Today and tomorrow and I am going to make Gorgonzola. The recipes say that you make a batch today and a batch tomorrow and put them together. One of my books says that you can add interesting flavors to the cheese by using two different types of milk, like one that is store bought pasteurized and one that is raw milk pasteurized at home. I am going to pasteurize my raw milk for one batch and use raw milk for the other batch. I’ve never made any bleu cheese, I’m excited to try it.
First I have to rearrange the cheese cave to find room for this box that you have to put it in. The cave is pretty full of cheddar, pepper jack and swiss. I need another shelf. I have room for one, so I wonder can my husband make me one.
Hi Tammy, good to hear your cave is full and your still going on. The thermostat of my cave broke down and I’m waiting for another. No harm done, because I have only coated Gouda at this moment in the cave and they will survive 7C. I planned to make Reblochon this week but that’s postponed…
I’ve never heard of that cheese, but I looked it up. It says that you can’t get raw milk Reblochon in America because of that law against selling soft and semi-soft raw milk cheese. Do you make it from raw milk or do you pasteurize it at home? I pasteurized 2 gallons of milk today and I did not enjoy the process. Have you made Reblochon before?
Yeah, I know, your FDA… It’s such a pity and so useless. I recently had a discussion about allergies and the fact that we in the “modern” world are so protected from all kind of normal bacteria and yeasts, that we become more and more allergic for everything. And I can’t understand why drug dealing “pain clinics” are allowed and good raw milk is banned.
Anyway, Reblochon. It’s a washed rind cheese, indeed preferably from raw milk. I only use raw milk, which I can pick up during milking time nowadays, so I only have to let it cool down until it has the right temperature. No, I don’t pasteurize it, not for soft or semi-soft cheeses and not for pressed cheeses, but when I serve it to visitors I always tell that it is made from raw milk and could be a risk for pregnant women when the cheese is younger than 60 days. I have made Reblochon before, but was so stupid to add a pinch of PC Neige because I had no Geo. PC Neige turned out to be so aggressive that I ended up with Reblonbert, aka just two big Camemberts, who by the way were delicious, with just a very slight influence of BL. I know that there is an other american forum about cheese ( ) that has a pretty good threat about Reblochon….
I don’t mind the waiting 60 day thing before you eat a raw milk cheese, because I never make a cheese that is aged less than 60 days. I think that the strange things that they put in your food is causing a lot of allergies and odd reactions in the children. I can a lot of my own food, or I buy frozen stuff so I know what’s in it.
My mother died of kidney failure from drug addiction. I don’t have much faith in the medical system. I understand that I need them, but they will give you all kinds of medicine that you don’t need. I was depressed once, and when I finally quit going to the doctor for it, he had me on 5 antidepressants. I was too stoned to get over being depressed. It took me 2 months to wean myself off of it, and then another 4 months to get over the shaky legs. I also had a doctor give me something for stomach problems once, and when I looked it up on the internet it was an antidepressant. He flat out lied to me when I asked him what it was. It’s no wonder that people get addicted to pain medication.
I agree with you Herman. Why spend so much effort on keeping raw milk off of the market with so many other things are worse for you? They should spend more time trying to get the weird things taken out of the food.
Me too. I looked it up on the internet and it listed gorgonzola as a cheese you can freeze. I didn’t think that you could freeze any cheese.
I bought a gorgonzola today, so that I would know what it tastes like. I have had bleu cheese but didn’t know what this specific one is like. It’s is rich and creamy and expensive to buy.
Bloomed cheeses are acid based so they behave differently, they also are not as sensitive on the PH of the curd cutting since they like acid, so its hard to go wrong. Only if they ripen too fast they go off.
Today I washed the outside of the gorgonzola with cheese cloth and salt water, and repoked the holes that I had in there. It has blue mold on it, and it smells good. The outside just seemed to have a little of some other kind of mold on it so I wiped it off. It looks good, but we’ll know in December if it comes out good.
) that has a pretty good threat about Reblochon….
