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!