|
|
|
|
|
Curd Nerd News Edition #48
|
G'day Curd Nerds. Thanks for joining me this week!
|
|
This week's cheese is from Italy: Gorgonzola Dolce. It is creamy and sometimes oozy, not to be confused with the very strong Gorgonzola Piccante. More below.
|
|
|
|
Gorgonzola Dolce
|
|
|
|
|
Gorgonzola Dolce is a cow's milk blue cheese. It has been produced for centuries in the town of Gorgonzola, Milan, and acquired its greenish-blue marbling in the 11th century. It is now mainly produced in the regions of Lombardy and Piedmont.
|
I was very impressed with the vein development and overall aesthetic of this cheese. My homemade version is creamy and full of flavour. It was devoured within a few weeks at our place!
|
To make Gorgonzola Dolce you will need the following:
|
Ingredients;
- 8 Litres / 2 Gal Whole Cows Milk Pasteurised/Unhomogenised
- 1/8 tsp Flora Danica Aromatic Mesophilic
- 70 g / 2 oz Prepared Greek or Bulgarian Yoghurt (store-bought or homemade)
- 1/16 tsp Penicillium Roqueforti Strong
- 2.5 ml (½ teaspoon) Calcium Chloride diluted in ¼ cup (60 ml) non-chlorinated water
- 2.5 ml (½ teaspoon) Liquid Rennet diluted (IMCU 200) in ¼ cup (60 ml) non-chlorinated water
- 2.5% Coarse non-iodised salt by weight of curds
Equipment;
Process;
Follow the instructions in the video below to create this delicious cow's milk cheese!
|
|
I will feature the Gorgonzola taste test video in next week's edition of Curd Nerd News!
|
|
|
|
|
|
Coming This Sunday!
|
|
Ask the Cheeseman #334 livestream, which will go ahead this weekend! Join me for an hour of cheesy antics and a Q&A session with many interesting questions.
|
So please join me again this Sunday, 17 November 2024 at 8:00:00 am AEDT (New York: Saturday, 16 November 2024 at 4:00:00 pm EST or London: Saturday, 16 November 2024 at 9:00:00 pm GMT or Los Angeles: Saturday, 16 November 2024 at 1:00:00 pm PST).
|
|
It starts 15 minutes early so that the YouTube notifications let everyone know it's live! Jump into the chat; it's lots of fun. Join the stream via the link below!
|
|
|
|
|
|
Kit and Ingredients to make Gorgonzola Dolce!
|
|
|
|
|
|
|
$24.95 inc GST
This Cheese Basket is 165 mm wide and 140 mm high. They are perfect for making larger wheels of cheese and we use them for semi-hard and hard cheese when using the follower. It can be used as a large hoop (with a bottom) for making blue, Stilton, and brie.
|
|
|
|
|
|
$15.70
An Aromatic mesophilic starter culture used for specialty cheeses, sour cream and cultured butter including goat milk cheese, Havarti, Gouda, Baby Swiss, Edam, Blue Cheese, Camembert, Brie, cream cheese, cottage cheese, Creme Fraiche and other fresh cheeses. Flora Danica gives cheeses a buttery flavour and has slight gas production.
|
|
|
|
|
|
$18.00
Strong Blue Mould – Penicillium Roqueforti
|
Each pack has enough for up to 250 litres of milk, or up to 25 kg of cheese, and is very concentrated.
|
|
|
|
|
|
|
|
$104.50 Original price was: $104.50.$99.95Current price is: $99.95. inc GST
Take the mystery out of Blue cheese by making your own at home. Our Blue Cheese Making Kit makes four delicious, gourmet cheese: Danish Blue, Gorgonzola, Stilton, and Castello Style Blue.
|
|
|
|
|
|
$59.95 inc GST
Made from stainless steel, based on an antique Dutch cheese iron design, this cheese trier is just the right size for small wheels of cheese such as those we make at home. A perfect gift for the gourmet cheesemaker or eater.
|
Dimensions; L 18cm x W 7.5cm
|
|
|
|
|
|
Thanks for reading this week's Curd Nerd News!
|
Don't forget that if you have any questions about cheese making or want to book some consultation time with me, simply reply to this email and I'll get back to you promptly.
|
|
|
|
|
|
|
|
