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  • English IV Azalia Franco Martínez David Guerrero Gómez

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    This document outlines a 12-step process for making blue cheese at home: 1) The process begins with salted curds from farmer's cheese made from milk, which are inoculated with a suspension of blue cheese cultures. 2) The inoculated curds are pressed lightly overnight and then aerated by inserting rods throughout the cheese. 3) The aerated cheese is aged for 2 months in a cool box at around 10 degrees Celsius and 70% humidity, being turned daily and monitored for mold growth.

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    ORAL 1 IE IV

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    This document outlines a 12-step process for making blue cheese at home: 1) The process begins with salted curds from farmer's cheese made from milk, which are inoculated with a suspension of blue cheese cultures. 2) The inoculated curds are pressed lightly overnight and then aerated by inserting rods throughout the cheese. 3) The aerated cheese is aged for 2 months in a cool box at around 10 degrees Celsius and 70% humidity, being turned daily and monitored for mold growth.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PPTX, PDF, TXT or read online from Scribd
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    20 views16 pages

    English IV Azalia Franco Martínez David Guerrero Gómez

    Uploaded by

    ABi Franco Mtz
    This document outlines a 12-step process for making blue cheese at home: 1) The process begins with salted curds from farmer's cheese made from milk, which are inoculated with a suspension of blue cheese cultures. 2) The inoculated curds are pressed lightly overnight and then aerated by inserting rods throughout the cheese. 3) The aerated cheese is aged for 2 months in a cool box at around 10 degrees Celsius and 70% humidity, being turned daily and monitored for mold growth.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PPTX, PDF, TXT or read online from Scribd
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    of 16

    English IV

    Azalia Franco Martínez


    David Guerrero Gómez
    PASSIVE VOICE EXCERSICE
    PROCESS ON HOW TO MAKE BLUE CHEESE IN
    12 STEPS

    • GREAT WITH WINE AND SOME BEERS


    1st STEP
    • The Process is Started with cold drained
    curds(requeson) from Farmer's cheese made
    from two gallons of milk. 2 gals = 7,570.824 c3
    2nd STEP
    • Salt is Sprinkled on (2 teaspoons)  and it is
    mixed to form pea-sized crumbles.
    3rd STEP
    • A blender is used to blend 1 teaspoon of
    uncontaminated blue cheese like "Saga Blue"
    with 1/4 cup of cool clean water to create a
    smooth suspension of cheese (the inoculum).
    4th STEP
    • The inoculum is Poured over the salted curds
    and toss to mix thoroughly.
    5th STEP
    The press is lined with a sterile handkerchief,
    and the curd is loaded. The curds are pressed
    lightly so they are not compressed together,
    but retain air spaces within the cheese. Allow
    it to stand in the press overnight
    6th STEP
    • The curd is removed from the press in the
    morning and air holes are created by
    inserting a sterilized rod, about 1/4 inch in
    Output Diameter (6 mm), through the cheese
    every inch(2.54cm) or so.
    7th STEP
    • Salt is Rubbed lightly in the surface, and
    place the aerated cheese on a dry sterile
    handkerchief. Fold the cloth over to lightly
    cover.
    8th STEP
    • The cheese is placed  on a non corrosive rack
    to encourage air circulation around it and it
    is placed in a "cool box" (e.g. refrigerator)
    which will hold the temperature around 10 C/
    (50 F)/ 283.1667K.
    9th STEP
    • Monitor the temperature and humidity. The
    temperature should be around 10 C, and the
    humidity around 70%. Elevate the humidity
    with a pan of water in the bottom of the "cool
    box.
    10th STEP
    • The cheese is turned daily, the handkerchief
    is replaced with a dry sterile one if it appears
    wet.
    11th STEP
    • Look for a white "bloom" on the surface of
    the cheese after a week or 10 days
    12th STEP
    • Finally the blue cheese is removed after two
    months. Note the marbling of the interior
    with Penicillium. It can also be aged longer,
    but it is utterly delicious as it is.
    But please dont cut the cheese

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