Just made this creamy and yummy blue cheese using Makro's Aro milk and the proper cultures.  5 liters made 1.3 kg of blue cheese.  About 200baht total. 

 

Who says you can't get good cheese for a good price in Thailand!  :)

Please do share how you did it and from where you got the culture.

5 hours ago, Oxx said:

Please do share how you did it and from where you got the culture.

 

For the most part I used the recipe here:  https://www.cheesemaking.com/Camblu.html

The biggest substitute I made was to use my own home fermented kefir instead of buttermilk.

 

You can get the cheese cultures and supplies here:  http://thaiartisanfoods.com/product-category/cheesemaking/

 

If you make one, send me a picture?

Thanks for that.  I hadn't realised from the photograph that this was a soft cheese.

 

Where did you age the cheese? I understand it needs to be somewhere cool.

1 minute ago, Oxx said:

Thanks for that.  I hadn't realised from the photograph that this was a soft cheese.

 

Where did you age the cheese? I understand it needs to be somewhere cool.

 

Yes... it's a creamy cheese.  Most blue cheeses are rather crumbly, as you know, but I had to try this one and got great results.

 

Here's my cheese cave.

Had to update this.  I wanted to make a nice blue cheese dressing from this cheese.  One thing I never liked about most of the blue cheese recipes is that use of mayonnaise.  I ferment my own kefir so I made some kefir yogurt and used it in place of the mayonnaise and this is the result.  It far exceeds what I was hoping it would taste like and I doubt you can find a better blue cheese dressing.  Unless you like the sweet taste that the mayonnaise adds.