follow the rooster

For those who are interested in seeing how our cheese is made here is a brief presentation.

I took 4 gallons of raw cows milk which was milked that day and bring it up to temp. I then added the cultures and bleu mold along with actual Roquefort Bleu Cheese, mix well.
Next I cut the curd once it has solidified into a jello like consistency and stir continuously for 30 min.
Then it is drained and set into the mould to press. I then cut it again into cubes which will be placed into the mould.
Don't forget the salt.
Oolite Bleu after 4 days of aging... it's getting there!

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