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Curd Nerd Academy - Blue Cheese Course
Module 1 - Introduction
Types of Blue Cheese (3:23)
Basic method of making blue cheese (1:51)
Origins of Blue Cheese (5:55)
Module 2 - Sanitisation
Sanitising your cheese making equipment (1:55)
Module 3 - Blue Cheese Equipment
Generic Equipment required for cheese making (3:29)
Specific Equipment required for Blue cheese (3:36)
Module 4 - Ingredients
Starter Cultures used in Blue Cheese (7:42)
Types of milk for best results (13:52)
Blue moulds (1:31)
Rennet, Calcium chloride, and Annatto (2:55)
Salting your cheese
Module 5 - Cheesemaking Essentials
Home Pasteurisation (6:16)
Controlling the temperature of the milk (6:11)
Flocculation Method for best curd set (4:44)
Ripening Blue Cheese (2:26)
Module 6 - Blue Cheese Recipes
Before You Start...
Petit Bleu (17:12)
Castle Blue (28:49)
Farmhouse Cheddar Blue (26:36)
Gorgonzola Dolce style (32:35)
Buttermilk Blue (26:14)
Shropshire Blue style (34:38)
Stilton Style (24:39)
Module 7 - Course Summary
Summary and Discount Offer (1:38)
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Controlling the temperature of the milk
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