6 litres of whole milk, homogenized or non-homogenized
3 pinches of freeze dried starter culture or ½ dl buttermilk or soured milk
1 pinch of blue mould culture or a small piece of blue cheese e.g a Gorgonzola
2 ml rennet
4 tsp fine salt

1 pinch of lipase

Note: Using homogenized milk, wholly or partly, will give a rapid flavor development, but also a slightly more brittle curd, which may take a little experience to handle. test haven't test

Pot with lid
Colander
Skimmer
Long knife
Cheese trays
Cheese mats (fine and coarse)
Cheese moulds
Dropper
Thermometer
Knitting pin, 3-4 mm.
Cheese paper

pH-strips

We recommend you leave the milk un-opened on the kitchen counter for approximately 10 hours prior to beginning the process. This allows the milk to slowly gain room temperature.

It always begins with hygiene

Hygiene is crucial when making cheeses: Take a pot, fill it with water, cover with a lid and bring it to boil. Once boiling, now scold each of your tools suitet for scolding. Carefully pour boiling water over cheese trays, moulds, mats, colander, etc. in order to sterilize them. Use a dish brush for scrubbing where possible.

• Pour the milk into a pot and slowly heat to 32°C
  
  
• In a little bit of cold water - mix cheese starter culture and blue mould culture (OR use blue mold taken from a small piece of blue mould cheese and dissolved in a small amount of luke warm milk). You can optionally add lipase to enhance flavour development. Add the mix to the milk and stir for half a minute.
  
  
• Cover with a lid and wrap a thick towel around the pot to keep it warm - let it rest for 30 minutes.
  
  
• Mix rennet in a small amount of cold water, add it to the pot and stir thoroughly for ½ minute. Now, let it rest for 30 minutes.
  
  
• The milk should now be coagulated and curd has formed.
  
  
• Cut the curd into 1 cm cubes using a long knife or cheese cutter that can reach to the bottom of the pot.
  
  
• Stir the cubes with a long skimmer to seperate and keep the from sticking together.
  
  
• Stir gently every 15 minutes for 1½ hour.
  
  
• Pour the curd into a collander - gently stir it now and then for 15 minutes. This helps ventilating the curd and gives the surface a slight dryness.
  
  
• In a cheese tray lined with fine cheese mat at the bottom, place the moulds and fill them with the curd. The dryness to the surface prevents the little grains from packing as closely together and allow for little air pockets to form, where the blue moulds can thrive.
  
  
• Place another cheese mat on top of the moulds and cover with a cheese tray facing up side down. Hold the trays firmly together, whilst tilting them slightly to allow whey to run off. Now turn the trays over on the flip side.  
  
  
• Repeat this often in the beginning until less whey runs off. Keep the whey for later - for baking or making a delicious Ricotta.
  
  
• After 24 hours of draining, carefully release the moulds from the cheese.
  
  
• Put the cheese on a piece of clean coarse cheese mat in the bottom of a cheese tray. Cover the cheeses with another piece of coarse cheese mat - and cover it with a cheese tray facing upside down.
  
  
• Leave the trays in a cool place at 12-15°C (e.g a thermobox with cooling elements) until blue moulds have visibly developed. This usually happens within one week.
  
  
• Turn the cheese over once every day. Avoid contamination by only using clean tools or wearing food safe plastic gloves to handle the cheese. Make sure that the mats do not stick to the cheeses, and make sure to ventilate fresh air around the cheeses.
  
  
• After 2 days, use a knitting pin to make little holes, right through to the core of the cheese. This forms little air pockets where the moulds can grow. Try to leave the holes open if you can.
  
  
• When blue moulds have developed, sprinkle the cheese with fine salt.
  
  
• Wrap the cheese up in cheese paper and refrigerate them for up to 7 weeks while they mature.