Author Topic: Bleu Pont-l'Évêque  (Read 1066 times)

Offline Boofer

  • Old Cheese
  • *****
  • Location: Parkland, Washington
  • Posts: 4,030
  • Cheeses: 177
  • Contemplating cheese
Re: Bleu Pont-l'Évêque
« Reply #15 on: April 25, 2013, 12:52:45 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.


Guests, join the CheeseForum.org community to remove this ad.


Offline george (MaryJ)

  • Old Cheese
  • *****
  • Location: Rhode Island
  • Posts: 518
  • Cheeses: 22
  • Home of the Velcro Ocelot
Re: Bleu Pont-l'Évêque
« Reply #16 on: April 25, 2013, 05:33:47 AM »
You just like saying "trier this".   ^-^
If I have to be a grownup, can I at least be telekinetic too?

Offline Tiarella

  • Old Cheese
  • *****
  • Location: Chester, MA, US
  • Posts: 1,587
  • Cheeses: 67
  • Default personal text
    • Farm Blog
Re: Bleu Pont-l'Évêque
« Reply #17 on: April 25, 2013, 06:18:06 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

  • Old Cheese
  • *****
  • Location: Parkland, Washington
  • Posts: 4,030
  • Cheeses: 177
  • Contemplating cheese
Re: Bleu Pont-l'Évêque
« Reply #18 on: May 07, 2013, 06:34:42 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

  • Old Cheese
  • *****
  • Location: Chester, MA, US
  • Posts: 1,587
  • Cheeses: 67
  • Default personal text
    • Farm Blog
Re: Bleu Pont-l'Évêque
« Reply #19 on: May 08, 2013, 06:18:37 AM »
What a beautiful creamy cheese!!!!!


Guests, join the CheeseForum.org community to remove this ad.