Скачать с ютуб A Step-By-Step Guide for Mastering Flor Azul Blue Cheese в хорошем качестве

A Step-By-Step Guide for Mastering Flor Azul Blue Cheese

No wonder this cheese is called Flor Azul, or Blue Flower: it really blossomed! This natural-rind and dry-salted cheese is ready to eat in just two to three months and is packed with flavor. Full Moon Blue Video:    • You Have Got To Make This INCREDIBLE ...   RECIPE and INGREDIENTS Recipe Source: Mastering Artisan Cheesemaking: https://amzn.to/3WRTRI5 (Amazon) Penicillium Roqueforti: https://amzn.to/3BZFqHY (Amazon) Flora Danica (mesophilic culture): https://bit.ly/3D0iBpT (New England Cheesemaking) TA52: https://shorturl.at/hrXY8 (New England Cheesemaking) Rennet: https://bit.ly/3AZldBT (New England Cheesemaking) TOOLS and EQUIPMENT Stainless Steel Slotted Spoon: https://amzn.to/42JWJc0 (Amazon) Curd Knife: https://amzn.to/3OncD7H (Amazon) 8-gallon soup pot: https://bit.ly/3zONbAq (Webstaurant) Cheese Press: https://bit.ly/3BjMSP1 (New England Cheesemaking) Large Cheese Mold: https://bit.ly/41dRdgl (New England Cheesemaking) Cheesecloth: https://bit.ly/3evpHIM (New England Cheesemaking) Mesh Plastic: https://amzn.to/3JV19Xn (Amazon) Netted Cheese Cover: https://amzn.to/3cNYKjb (Amazon) Cheese Paper: https://amzn.to/3TPvHw3 (Amazon) Cheese Tester: https://amzn.to/3ObsBQN Read my blog: https://jennifermurch.com/ Recipes: https://jennifermurch.com/recipe-index Email me: [email protected] CHAPTERS 00:00 Making a Flor Azul 00:54 Milk 01:17 Cultures 02:52 Rennet 04:09 Cutting and Stirring the Curds 05:46 Draining 07:11 Pressing 10:05 Salting and Air Drying 14:34 Aging: Stage 1 15:42 First Poke 17:11 Second Poke 19:04 Aging: Stage 2 20:02 Taking a Core Sample 21:54 Cutting and Tasting 24:54 Storage 25:55 Final Thoughts: 3 Weeks Later Disclaimer: This video may contain affiliate links, which means that if you click on one of the product links, I'll receive a small commission.