Sikly Blue ..Fluke... or Flop...

[Danbo]

Great mr. Bluemaster... Is it as yellow as on the images? It just looks mouthwatering! AC4U

[OzzieCheese]

Not quite as yellow. I need to get my white balance sorted. The plate it is on is supposed to be white.. it is however a lovely creamy yellow .

--Mal

[Al Lewis]

Well it looks delicious!!  Looks to have melted.  Just what I need on a good steak.  BTW  I used the last of my blue on a "Cut Your Own Steak Party" I threw last night.  They must have enjoyed it as they ate up 18 pounds of ribeye.

[OzzieCheese]

Rib Eye--- Meat heaven !!  The cheese is very spreadable even straight out of the fridge.  The fat breakdown has produced a beautiful paste and there are just enough veins that the blue went all though the cheese.  The larger of the two I hope has the same structure with a few more 'Caves'.  This would have been a wonderful addition to your Beef.... droooling....

-- Mal

[OzzieCheese]

Well, my patient friends, here is the main game... No flop... and this has a the right amount of attitude.  I got the rind I was after but, the Red B Linens - that I couldn't get got on my Washed Rind found a home here.  Damn bugs cant train them like a dog...

The rind was a little damp but the inside is amazing...  Livin it big in Queensland - Ohyeah !!

-- Mal

[LoftyNotions]

Awesome, Mal! Have a cheese.

That'll teach you not to overrun your native B. linens with those weenie cultured ones that live in a bag. 

Larry

[shaneb]

Woohoo! Looks great Mal. Have a cheese from me too.

Shane

[jmason]

Nice Mal, good looking cheese
have another on me.

John

[OzzieCheese]

Thanks for the cheeses - this one at 82 Days !!! The flavour compared to the last one is worlds apart.  The PR has really got into the paste and the result is an amazing piquant, smooth and yet still creamy and silky.  I have broken it down as last time into appox 200 gm (6) vac packs and now placed in the cold fridge.

Lessons learnt:
1.  12 weeks is a bit too long for this size of cheese - though the style, made larger would be a wonderful cheese to behold.  The 12 Deg C for the entire time might be the cause of that !
2.  Don't be lax when is comes to caring for it while still in the ripening box - I let it get too moist and there was evidence of B.Linens.  I'm not too worried about the the Red just getting it too wet.
3.  The drier Curd texture this time was spot on as there is more 'Cave' activity, than just along the pierce lines.

-- Not a fluke !!!

Mal

[LoftyNotions]

And not sikly either.


Larry

[OzzieCheese]

No Larry it is not sikly !! And I have my eye on a couple of Ales to pair with this as well.  I'll let you know which is best - AL ! Buddy !! I wish I had some of your Brewed Beverage right about now !!

-- Mal

[Frodage]

This is the good life - enjoy!

[Boofer]

Interesting color...like this Blacksticks Blue Cheese.

Good job, Mal. Have a cheese.

-Boofer-