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Simulate a canning process down to its F0 sterilizing value.
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Cheese from England, Devon and Somerset
Made in 5 steps over 22 days – 43 days. The longest step, ripen, takes 21–42 days (Defra PGI specification 'Exmoor Jersey Blue C…).
| Main step | 21–42 daysSet[uk-spec][eu-reg] | Ripen |
|---|---|---|
| Temperature | 29.4–32.2 °CSet[uk-spec][eu-reg] | Set the curd |
| cow milk, (Jersey breed only since 1990), raw, whole |
| Starter: starter added at 70 °F; Penicillium roqueforti added during the hold |
Total time across the recorded steps: 22 days – 43 days
What changes: Raw whole cow milk goes into the vat
C (Jersey breed only since 1990), raw, whole
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Soft raw Jersey-milk blue with a white Penicillium candidum coat (blue + bloomy); fat ~34%, rich yellow paste.
Every number is labelled with how it is known. How this atlas is made
