Dorset Blue Vinny

[Sigmaz85]

One of the reasons I decided to start meking cheese is that I found a recipe on my attic for Dorset Blue Vinny. No idea whose is it, but I'll give it a try. The recipe has everything including a note that I'll need to check the ph levels, but that's all it says. No idea how often to check them and most importantly what levels should I aim for?

 

[fondue-person2352]

For Dorset Blue Vinny, checking the pH at key points like after culturing, curd cutting, and before salting is a good start. You may aim for around 6.4 after culturing, down to 5.2–5.4 before salting from what I know. Let's see if the others here has more info

 

[AlbinoPolarBear]

Have you looked up any Dorset Blue Vinny guides online already?? Some of them break it down by time and temperature too.

 

[Sigmaz85]

Have you looked up any Dorset Blue Vinny guides online already?? Some of them break it down by time and temperature too.

I did, but I couldn't find one that's identical, not sure why, but I don't want mix different recipes because I'm trying to get it right.

For Dorset Blue Vinny, checking the pH at key points like after culturing, curd cutting, and before salting is a good start. You may aim for around 6.4 after culturing, down to 5.2–5.4 before salting from what I know. Let's see if the others here has more info

Thanks for the tip. I'll try to give it a go when I have some time to dedicate to it.