Is THIS What Coliform Looks Like? {Making Blue Cheese: Part 1}

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If cheesemaking is a fun adventure, then making this blue cheese was a full-blown expedition complete with detours and pitfalls. Because things went so haywire (read: looooong), I've broken this into several videos. Beware: it's a saga, but a saga with lots of good learning and, hopefully, some good cheese at the end to reward me for my troubles.

This recipe comes from Louella Hill's book, Kitchen Creamery (link below). Her recipe is unique in that it calls for brining the blue cheese, whereas most recipes I've read rely on dry salting.

CHAPTERS
00:00 Making Blue Cheese: Full Moon Blue
00:17 Heating the milk
00:49 Why I'm scared of making blue cheese
02:08 Adding cultures and rennet
05:01 Checking for a clean breakd and cutting the curd
06:47 Stirring
08:49 Pouring off the whey
11:25 Pressing
14:16 Brining
14:37 And then... The Problem
15:27 A puffed cheese
17:03 Troubleshooting Early Blowing
18:24 Does Blue Cheese Puff in a Brine?
19:16 The root of the problem (I think)
19:59 Causes for Early Blowing
21:10 Is this what coliform looks like?
22:32 The cleaning rampage

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