My first Gorgonzola

[mgasparotto]

This is my first ever blue, and one I rescued from the jaws of defeat. The rind cracked when my cave's humidifier broke and I had to slather it with butter and put it in a separate ripening container for a few weeks (a trick I learned from going through this forum!). It's got some nice spontaneous linens development that gives the rind a really delicious stinky flavor. I'm loving the tangy creamy piquant paste. Couldn't have done it without the information here, so thanks everyone!

[mjr522]

Very nice.  What recipe did you use?

[mgasparotto]

Thanks! I used rikki carrol's recipe for gorgonzola dolce as a starting point, but using Flora danica instead of the buttermilk culture. And it isn't really a dolce because it started to dry out when the rind cracked. I pierced it 2 weeks in a row, vertically and horizontally, and aged it about 2 months.

[bbracken677]

Nicely done! I am working on my blue cheese making...

A cheese for you for a success! 

[flac]

Well done, Looks tasty!

[mgasparotto]

Thanks! I think I'm done with blues for a while because they really do make it hard to age anything else at the same time. I'm tired of dabbing blue spots off of my other cheeses! :)

[Al Lewis]

Looks great!!

[Vina]

Fantastic looking cheese!