Shake off your Monday blues with two hours of blue-vein cheesemaking!
This is a short, fun workshop that covers all the basics you need to make two different types of Blue Vein Cheese at home.
If you’ve ever wondered how the blue vein occurs in the cheese or how to ripen and mature a blue cheese to bring out its delicate flavour then this is a must. You will learn a little about the variables that differentiate one blue from another: how much moisture is left in the curd; what strain of blue mould is used; how long you let your cheese age before you pierce it; and if the salt has been given enough time to migrate from the outside of the cheese to the inside.
The first cheese we will make is our Bucca Blue. It’s a creamy, lush blue with an earthy flavour that marries well with slices of pear and a nice little drop of red perfect for the cooler months. As the weather warms up try it with a crisp cool rose accompanied by red grapes or figs.
The Solitary Island Blue is a stilton style cheese that has just the right amount of salt and bite. This is a great after dinner cheese served with a pinot paste and a glass port or muscat. Summer or winter this is a great way to finish a meal.
You will be surprised how easy it is to create your own blue cheese at home. A blue cheese will need to wait a month or so before you reap the rewards, but they are certainly worth it!
Here at The Cheesemaking Workshop, we are dedicated to taking the mystery out of making cheese. We guarantee you’ll be inspired by the simplicity of the techniques we show you on the day.
Take a little time out on a Monday and join us for this amazing blue vein cheesemaking workshop. Once you’ve finished for the day you’ll be on your way to bragging rights to a whole cheese platter of own-made blues!