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.