Domowy ser pleśniowy prawie jak gorgonzola / blue cheese

Gorgonzola is a soft, blue-ripened cow's milk cheese. Originating in northern Italy, this cheese is infested with blue mold penicillum roqueforti and matured for 3-4 months. Gorgonzola is registered on the DOP (Denominazione di Origine Protetta) product list, i.e. the Protected Designation of Origin. My blog: https://www.mlekoiser.com/ Therefore, in this video I will show you how to make similar cheese at home. Components: -7l of low-temperature pasteurized milk -1.5 g of calcium chloride -1ml of rennet 1: 17000 -100ml of non-chlorinated water to dissolve the chloride and rennet -mesophilic cultures -culture of penicillum roqueforti mold -natural yogurt (thermophilic bacteria) non-Iodized salt