Home-scale manufacture of blue cheese and effect of ripening temperatures on cheese quality
2001
Davide, C.L. | Peralta, C.N. | Orense, M.T.
The popular blue-veined Roquefort cheese is traditionally made from sheep's milk and the blue mold Penicillium roquefortii. This and other blue type cheese from cow's milk are imported items in our local market and are very expensive. To encourage and promote local production of this type of semi-hard cheese, a modified home-scale method that can easily be expanded into a large scale has been developed. Utilizing 5-15 liters cow's or goat's milk, the method was so designed that the housewife can do it at home using kitchen utensils and without disrupting her other household chores. The Philippines has a warm ambient temperature (27-34 deg C) so that curing cheeses at room temperature results to cheese softening and undesirable period ripening hence a cooler curing room is necessary. This study tested a wide range of temperature (5-15 deg C) which was found suitable for ripening Blue Cheese without significantly affecting cheese quality. Thus, this home-scale manufacture of Blue-cheese can be promoted in households with refrigerators since the housewife can ripen the cheese at either 5, 10, or 15 deg C and get a very nutritious milk product of high acceptance
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