Blue MouldNext

"...Even though the milk comes in a bit warm, we have to heat it up to cheesemaking temperature, which for Stichelton is between 28 and 29 degrees - a bit on the cool side for most cheesemaking recipes. The blue penicillium mould is rehydrated the night before and we put this into the milk as soon as we start pumping. It will remain dormant in the milk and cheese until much later in the maturation..."