BLUE CHEESES COMPARISON CHART Cheese Milk Type Additives— Acidification Shape / Size Ripening TIme Curd Treatment Draining / Pressing Aging Instructions per 1 gallon Milk Ripening of Cheese / Time to Set Temperature Mold Used Curds Blue Gouda Whole cow’s 1/8 t Meso II 86°F One 5-inch 45 minutes + 1/2-inch cubes 15 pounds for 30 minutes 50–55°F or Pinch PR Tomme mold 30–45 minutes Rest 5 min Medium pressure for 85% humidity Mix of cow & 1/4 t CC with follower Stir 5 min 4–6 hours Flip daily goat 1/4 t R Rest 5 min Brine overnight Wax after 1 week Wash curds Dry 1 -2 days Age 6 weeks—4 months Stir 10 min 2-3 days total Settle Stir 20 min Approx 1 hour total Coastal Blue Whole cow’s 1/4 t MM100 86°F One 4-inch 1 hour 1/2-inch cubes Drain 12 hours at room 50–56°F Pinch PR Camembert 1–1 1/2 hours Stir 10 min temp, turn 4 times within 85% humidity. 1/8 t CC mold Remove 2 quarts whey, 12 hours. Remove from Turn daily 1/8 t R stir 5 min form, salt. 6–8 weeks 1 T salt Drain in cheesecloth bag Place in box, 68–72°F Then wrap and place 5 min. @ 90% humidity. After in fridge for up to 4–6 Put curds into mold. 2 days, pierce horizon- months. tally and vertically. 60 hours total (21/2 days) Gorgonzola Whole cow’s 1/4 t MA 4001 90°F One 4-inch 30 minutes 3/4-inch cubes Press lightly 2 hours After 4 days, 50°F 1/4 t CC Camembert 20–30 minutes Rest 10 min Flip and press 75% humidity. 1/2 t R mold with Stir 20 min @ 8 pounds for 2 hours After 2 weeks, pierce 1/8 t PR follower Rest 15 min Repeat for a total of 4 times horizontally and 1 1/2 t salt Cheesecloth bag and 8 hours vertically. 50°F Note: this is for hang to drain overnight Salt, flip—5 hours @ 85–90% humidity 6 quarts milk at 55°F. Continue for 3 more 2 more weeks—pierce Make second batch and days as needed. drain 6 hours. 85 hours total After 2 months wrap in Break into 1 inch curds (3 1/2 days) foil and place in fridge Layer with PR mold for 1–6 months powder Cambozola 1/2 whole 1/4 t Meso II or 86°F 2 St. Maure 30 minutes 1/2-inch cubes At room temp: 6 hours 50–55°F cow’s milk C101 molds 1 1/2 hours Stir 5 min + 2 + 2 90% humidity + 1/8 t PC Rest 5 min Salt Flip daily until coated in 1/2 heavy 1/4 t CC Cheesecloth-lined col- 10 hours total mold cream 1/4 t R ander to drain 20 mins. Pierce horizontally 8–10 1/8 t PR Ladle into molds with times. Repeat if needed 4 t salt mold powder added in Wrap in paper 10–12 center days after piercing. Ready in 4 weeks. Buttermilk Whole cow’s 1/4 t MM 100 90°F One 4 1/2 inch none / 1- inch cubes 4 + 4 hours 54°F Blue + Pinch PR Camembert 90 minutes 10 min rest Salt 75% humidity Buttermilk 1/4 t CC mold 10 min stir 5 hours Pierce after 1 week. 50°F + 1/2 t R 15 min rest 13 hours total 85–90% humidity, Heavy 1/8 PR Pour off whey piercing as needed for cream 1 1/2 t salt Cheesecloth sack 2 weeks. 15–20 min 6 weeks total, then foil Layer in mold powder and into fridge for up to 3 more months Roquefort 1/2 whole 1/8 t MA 4001 90°F 4-inch Camem- none / 1-inch cubes Drain 8 hours+ 16 hours 50–55°F cow’s milk 1/8 t lipase (op) bert mold 2 hours 15 min rest, stir, 15 min at room temp. Salt. 85-90% humidity + 1/4 t CC rest 24 hours total Flip daily for 1 week. 1/2 heavy 1/2 t R Drain in cheesecloth bag Pierce horizontally and cream 1/8 PR for 10 + 30 min vertically 6-8 times. 1 1/2 t salt Layer in mold with peni- 2 more weeks, pierce cillium roqueforti as needed. 6-8 weeks then wrap and into fridge for up to 3 more months Stilton 1 gallon 1/4 t C 101 or 86°F One 4 1/2-inch 30 minutes / 1/2 inch slabs Press @ 8 lbs. overnight 50–55°F whole cow’s Meso II Italian straight- 1 1/2 hours Rest in whey 1.5 hours @ room temp. 85-90% humidity milk 1/8 + a pinch PR sided cheese @ 86°F Break into 1-inch pieces, Flip and wipe with brine + 1/4 t CC mold or 5-inch Cheesecloth bag 30 toss with salt. daily for 1 week. 1 cup heavy 1/4 t R Tomme minutes Layer in mold with PR Age 4 months, turning cream 2 T salt Press into brick mold. weekly. 4 days at room temp, flip At 4 months wrap and daily store for up to 3 more 4 1/2 days total months. Bloomy Blue Goat 1/4 t Aroma B 72°F 2 St. Maure none / 1/2 -inch thick slices 24 hours at room temp— 50–55°F Log Chevre 1/8 t PC molds set 18 hours Ladle into molds flipping when firm 90% humidity Pinch GC inside 2 Cam- Salt and dust w ash Wrap in paper after Pinch PR embert molds 24 more hours in box 2 weeks. 1/4 t CC 48 hours total 2 more weeks then into 1/4 t R fridge 1 T salt Dust w: 1 1/2 T veg ash Note: Cambozola and Bloomy Blue Log Chevre are bloomy-rind cheeses which you can compare to others of that style cheese. Legend Strains of bacteria Strains of bacteria Type (optimum temp. range) Function BL Brevibacterium linens coryneform bacteria Secondary Culture Red/orange smear surface flora LA Lactobacillus acidophilus Misc culture (98-106F, 37-41C) Lactic acid in making yogurt LB Lactobacillus delbrueckii ssp. Bulgaricus Thermophilic (95-105F, 35-41C) Lactic acid LC Lactococcus lactis ssp. cremoris Mesophilic (77-86F, 25-30C) Lactic acid (salt sensitive >4%) LD Lactococcus lactis ssp. lactis biovar. diacetylactis Mesophilic (77-86F, 25-30C) Lactic acid LDL Lactobacillus delbrueckii ssp. lactis Thermophilic (95-105F, 35-41C) Lactic acid LH Lactobacillus helveticus Thermophilic (95-105F, 35-41C) Lactic acid LL Lactococcus lactis ssp. Lactis Mesophilic (77-86F, 25-30C) Lactic acid, CO2, diacetyl LM Leuconostoc mesenteroides ssp. cremoris Mesophilic (77-86F, 25-30C) Lactic acid, slow CO2, diacetyl PS Propionibacterium freudenreichii ssp. shermanii Secondary Culture CO2, propionic & acetic acid for eye & flavor development. ST Streptococcus thermophilus Thermophilic (95-105F, 35-41C) Lactic acid Cheesemaking Suppliers DC Dairy Connection, Inc. GC Glengarry Cheesemaking & Dairy Supply NEC New England Cheesemaking Supply Co. TBP The Beverage People.