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Curd Nerd News Edition #38
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G'day Curd Nerds. Thanks for joining me this week!
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Back to cheese-making in this issue. Triple Udder Blue was made from three milks, Cow, Goat, and Water Buffalo. It is the ultimate mouth-watering cheese. More below...
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Triple Udder Blue
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In April 2024, I made Triple Udder Blue and it has now just finished the maturation process.
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I thought that I may have lost this cheese due to neglect during my back injury, but once I scraped off the moulds on the surface of the rind, I was pleasantly surprised to find an intact cheese.
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The Triple Udder Blue's unique flavour must be experienced to be believed! Truly delicious with a slight hint of sharpness with a creamy blue flavour! If you can get some Cow, Goat and Water Buffalo milk, please make Triple Udder Blue.
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Ingredients;
- 4 Litres / 1 gal Whole Cow’s Milk Pasteurised /Unhomogenised
- 2 Litres / 2 qt Goat’s milk
- 2 Litres / 2 qt Buffalo milk
- 1/8 tsp MM100 Mesophilic starter culture
- 1/8 tsp Penicillium Roqueforti (mild)
- ¼ tsp (1.25mL Calcium chloride diluted in ¼ cup non-chlorinate water.
- ¼ tsp (1.25mL) Single Strength Liquid Rennet (IMCU 200-280) diluted in 1/4 cup non-chlorinated water.
- 3 Tbs non-iodised salt
Process;
Follow the instructions in the video or you can purchase the recipe card.
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Did you know?
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... that I produce a semi-regular home cheese-making podcast in both video and audio formats. It has been running since May 2013 and has over 100 episodes to listen to.
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If you would like to consume your cheese education via a different medium other than my main cheese-making video tutorials, check out the Little Green Cheese Podcast at the links below.
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Back in Stock!
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This culture has been difficult to source, but we now have a reliable supply of MM100 which is essential for Dutch style and some blue cheeses.
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$10.50
A manageable 50-litre packet of MM100 Mesophilic culture suitable for Continental cheese types (Gouda, Edam, Leerdam and Samsoe) as well as soft ripened, and fresh (unripened) cheeses (Brie, Camembert, Havarti, Blue and Chevre) cheeses.
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Dosage; Use 1/4 tsp. per 4 litres (1 gallon). 1/2 tsp. per 10 L (2.5 gal)
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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, just reply to this email and I'll get back to you promptly.
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