Thanks for your input
Looks really nice! I will be making a blue soon, and was thinking about just skewering it less...think that would work? Looking for a milder blue flavor, yet with the creamy paste...
I think less would have helped this one yet I have seen a picture somewhere on the forum that they took at a London market and it shows smaller hole and plenty of them I wish I would have bookmarked that one.
So what ended up being your TOTAL aging time?
Tiffany, it was 11 weeks Of 50 to 55 deg. at 88 to95% RH I'm thinkin 2 weeks to long on this one.
Also, when people refer to ageing I guess they mean the time in the cheese cave? When you cut it and put it in the fridge will the taste change much after that? I guess at that point you seal it in foil / vacuum seal?
Swifpint; That's what I mean by ageing others may not
when I cut and put it in the fridge I believe the sharpness goes up and the blue bite backs off and on this one
I will need that to happen (according to my taste buds)
Hope this helps. at least it'll be here to refresh my memory (now what was I doing??)