Sliceable Ewe Blue CheeseThe picture was taken after unmolding - I will hold you up to date
These are the two cheese wheels I processed on 15.08.2013 and pierced it the day after I had the wheels in brine for 15/24 hours. The Penicillium roqueforti already bloomed the first time, so I washed off the mold with salt solution (3%). Now it begins to bloom again. After total ripening time of 4 weeks I will wrap it in aluminum foil which is paper-clad on the inside for 4 more weeks.
I will keep you up to date.