Cheese "Garibaldo"

Description

In explanation of blue Stilton. This Gabaldon (Stilton). Cheese.

Ingredients

Milk

10 l
Calcium chloride

1 g
Sourdough

1 g

Cooking

It is, frankly, in England invented. The story was this: "...His fame is "Stilton" must Tarnhelm Cooper, the owner of the tavern "the Bell" in the village of Stilton on the Great North Road. In 1730 in Thornhill was passing in Leicestershire, where on a small farm tasted amazingly delicious blue cheese. Tarnhelm cheese so much that he immediately bought the exclusive right to distribute the cheese. Soon, the tavern "the Bell" drove a cart loaded with cheese. In those days, stagecoaches, moving from London Edinburg and back, stayed at the Stilton on vacation, so the legend of blue "Stilton" very quickly spread throughout England....." But, by the way, in derivation, gave its name to this cheese, make it forbidden, as the village is not in the County, which has a European certificate. Here you have the reason and exit of England from the EU. So we decided to call this cheese GABALDON. Let them. And then sit on the sheet answer, instead the thing to do. English evil tongues say that Stilton is combined with celery and broccoli, because the product added to salads and vegetable soups. In the English tradition of Stilton cheese served with fresh bread or biscuits. So what to do? Well this is anglichantsy. Just that – cabbage and biscuits. But another tradition is acceptable and worthy to take it. The Stilton, as a rule, serves the port.

So, Gribaltar. He's Stilton. One of the main conditions of success in the process is cleanliness. Therefore, everything that we use, it is best to put almost sterilization. Inventory boil in the saucepan, which will cook the cheese.

A few words here about these measuring spoons. Dose of starter culture and cultures batsilnaya that are needed for making cheese a little and to measure them using such spoons, very convenient. But about it at the time.

But the main condition in order to fuck your Gribaltar, however, as any other cheese, is the availability of real MILK!!! If not, not apply as I do not try, and nothing happens. Only time, effort and money wasted. We have such a milk is. We bring here such goats. This Anglo Nubian goats. The milk of these goats in addition to their unique qualitative indicators (fat content more than 8 %, protein content up to 4%, high density), completely devoid of the main disadvantage of goat milk – the man, the notorious goat "flavor". And the taste of the milk of these goats "sweet-cream", even say "plomberie", very nice.

That's the kind of milk you take ten liters. And the first thing you do – it heated up to thirty degrees.

Using those measuring spoons, measure out the desired quantity of starter cultures and other necessary for the preparation of the cheese ingredients.

Add to the measured milk mesophilic starter culture penicillin and Penicillium roqueforti, which will provide blue veins within the cheese, as well as its exquisite taste.

Five minutes withstanding that the grains have swelled and softened, and then gently but thoroughly stir them in the milk. After that, put the pan with the future cheese alone. Minutes thirty – forty.

Using the same measuring spoon to measure the right amount of rennet and calcium chloride. Dissolve in a small amount of water. Boiled, of course.

And through the last half hour to add these solutions into the pan.

Mix thoroughly. And leave it to rest for half an hour.

The bundle should be cut into cubes about the size of two and a half two and a half centimeters.

Then let him stand up, to better the serum was separated from the cubes. And gently stirred for twenty minutes. We have to act very gently to not crush the cubes.

Then, using a colander, a sieve and a small ladle (don't forget to handle the boiling water the entire inventory before using), remove from the pan serum.

Spread the curds out of the pan. Put in a colander, thus allow to drain whey.

There in a colander grain very carefully, that is, to turn over and a light seal, to achieve a more thorough separation of whey.

Form, before use, be sure to rinse with boiling water. Carefully.

Laying out the grain in the form, continue pressing a little serum. But delicately.

The openings in this form are not very big, so it is a serum that's the way to expression out of shape.

That somehow the future will look like cheese, laid out in the form.

Close the form and leave for ten hours under pressure of five kilograms. At room temperature.

Here's a head turned. A fairly dense structure.

And cut head. The result is supposed to be cubes. The size of the stand is the same – two and a half two and a half centimeters.

Add salt and well, thoroughly but gently mix the cheese cubes.

And again, stack the cubes to form. Stamps and Eminem. But without fanaticism. Solely for the density.

And again the cubes in shape. Under pressure five pounds. At five o'clock. At room temperature. Three hours later the head turn and again under the same press for another five hours.

And then put the head into the container. The cheese is first aged for three days at room temperature. Be sure to twice a day flip and do not forget to remove excess moisture. The container is wiped clean, the paper towels in the litter to be changed.

Ideally, by the end of the third day, the cheese dries out. And places start to show flowering, so to speak.

Then the container is put into the refrigerator. The temperature of the content should be eight to ten degrees. During the first weeks the cheese will become to look like this.

What is important for the first weeks of cheese ripening? First, the humidity. The container should be wiped dry. And change the wipes, which the bottom of the container vystelite.

Cheese daily and wipe clean with a swab soaked in salt solution (tablespoon of salt per five hundred grams of water).

Delicately, trying not to mess up the surface. Simply wipe. Slightly.

And, it would be good then the cheese to hold it for a while under a fan to dry out.

And in two weeks need the cheese to pierce. In different directions. This is best done with a wooden toothpick.

But you can needle knitting, for example.

Gabaldon (Stilton) permeated inside that's so thin the blue veins of mold. This is the result of those bacteria Penicillium roqueforti. That's why we slashed the head cheese for delivery of air to the core.

In order to Mature, Gribaltar the Stilton takes four months. In addition, this cheese has a characteristic mouldy cheeses spicy taste and aroma. According to research, 75 % of men and 85% of women say they see strange and vivid dreams after going to eat at least 20 grams of cheese half an hour before bedtime. Angel for the meal.

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