Did I say that I love cheese.
Almost as much as I love beer.
I was at an Italian market in Philly recently that has literally hundreds of different varieties of cheese.
It was whey too overwhelming for me, but I sampled some really tasty varieties of blue cheese. I really like the Maytag variety.
The process begins with homogenizing the milk that will be used for the cheese. In making Maytag Blue Cheese, the cream is separated from the milk, homogenized and then added back into the now skim milk. This would typically occur between 80F and 100F and 2000 to 3500 pounds of pressure.
This would allow for proper fat hydrolysis, which affects the flavor of the cheese.
Pressing the cheese seems to be a key factor in the process.