Author Topic: Christmas Cheese  (Read 330 times)

Online Raw Prawn

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Christmas Cheese
« on: December 23, 2013, 02:43:29 AM »
I opened my Christmas cheeses today, a Double Gloucester and a blue. The blue was approached with some trepidation. It had developed a slimy, bright yellow rind at one stage of its development and smelt like a Roman gladiator's sandal. I think it had picke up some feral relative of brevibacterium. Consequently, I didn't know quite what to expect. Both cheeses have turned out well though. The blue is sharpish and drier than most. What I imagine a blue cheddar would taste like if such a thing exists.
- Andrew


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Offline jwalker

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Re: Christmas Cheese
« Reply #1 on: December 23, 2013, 07:28:20 AM »
They look good , a first cheese to you for that !

How old are they ?




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Offline KTownCheese

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Re: Christmas Cheese
« Reply #2 on: December 23, 2013, 09:26:54 AM »
they certainly look interesting.  A cheese to you!

Offline JeffHamm

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Re: Christmas Cheese
« Reply #3 on: December 23, 2013, 01:05:13 PM »
Hi Raw Prawn,

A few of my cheeses pick up wild b.linens as well.  My recent blue had a bit.  It can compliment the blue flavour quite nicely, depending upon the balance.  Looks like a decent outcome, and your double Gloc looks fantastic.  A cheese for you!

- Jeff
The wise do not always start out on the right path, but they do know when to change course.

Offline Digitalsmgital

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Re: Christmas Cheese
« Reply #4 on: December 23, 2013, 04:41:31 PM »
Wow, the double glouc looks great! And the blue extra tastey  O0
Regards, Dave


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Online Raw Prawn

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Re: Christmas Cheese
« Reply #5 on: December 24, 2013, 02:35:52 AM »
Thanks for the feeback. Both cheeses are nearly three months old and it is the first of each.
Merry Christmas to all!
- Andrew