I made a Gorgonzola with 3 gallons/11 L of raw milk a few days ago using Ricki’s recipe. I was amazed at how much salt to use and had to ask if anyone knows why (and how!) this could be.

She said to add 2 tablespoons of salt per gallon of milk (the evening and morning curds), then rub with more salt a couple of times during drying. I just don’t recall using that much salt in any other recipe. It does drain for a few days so maybe that drains some of the salt out.

Just struck me as odd.

correct

Wow, I just read the recipe and it sure does require lots of salt.  I need a bit more experience before tackling this cheese.  Good luck Heathers, let us know how it goes.

Yes you should make one. I did taste the curds before I molded them and phew! Those were some salty dogs!

I’ll let you know how it tastes…in about 6 months. Sigh. I re-read the recipe and this is certainly a “slow cheese” and patience is not my specialty.

Not really its basically making a brie twice in 2 days with some blue culture added as u place the curds in the mold. It is time consuming. Just looking at my websites Gorgonzola, was very nice

I know you made one, silly! I’ve been to your site a million times. I was actually referring to 9mmgruger.

I personally found making it very different than other cheeses due to the two types of curds (one drained long, one drained short). Kind of cool! How did your taste anyway, Neil?

My wife told me today that I should do a molded cheese.  Neils Cheese Hole is fantastic.  I have visited it probably a hundred times in the last 4 weeks.  LOL,  I almost think I can smell the cheeses.

I will be doing a Gorgonzola before too long.  Plan on doing a Colby first though.

LOL, very nice, didnt last long and dont recall anymore the taste since it went so quickly, a good indication LOL. Looking forward as to how the Brie/blue mix will turn out.
Glad u guys like the site, its done its job :D

Heathers - 08 April 2008 02:35 PM

Yes you should make one. I did taste the curds before I molded them and phew! Those were some salty dogs!

I’ll let you know how it tastes…in about 6 months. Sigh. I re-read the recipe and this is certainly a “slow cheese” and patience is not my specialty.

i have Q here, why six months??? this is too long for white bloomed cheeses

Depending on the ripening temp, any time after 3-6 moths I thingk is fine.

So, cooler the temp, longer the aging?

yup, and the old finger nose test works well as well