GORGONZOLA DOLCE LATTE
Recipe for smaller Cheese Producers
Gorgonzola is a mould-ripened cheese made of high acid semi-soft curd. Gorgonzola cheese has a rough reddish surface whereas inside, the body is typically white/green veined. It is made in the shape of a cylinder
|H904||CAMEMBERT MOULD OR H922 LARGE CYLINDRICAL MOULD|
|H050||DRAINING GAUZE SQUARES|
|H108||FLOATING DAIRY THERMOMETER|
|H202C||15 PH MEASURING STICKS PH 3.8 -5.5|
|H10B||FLOATING THERMOMETER COVER|
|H112||HYGROMETER FOR MEASURING HUMIDITY ( NOT ESSENTIAL)|
|HC50FD||FLORA DANICA DVS STARTER|
LIQUID ANIMAL RENNET
|H214A||CALCIUM CHLORIDE ( includes instructions)|
Milk: Whole milk with approx. 3.5-4% cream. Use milk not more than an hour after milking. If you need to store the milk, cool it down to 4°C as quickly as possible. Do not use cooled milk that is more than 24hrs old. Alternatively pasteurize the milk: 63°C – 30 min or 72°C – 20sec.
Temperature: Adjust the milk temperature to 32°C.
Additives: Penicillium roqueforti (H059) Dosage: ½ packet per 250 liter. A Pinch per10 liters. Add to a little milk 1/2 hour before making cheese so that it hydrates. Then add to milk and mix well. Close the packet well and store in the deep feeze.
Calcium Chloride (H214) Dosage: 15ml per 100 liters. Required only if the milk has a low calcium content resulting in soft, sloppy curd.
Starter: Chr. Hansen’s DVS Flora Danica. Dosage: 1 x 50U packet / 250 liters or 2/3 teaspoon / 10 liters.
Pre ripen: Allow the milk to develop acidity (pre ripen) for 2 hours at 32°C.
Rennet: Use either powdered microbial rennet (H068A) OR liquid microbial rennet (H067, H068) OR liquid animal rennet (H064, H065). Dosage: Powdered microbial rennet (H068A) 2g/100L. Dosage: Liquid microbial rennet (H066 H068B) 4 drops/L or 25ml/100L. Dosage Liquid animal rennet (H063 H064 H068A) 4 drops/L or 25ml/100L
Dilute the rennet in a little cool water before adding to the milk.
Let the milk stand at 32°C for 45-60 minutes or until the milk has set like jelly. Test the curd to check whether it has set by inserting a knife and pulling it to one side. The knife should make a clean cut.
Cutting: Cut the curd into 12mm cubes. For small quantities use a sharp knife or curd cutters (H015, H017).
Knife: Cut down and across and at an angle. Curd cutter: Use a figure of eight movement. Cut for 5 minutes.
Resting and stirring: Let the curds rest for 1-2 hrs stirring from time to time until there is as much whey as curd and the pH of the whey is approximately 5.5 (measure with pH sticks H202A).
Moulding: Drain the whey.
Place the Camembert mould H904 on the draining gauze square H050 on a wooden board. One H904 mould is required per liter milk. Mix curd gently and fill the moulds (H904 or H922). Leave to drain at 22-24°C. The cheese is turned in the mould 5 times until the pH reaches 5 -.4.75.
Salting: After demoulding the cheeses, roll the cheese in salt at about 2-2.5% of the cheese weight. If all the salt has not been absorbed repeat this process over the next few days. Let the cheese dry for 2-4 days at 22-24°C until a curd film has developed. Poke holes in the cheese with a SS sized knitting needle.
Ripening: Cheese is held at 5-11°C and 85% relative humidity. The cheese can be placed in a tupperware to ensure it stays moist. Turn the cheese daily in the beginning. If necessary, re-poke the cheeses to keep the holes open and let air in. More holes gives more Penicillium flavour.
Total storage 60-70 days.
Cleaning: Clean all equipment well after and before use. Rinse in warm water, wash in warm water with iodine anti-bacterial. Air-dry. Before use, rinse well in clean water and towel dry with paper towel.