Author Topic: Bleu Pont-l'Évêque  (Read 6604 times)

Offline Boofer

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Re: Bleu Pont-l'Évêque
« Reply #15 on: April 25, 2013, 05:52:45 AM »
One week later and a little more shrunken. I may have to trier this tomorrow or this weekend.

-Boofer-
Let's ferment something!
Bread, beer, wine, cheese...it's all good.

george

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Re: Bleu Pont-l'Évêque
« Reply #16 on: April 25, 2013, 10:33:47 AM »
You just like saying "trier this".   ^-^

Offline Tiarella

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Re: Bleu Pont-l'Évêque
« Reply #17 on: April 25, 2013, 11:18:06 AM »
You just like saying "trier this".   ^-^

Boofer, she's got your number!   ;D. No where to hide!

Hi Mary, Nice to see you up to your lovely sassiness!!!!  Love it when you post.   :D

Offline Boofer

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Re: Bleu Pont-l'Évêque
« Reply #18 on: May 07, 2013, 11:34:42 PM »
I had cut the square Pont l'Eveques this morning. I decided to cut this little puppy this afternoon. You can see I already cleaved it a while back, but then closed it back together again when I saw that the progress wasn't nearly complete.

Cutting today, I saw that the slurry hadn't really become a factor at all. Perhaps if I do a blue any time soon I'll use the PRB15 that I've been holding onto.

Tasting this little cheese was very pleasing...creamy, with a slight tang. This actually seems more like what a Crottin or other lactic should be. Overall, not very blue at all, but still very tasty. I wrapped the remaining pieces in cheese wrapping cellophane and put them in the cold fridge.

-Boofer-
Let's ferment something!
Bread, beer, wine, cheese...it's all good.

Offline Tiarella

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Re: Bleu Pont-l'Évêque
« Reply #19 on: May 08, 2013, 11:18:37 AM »
What a beautiful creamy cheese!!!!!