I think now, that I can answer my own question !!. I've made cheese ! and by all accounts a damn good one. My First blue. Not having made one before and just going on the wonderful posting elsewhere in this forum, I cracked the 'Hockey Puck' today for lunch. It was something I've been putting off for the trepidation of venturing into the unknown. The results: AMAZING !
The first two images are just cut. The camera didn't do a good job as the paste is actually a creamy golden colour. The veining is about what I expected but the paste is not. The paste is firmish but soft and incredibly smooth - slightly salty and not too sharp. There isn't much rind but what of it there is has a slightly salty gritty (but dissolves in your mouth) type of feel.
The rind after I rubbed it with salt started to crust up but the whole environment was a little too wet as the outside of both cheeses was damp to the touch. BTW the larger
cheese ahs been placed back into the container after I washed and dried the ripening box and is back in the fridge.
The overall taste then is exactly as I imagined it to be. A back of the tongue PR taste, as only it can, it sort of dissolves into this Blue creamy slightly salty taste with the aftertaste of just a hint ripening going on. You still taste the salt and creamy paste and then there it is - that final tingle right on the tip of your tongue that is just what I was hoping for.
So what to pair it with ?
and for those Australians this beer is like blue cheese - you either hate it or love it - Coopers Pale Ale. It has a bitter hops that washes your mouth ready for the next bite of Blue cheese.
Blue cheese is my all time cheese love and today after three years, I have it !!
I'm sure the other cheese is going to be the same in a couple of weeks time but, in the future I'm going to continue the Hockey Puck size. This just worked so well.
Part of this success is to all you out there who watched, provided guidance are just as much a part of this success story. Please all, if I could, add a subliminal 'Cheese' to your count as you deserve it
Oh did I say how well this tastes ? -- AMAZING -- This is why we make our own cheese, because there is nothing like doing it yourself and 'Store bought' is just ..... nowhere.
-- Mal