanced

Ingredients

  • 2 Gallons Whole Milk (Not UltraPasteurized)
  • 3/4-1.25tsp (4-6ml) Annatto Coloring
  • 1/2 Packet C101 Mesophilic Culture or 1/8 tsp MA011 Culture
  • 1/16 tsp C90 Penicillium Roqueforti
  • 1/4 tsp (1.25 ml) Single Strength Liquid Rennet
  • Salt for dry salting curds

Equipment

  • Large Stainless Steel Pot
  • Good Quality Thermometer
  • Curd Knife
  • Slotted Spoon
  • Draining Pan or Large Colander
  • 2 M3 Small Hard Cheese Mold or 1 E28M Cheese Mold
  • Butter Muslin
  • Cheese Mat