Castle Blue Kit

This recipe makes 3 lovely creamy blue camembert size cheeses.

This kit contains the following:

• 3 x 10cm diameter camembert moulds with base
• A draining tray kit
• Culture measuring spoons
• Mesophilic Aromatic culture ~ Flora Danica
• Blue mold ~ Penicillium roqueforti
• Rennet ~ D-Ren calf rennet (50ml) or swap out for Vegetarian Microbial Rennet – just let us know in the comments section when you order
• Calcium chloride (50ml)
• 10 x silver cheese wraps
• cheese salt (400g)
• Recipe ~ written with a detailed methodology to suit those new to cheese making

You may like to add any of the following items of equipment to your order.  You will use all of the items listed below when you make this cheese, but they are not included in the kit as customers may already have some of these items in their kitchen stock:

• Mesophilic thermometer (Max 50ºc) with case ~ milk temperature accuracy has a big influence on the characteristics of the cheese you make
• Curd Knife ~ a long and straight edged sharp knife with a rounded base for cutting curds into cubes
• Skimmer Spoon ~ for mixing in culture and dilutions of calcium chloride and rennet
• Cheesecloth (cotton or (blue + steriliser))
• Cheese conditioning box (lidded container with internal draining mat)
• 2 dilution cups ~ for preparing dilutions of calcium chloride and rennet

This cheese requires you to culture up your milk for 1.5 hrs before adding rennet.  It then ripens for a further hour; the curds are cut and then stirred for 30 minutes and then moulded up and drained for 2hrs, flipped and drained overnight, flipped again and drained for a further 2hrs.  The curd round is then removed from the mould, salted and placed in a cheese conditioning box to ripened for a week at around 10ºc whilst been turned daily.  The cheeses are then pierced and returned to ripen for 7 days whilst being turned daily; pierced again 7 days later at the beginning of week 3 and then left for a further 2 weeks being turned just 2 or 3 times over this period.  They are then wrapped and refrigerated at 4ºc or less until ready to eat.